Isoflavones produced from bioresources are gaining attention as attractive components in food supplements. Isoflavones are heterocyclic phenols with a structure very similar to that of estrogens. Isoflavone displays like estrogens and has anti estrogen activity; it influences sex hormone metabolism and related biological activity [1,2] and prevents osteoporosis [3,4], arteriosclerosis [5], dementia [2], and cancer [6,7]. Soybeans contain 12 different isoflavones classified into two components, glycosides and aglycons. Glycoside isoflavone has a glucose chain in its molecular structure; aglycon isoflavone does not have a glucose structure. Ninety-three percent of isoflavones are produced and stored as glycoside. Therefore, in practical separation processes, glycoside isoflavones were the major fraction and were recognized as the main target group rather than aglycons. This article focuses on daidzin, genistin and glycitin as typical glycosides. Their aglycons (i.e., daidzein, genistein and glycitein) were examined for comparison. The aglycons have no glycoside chain; their chemical structure is depicted in Fig. 1. Methods of extracting isoflavones from soybean have been previously examined by using organic solvent [8], pressurized liquid [9], ultrasound [10,11], and supercritical carbon dioxide [12-16]. Supercritical carbon dioxide has been the favorite extraction medium for many food functional components, i.e. caffeine [17-20], capsaicin [21,22], carotenoids [23-26], polyphenol [27-30], aspirin [31], and coenzyme Q10 [32].