本文采用超高压预处理与发酵联用的方法制备了黑蒜，同时研究了保压时间对黑蒜的抗氧化作用的影响，并初步探讨了黑蒜的营养成分与抗氧化作用之间的关系。结果表明，超高压预处理的时间对白蒜和发酵黑蒜的营养成分含量有显著的影响。不同保压时间预处理后，白蒜和黑蒜的总糖含量有所下降，并且白蒜发酵成黑蒜后总糖含量也有所下降。而黑蒜中的总酚和黄酮含量明显高于白蒜。保压时间为15 min时，黑蒜总酚含量达到最高，为13.20 mg/g，未经超高压预处理黑蒜的黄酮含量最高，达到5.23 mg/g。超高压预处理并发酵后，黑蒜的抗氧化能力明显高于白蒜。黑蒜的还原能力、对羟基自由基的清除能力分别在保压时间5和20 min时最高，未经超高压预处理的黑蒜对1,1-二苯基-2-三硝基苯肼（DPPH）的清除作用最大。

Black garlic was prepared by ultra-pressure pretreatment in combination with fermentation. It was indicated that there was significant difference in nutrient contents between white garlic and black garlic when pretreated by ultra high pressure at different dwell time. Dwell time decreased the total sugar contents of both white and black garlic, and the total sugar content of black garlic was inferior to white garlic. However, the total polyphenol content and flavonoid content in black garlic were significantly higher than those of white garlic. Total polyphenol content of black garlic reached the highest of 13.20 mg/g when treated for 15 min, while the highest flavonoid content (5.23 mg/g) was observed in unpretreated black garlic. Moreover, the antioxidant capacity of black garlic was obviously improved. The maximum values of reducing power and scavenging activity against OH? were obtained by ultra-high pressure treated for 5 and 20 min, respectively. Unpretreated black garlic showed the highest scavenging effect on DPPH.

长江学者和创新团队发展计划资助项目（IRT1166）