This review summarizes the research progress on the extraction and detection technologies of flavonoid compounds in foods. Flavonoids, a class of polyphenolic compounds found in various foods, have diverse biological activities and are essential for preventing metabolic diseases. However, their low concentrations and structural similarities make their isolation and identification challenging. The review discusses the structure, classification, and chemical properties of flavonoids, as well as recent advances in extraction and detection methods, including the application of mathematical models to optimize experimental conditions. It highlights the importance of developing efficient extraction and detection techniques for analyzing high-purity flavonoids in foods. Extraction technologies include conventional methods like solid-liquid extraction (maceration, reflux, Soxhlet extraction) and advanced techniques such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), accelerated solvent extraction (ASE), and supercritical fluid extraction (SFE). Each method has its advantages and limitations, with MAE and UAE being particularly efficient in reducing extraction time and solvent use. The use of deep eutectic solvents (DESs) is also explored as a green alternative to traditional solvents. Detection technologies include spectroscopic methods like UV-Vis spectrophotometry, fluorescence spectroscopy, and nuclear magnetic resonance (NMR), as well as chromatographic techniques such as high-performance liquid chromatography (HPLC). These methods are evaluated for their sensitivity, selectivity, and efficiency in detecting flavonoids. The review emphasizes the need for further research to improve extraction and detection methods, focusing on efficiency, scalability, and the ability to achieve high purity. The integration of advanced technologies and mathematical models is suggested to enhance the accuracy and reliability of flavonoid analysis in food samples.This review summarizes the research progress on the extraction and detection technologies of flavonoid compounds in foods. Flavonoids, a class of polyphenolic compounds found in various foods, have diverse biological activities and are essential for preventing metabolic diseases. However, their low concentrations and structural similarities make their isolation and identification challenging. The review discusses the structure, classification, and chemical properties of flavonoids, as well as recent advances in extraction and detection methods, including the application of mathematical models to optimize experimental conditions. It highlights the importance of developing efficient extraction and detection techniques for analyzing high-purity flavonoids in foods. Extraction technologies include conventional methods like solid-liquid extraction (maceration, reflux, Soxhlet extraction) and advanced techniques such as microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), enzyme-assisted extraction (EAE), accelerated solvent extraction (ASE), and supercritical fluid extraction (SFE). Each method has its advantages and limitations, with MAE and UAE being particularly efficient in reducing extraction time and solvent use. The use of deep eutectic solvents (DESs) is also explored as a green alternative to traditional solvents. Detection technologies include spectroscopic methods like UV-Vis spectrophotometry, fluorescence spectroscopy, and nuclear magnetic resonance (NMR), as well as chromatographic techniques such as high-performance liquid chromatography (HPLC). These methods are evaluated for their sensitivity, selectivity, and efficiency in detecting flavonoids. The review emphasizes the need for further research to improve extraction and detection methods, focusing on efficiency, scalability, and the ability to achieve high purity. The integration of advanced technologies and mathematical models is suggested to enhance the accuracy and reliability of flavonoid analysis in food samples.