The extraction conditions of soy isoflavones from soybean were optimized through orthogonal ex-periments on the base of single-factor tests. The results showed that the ultrasonic-assisted extraction method was better than microwave-assisted method, and the obtained optimum parameters for ultrasonic-assisted extraction method were as follows:concentration of ethanol 80%, ultrasonic time 20 min, ultrasonic temperature 50 ℃, ratio of liquid to material 20 mL/g. The stability of antioxidant activity of soybean isoflavones is significantly influenced by metal ions Zn2+, Cu2+and Mg2+, but less influenced by K+and Ca2+metal ions. These results provide a basis for the application and comprehensive development of soybean isoflavones to some extent.%以大豆粉为原料，分别以超声波辅助和微波辅助提取大豆异黄酮。在单因素实验基础上，通过正交试验优化确定最佳提取工艺。结果表明：大豆提取异黄酮工艺方法中超声辅助提取法优于微波辅助提取法，其最佳工艺条件为：乙醇质量分数80%，超声时间20 min，超声温度50℃，料液比1：20。金属离子除K+和Ca2+外，Zn2+、Cu2+、Mg2+对大豆异黄酮抗氧化活性稳定性影响较为明显。这可为大豆异黄酮的综合利用开发提供依据。
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