译成英文：实验研究了豆瓣酱中黄酮类化合物的提取与测定.

Orthogonal experiment to determine the bean paste Flavonoids extract the best conditions are as follows: 60% ethanol concentration, solid-liquid ratio 1:20, extraction temperature 50 ℃, extraction time 3h. Determination using samples by absorbance, was the largest total flavonoids content of 0.0629mg / g.