Abstract: Effect of microwave heat shock on seed germination Characteristics and Vigor has been researched using statistical analysis methods based on soybean (Glycine max) as the experimental material. The result shows that the heat strikes processing to be possible to raise the soybean seed’s germination percentage, compound microwave processing obviously promoted the bud length and the bud vitality index, has suppressed the lectrolyte leakage，raises the soluble sugar content and the peroxide enzyme （POD）activity, the seed protein content and the amino acid total quantity elevates，after 45℃ strikes 5min hotly and 50℃ strikes 2min adds microwave processing the big bean sprouts to be long hotly，the bud vitality index and the contrast ratio reach the extremely remarkable level，the protein and the amino acid total quantity influence also respectively achieve remarkable and the extremely remarkable level. Identical processing along with the time expand, the physiological effect assumes the declining trend. Therefore, combined effects of microwave heat shock in appropriate can promote the metabolism and early germination of soybean seed.