Abstract: In this study, the experimental results showed that under the conditions of black bean being soaked at 38 ℃ for 15 h and germinating at 32 ℃ for 50 h, the isoflavones content in black bean reaches maximum; The isoflavones extracted form the germinated black bean possess hydroxyl radical and superoxide radical scavenging activities and inhibitory effect on lipid peroxidation; The isoflavone aglycones (IFA) content in germinated black bean is higher than that in native one,but the isoflavone glycosides (IFG) content is lower.

Key words: isoflavone, black bean, germination