Abstract: 【Objective】 To determine the genetic variation and correlation of soybean oligosaccharides and its component content and select the specific germplasm of oligosaccharides and its component content which will lay the material foundation for the genetic improvement of soybean oligosaccharides content. 【Methods】 In view of this, the contents of oligosaccharides and its components of 336 soybean varieties were evaluated by high performance liquid chromatography method in this study, and the genetic variation and correlations between the components were analyzed, and also the elite germplasms were selected. 【Results】 The results showed that the sucrose, raffinose, stachyose and oligosaccharide contents in the soybeans were 4.01%, 1.16%, 2.60% and 7.77%, respectively, with the sucrose having the highest content. The coefficient of variation (CV%) was 15.21%, 25.51%, 19.16% and 9.04%, respectively, with the raffinose having the highest CV%. Meanwhile, the significant positive correlations between oligosaccharides and sucrose, raffinose, stachyose, the sucrose and raffinose were found; and the significant negative correlations between sucrose and raffinose, stachyose were also detected. Finally, the 336 soybean varieties were divided into three groups based on the contents of oligosaccharides and its components, and some elite germplasms with higher or lower contents were selected, such as the higher content variety Hujiao 282, Qingzadou, Hefeng 44, the lower content variety Binxianheidou, Ha12-4547, Suiwuxingdou 3, etc. 【Conclusion】 The determination method of soybean oligosaccharides and its components is optimized that can result in high efficient and stable separation; there are abundant genetic variations in the oligosaccharides and their contents in the tested population, which has great potential for selection; the selected specific germplasm lays a material foundation for conventional and molecular breeding of soybean oligosaccharides.