Abstract:In order to investigate the changes of anti-nutritional factors and the passivation method in soybean germination，Heike 56 and Heinong 71 in Heilongjiang Province were used as raw materials to determine the activity changes of anti-nutritional factors of the lipoxygenase and urease in these two germinated soybeans at different germination time.When the enzyme activity was the lowest at 20 h，the germinated beans were treated separately by baking，microwave and boiling water.The passivation effect of lipoxygenase and urease was compared.Choose the suitable passivation methods and their process parameters.The activity of lipoxygenase of Heike 56 and Heinong 71 were 100.8 U and 99 U，respectively，and the urease activities were 4.73 U/g and 4.82 U/g，respectively.The best passivation method was boiling water blanching.The process parameters were boiling water blanching for 40 s，compared with unbleached soybeans，the lipoxygenase activity of both species was reduced to 10.9 U，urease activity was reduced to 0.18 U/g（Heike 56）and 0.13 U/g（Heinong 71）.Qualitative and quantitative analysis of bean flavor content from the two main germinated soybean after passivation was carried out by headspace solid phase microextraction（HS-SPME）coupled with gas chromatography－mass spectrometry（GC-MS）.It was concluded that the activity of lipoxygenase was significantly positively correlated with the bean flavor substance.