Soybean seeds contain isoflavones which are responsible for the undesirable flavors as bitterness and astringency. Isoflavones have also been reported to exist in biological activities and biochemical activities, such as anti fuogal and anti oxidant,etc. Here 50 soybean cultivars were examined by HPLC and obtained 3 low isoflavone cultivars and 3 high isoflavone cultivars of soybean. Soybean seeds are well known as a very good food and as industrial materials with high protein and oil content. Soybean seeds and products often exist with various undesirable flavors such as green bean flavor, bitterness and astringency, etc. Green bean flavor mainly is brought out by activities of Lipoxygenase (Loxs) and elimination may occur through cross breeding and gamma-ray mutant breeding (Hajika et al., 1991; Ding An Lin et al., 1994). Saponin and isoflavones were considered as a cause of flavors such as bitterness and astringency in soybean seeds. Although most saponin content may be rid of by de-embryo treatment (Okudo et al., 1983) The isoflavone contained in cotyledons remained as a chief material which causes the bitter and astringent flavor (Kudou et al., 1991).
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机译：大豆种子中含有异黄酮，异黄酮具有不良的风味，如苦味和涩味。异黄酮还被报道存在于生物活性和生化活性中，例如抗真菌和抗氧化剂等。在此通过HPLC检查了50个大豆品种，获得了3个大豆的低异黄酮品种和3个大豆的高异黄酮品种。大豆种子众所周知是一种非常好的食品，也是蛋白质和油含量高的工业原料。大豆种子和产品通常具有各种不良风味，例如绿豆风味，苦味和涩味等。绿豆风味主要是由脂氧合酶（Loxs）的活性带出的，通过交叉育种和伽马射线突变育种可能消除绿豆味Hajika等，1991; Ding An Lin等，1994）。皂苷和异黄酮被认为是造成大豆种子苦味和涩味的原因。尽管通过去胚芽处理可以消除大多数皂苷的含量（Okudo等，1983），但子叶中所含的异黄酮仍是引起苦涩味的主要物质（Kudou等，1991）。
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