大豆脂肪氧化酶是大豆重要抗营养因子之一，其作用主要是促进不饱和脂肪酸如亚油酸和亚麻酸氧化，使大豆产生腥味。迄今为止，尚未发现一种理想的物理或化学方法去除大豆脂肪氧化酶。筛选不含脂肪氧化酶（缺失型）的材料，从育种方面进行遗传改良，将是改善大豆这一营养品质的有效途径。文中概述了大豆脂肪氧化酶的遗传、理化性质、鉴定方法、脂肪氧化酶缺失型材料的发现及在育种上的应用效果。 Soybean lipoxygenase is one of the important anti-nutritional factors in soybeans, its role is mainly to promote the oxidation of unsaturated fatty acids such as linoleic acid and linolenic acid, so that soy smell. To date, no ideal physical or chemical method has been found to remove soybean lipoxygenase. Screening for materials that do not contain lipoxygenase (deletion type) and genetic modification in breeding will be an effective way to improve the nutritional quality of soybeans. In this paper, the genetic, physicochemical properties, identification methods of soybean lipoxygenase, the discovery of lipoxygenase-deficient materials and the application effects in breeding are summarized.