以优质黑豆和老陈醋为原料，比较分析了煮制、炒制、烤制、高压及生制条件下醋泡黑豆的风味和抗氧化活性。先根据感官评价确定四种热处理方式的时间，即煮制40 min、炒制10 min、烤制20 min和高压30 min。电子鼻法比较了原料黑豆与五种工艺醋泡黑豆挥发性成分，发现醋泡处理显著改善了黑豆的气味，五种工艺中不接触水的生制、烤制和炒制组比较接近，而煮制与水蒸汽高压处理组比较接近。通过对总抗氧化能力、总酚含量的测定，表明五种加工工艺对醋泡黑豆的抗氧化活性有显著区别，其抗氧化能力大小依次是烤制>炒制>生制>高压熟化>煮制；烤制条件下，总酚含量高达6.321 mg/g，总抗氧化能力达到0.399 mmol/L，•OH、DPPH•和ABTS+•清除率分别为81.4%、92.2%和48.0%。因此，烤制后用老陈醋浸泡可制成感官品质优、风味好、抗氧化能力强的保健功能食品。

Using high-quality black beans and aged vinegar as raw materials, the flavor and antioxidant activity of vinegar soaked black beans under cooking, frying, baking, high pressure and raw conditions were compared and analyzed. On the basis of sensory evaluation, the time of four kinds of thermal treatment were selected as follows: boiling for 40 min, frying for 10 min, roasting for 20 min, high-pressure for 30 min. The volatile components of raw black beans (without treatment) and soaked black beans with five kinds of vinegar were compared by electronic nose, which found that the vinegar soak treatment significantly improves the odor of black beans. The raw (no contact with water), roasted, and fried groups of the five processes were relatively similar, while the cooking and steam high-pressure treatment groups were relatively close. By the total antioxidant capacity, total phenol content and free radical scavenging rate, the antioxidant activity of black beans soaked in vinegar of five different processing techniques showed significantly differences. The order of the antioxidant activity was roasting, stirfrying, raw black beans without treatment, high pressure and boiling. Under roasting conditions, total phenol content was up to 6.321 mg/g, the total oxidation resistance was 0.40 mmoL/L, and free radical scavenging rate of •OH, DPPH•, and ABTS+• were 81.40%, 92.20% and 48.00%, respectively. Soaking in vinegar after baking can produce health functional food with better sensory evaluation and strong antioxidant capacity. Therefore, the roasted black beans are soaked in old vinegar to produce a health functional food with excellent sensory quality, good flavor and strong antioxidant capacity.

山西省自然科学基金项目（201901D111286），山西师范大学大学生创新项目（2020DCXM-041）；山西省大学生创新创业训练计划项目（2020235）