Flavonoids, a diverse class of polyphenolic compounds, play crucial roles in preventing metabolic diseases due to their biological activities. However, their low concentrations and structural similarities in foods pose challenges for isolation and identification. This review aims to summarize the structure, classification, and chemical properties of flavonoids, as well as the recent advancements in extraction and detection methods for flavonoids in foods. Traditional extraction methods like maceration, reflux, and Soxhlet extraction are widely used but are time-consuming and require large amounts of solvents. Advanced techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), enzyme-assisted extraction (EAE), accelerated solvent extraction (ASE), and supercritical fluid extraction (SFE) have been developed to improve efficiency and reduce environmental impact. These methods offer faster extraction times, higher yields, and better selectivity. Additionally, deep eutectic solvents (DESs) have emerged as environmentally friendly alternatives, providing excellent solubility and extraction efficiency for flavonoids. The review also discusses the application of mathematical models in optimizing experimental conditions and the use of various analytical techniques, including spectroscopy and chromatography, for detecting flavonoids. Overall, the advancements in extraction and detection technologies provide a theoretical basis and technical support for the analysis and utilization of high-purity flavonoids in foods.Flavonoids, a diverse class of polyphenolic compounds, play crucial roles in preventing metabolic diseases due to their biological activities. However, their low concentrations and structural similarities in foods pose challenges for isolation and identification. This review aims to summarize the structure, classification, and chemical properties of flavonoids, as well as the recent advancements in extraction and detection methods for flavonoids in foods. Traditional extraction methods like maceration, reflux, and Soxhlet extraction are widely used but are time-consuming and require large amounts of solvents. Advanced techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), enzyme-assisted extraction (EAE), accelerated solvent extraction (ASE), and supercritical fluid extraction (SFE) have been developed to improve efficiency and reduce environmental impact. These methods offer faster extraction times, higher yields, and better selectivity. Additionally, deep eutectic solvents (DESs) have emerged as environmentally friendly alternatives, providing excellent solubility and extraction efficiency for flavonoids. The review also discusses the application of mathematical models in optimizing experimental conditions and the use of various analytical techniques, including spectroscopy and chromatography, for detecting flavonoids. Overall, the advancements in extraction and detection technologies provide a theoretical basis and technical support for the analysis and utilization of high-purity flavonoids in foods.