Quercetin is a polyphenol hydroxy compound, which has the functions of antiinflammation, antioxida- tion, improving animal production performance and improving meat quality of animals. For investigating the effect of common compounds in the course of production or processing on quercetin stability, different concentrations of redox agent, metallic compounds, sugar, citric acid were selected to co-treat with quercetin for 6 h and 24 h, and the effect of several different concentrations of compounds on quercetin content were observed. The results...