Abstract: In order to study the flavonoids distribution in orange juice and orange juice beverage and its relation with the cloud stability,the flavonoids content,turbidity and viscosity of 14 kinds of orange juice beverages were determined.Results showed that the flavonoid contents were between 768~1763 mg / kg in 6 kinds of orange juice,and the proportions in the supernatant were 63% ~83%.In the beverages containing orange juice less than 20%,the flavonoid contents were between 64 ~ 231 mg / kg,with a ratio about 81% ~ 115% in the supernatant,which were much the same as that filtrated by 0.45 μm filter.The cloud stabilization of orange juice stored for certain time was decreased significantly,the absorbance value of the orange juice supernatant diluent at 660 nm was decreased to9% ~ 56% of the mixing liquid. The turbidity of filtered supernatant of orange juice beverage was decreased obviously than its supernatant. Therefore the flavonoids content had no effect on the cloud stabilization of the drinks.Spearman rank correlation analysis showed that for the 100% orange juice,the correlation between viscosity and turbidity was significant( p < 0.01),the flavonoids content was not related with turbidity( p > 0.05). And the flavonoids content of orange juice beverage does not change with the turbidity reducing.