Abstract: To explore the preservative effect of purified flavonoids from Zingiber mioga（Thunb.） Rosc. acted as preservative on refrigerated mutton, with distilled water treatment as control, the effect of three concentrations（0.3, 0.6,0.9 mg/mL） of flavonoids from Zingiber mioga（Thunb.） Rosc. on juice loss rate, pH, total volatile base nitrogen（TVB-N）, high iron myoglobin content, thiobarbituric acid reactive substance（TBARS） value and sensory score of refrigerated mutton was investigated. The results showed that during the 5th～9th day of refrigerated storage, compared with control group, high concentration of Zingiber mioga（Thunb.） Rosc. flavonoids（0.6, 0.9 mg/mL） could obviously reduce the juice loss rate and the increase range of pH of the refrigerated mutton（P＜0.05）, significantly decrease TVB-N,TBARS and high iron myoglobin contents（P＜0.05）, contributed to improve the sensory quality of refrigerated lamb.While the control group mutton has deteriorated after 7 days of storage. Therefore, Zingiber mioga（Thunb.） Rosc. flavonoids could effectively prolong the refrigerated storage period of fresh mutton.