Abstract: The fresh-keeping effect of flavonoids from yellow maize with different addition was investigated on beef meatballs during refrigerated storage at 4 ℃. The processed beef meatballs were randomly divided into five groups,including blank control group with no preservative,positive control group with 0.02% Butylated Hydroxyanisole(BHA),test groups with 0.02%,0.06% and 0.10% flavonoids from yellow maize,respectively. The pH value,thiobarbituric acid reactive substances(TBARS),total volatile basic nitrogen(TVB-N)values and total number of colonies were regularly measured during refrigerated storage at 4 ℃. The results showed that compared with negative control group,both BHA and yellow maize flavonoids could significantly inhibit the oxidation of lipid(P<0.05),the oxidation of protein,the rapid propagation of microorganisms(P<0.05)in cold-stored beef meatballs,and delay their deterioration. Among test groups of flavonoids from yellow maize,0.06% yellow maize flavonoids had the best fresh-keeping effect on beef meatballs. 0.10% yellow maize flavonoids had the best effect on inhibiting colonial reproduction of beef meatballs. Yellow maize flavonoids are effective on retarding lipid and protein oxidation and microorganism reproduction in beef meatballs,prolonging their shelf-life,and have potential to be used as natural antioxidants.