(1. National Soybean Improvement Sub - center, Zhejiang Academy of Agricultural Science ,Hangzhou, 310021;2.Collegeof Food Science and Technology , ZhejiangUniversity , Hangzhou, 310029)
T he content of α- V E in soybean germ determined by RF - HPLC the effect of two different pre-treatment methods on the content of α- V E in sample was studied. The results showed that the content ofα- V E in soybean germ was 36. 60～ 46. 10mg /100g germ. Sample was prepared through ultrasonic waveenhancing extraction , the content of α- V E was 8. 29%- 15. 39%higher than that through saponificationextraction. The effect of L - Aseorbic acid on the experimental results of α- V E was also obvious.