大豆子粒中的脂肪氧化酶是由Ｌ－１、Ｌ－２和Ｌ－３三种同功酶所组成。此酶不仅与大豆加工食品产生豆腥味有关，而且氧化豆油使其品质变劣。近年来，各国都在开展不含脂肪氧化酶大豆育种研究。１９８２年美国开始发现了缺失Ｌ－１的遗传资源，以后，１９８３年发现了缺失Ｌ－ Soybean lipoxygenase is composed of three isozymes L-1, L-2 and L-3. This enzyme is not only associated with the beany flavor of soya processed foods, but also oxidizes the soya bean to deteriorate its quality. In recent years, all countries are carrying out fat-free oxidase soybean breeding research. In 1982, the United States began to discover the genetic resources lacking L-1. Later, in 1983, it was found that the deletion of L-