本研究以6種台灣黑豆及1種大陸黑豆之甲醇萃取物，測定其清除螯合亞鐵離子能力、清除DPPH自由基能力及還原力三種抗氧化功能性，以比較七種黑豆之間的抗氧化活性的差異，並藉由測定葉綠素、類胡蘿蔔素、花青素、類黃酮、多酚類等含量，瞭解黑豆色素含量及抗氧化功能之間的相關性。結果顯示不同樣品在不同檢測下，呈現不同的抗氧化能力。數據顯示黑豆茶及台南三號抗氧化能力較好；反之，大陸黑豆、103春作（台南三號）之樣本幾乎為最差。臺南三號的清除DPPH自由基的能力及還原力皆優於其他樣本，唯螯合亞鐵離子的能力略低於黑豆茶。灰關聯分析顯示以類胡蘿蔔素及多酚類為影響抗氧化能力主要之二次代謝物。整體而言，黑豆具有一定的抗氧化能力，其中以黑豆茶及台南3號較佳，值得進一步將研究結果運用於保健食品之開發。
This study analyzed three anti-oxidative capacities, such as ferrous ion chelating ability, the DPPH radical scavenging and reducing power, of methanol extract of seven black beans (six from Taiwan and one from China), and five antioxidants including second metabolites chlorophylls, carotenoids, anthocyanins, flavonoids, polyphenols. All black beans demonstrated various antioxidative ability under different determination systems: black bean tea and TN3 showed the best ability, and 103 spring the worse. TN3 was always better than others for the DPPH radical scavenging ability and reducing power, but a little worse than black bean tea for ferrous ion chelating ability. Therefore, black beans, black bean tea and TN3 were the best, can be further developed as a health food.
