本研究分析七種黑豆水萃取物之抗氧化成分(葉綠素、類胡蘿蔔素、花青素、 類黃酮、多酚）、功能與抗氧化力（螯合亞鐵離子能力、清除DPPH自由基能力及還 原力)之關聯性。實驗結果顯示，螯合亞鐵離子能力以台南5號黑豆效果較佳而台 南3號及103春作效果較差；清除DPPH自由基能力及還原力方面則以台南3號 黑豆都顯示較佳抗氧化能力。灰關聯分析結果顯示，螯合亞鐵離子能力與清除 DPPH自由基能力：多酚>類胡蘿蔔素>葉綠素a+b ;還原力：葉綠素> 多酚>類 胡蘿蔔素。整體而言，多酚與三種抗氧化能力關聯性最高，類胡蘿蔔素與三者之 關聯性為次高，再其次為葉綠素，而花青素與類黃酮則殿後。螯合亞鐵離子IC50 顯示台灣產黑豆及黑豆茶都很優良；清除DPPH清除能力之IC50顯示：台南3號 >台南11號> 台南8號> 台南5號。本實驗顯示黑豆可進一步開發為保健食品。

This study analyzed three anti-oxidative capacities, such as ferrous ion chelating ability, the DPPH radical scavenging and reducing power, of water extract of seven black beans, and five antioxidants including second metabolites chlorophylls, carotenoids, anthocyanins, flavonoids, polyphenols. For the ferrous ion chelating ability, TN5 was the best and TN3 and 103spring were the worse. For the DPPH radical scavenging ability and reducing power, TN3-related black beans were the best. Grey correlation analysis showed that for the ferrous ion chelating ability and the DPPH radical scavenging: polyphenols > carotenoids > chlorophyll a+b, and for the reducing power: Chlorophyll > polyphenols > carotenoids. Polyphenols played the most contribution to the three antioxidative capacity and carotenoids showed the second, while chlorophyll, flavonoids and anthocyanins followed. The IC50 of chelating ferrous ion display black bean and black bean tea produced in Taiwan are the best. The IC50 of DPPH scavenging ability show: TN3> TN11> TN8> TN5. Therefore, black beans can be further developed as a health food.