Abstract: This paper compares soy isoflavone aglycone content of edamame prepared by different processing methods,and then study its hypoglycemic and hypolipidemic activity.Determination isoflavone aglycone content of edamame by high performance liquid chromatography (HPLC) methods in blanching,boiling,freezing,freezedried,drying conditions respectively.HPLC conditions: Column:Hypersil C₁₈ (250 mm × 4.6 mm,5 μm),mobile phase:methanol-0.3% phosphoric acid solution (48:52),flow rate : 0.7 mL/min,detection wavelength: 260 nm,column temperature: 25 ℃,the injection volume: 20 μL.Leaving a group of healthy mice were used as blank,successful modeling ICR mice were randomly divided into three groups,each with saline,xiaoke pills,freezedried edamame,its intragastrically four weeks,after four weeks,determination of blood glucose and lipid levels.The results showed that in freezedried condition,the most abundant isoflavone aglycone(115.45 μg/g),and freezedried edamame can improve the blood sugar and lipid levels significantly.

Key words: edamame, soy isoflavones, quantitative analysis, blood sugar, blood lipid