【摘要】 为丰富豆浆品种，增加豆制品消费，以改善国民膳食结构，推动国民均衡营养。分别采用黄豆、黑豆和青豆为原料制备全豆豆浆，对其活性物质和抗氧化能力进行对比分析。结果表明不同原料全豆豆浆中活性物质含量有所不同，其中，黄豆豆浆中大豆异黄酮组分多、总含量最高，其次是黑豆豆浆，青豆豆浆最低；黄豆豆浆与黑豆豆浆的超氧化物歧化酶（SOD）活性和大豆皂苷含量均显著高于青豆豆浆（P<0.05）；黑豆豆浆的植酸含量显著高于黄豆豆浆和青豆豆浆（P<0.05）；但三种豆浆的维生素E含量无显著性差异（P>0.05）。抗氧化能力方面，黑豆豆浆最优，黄豆豆浆次之，青豆豆浆最差。综上，黄豆豆浆和黑豆豆浆的活性物质含量和抗氧化能力均优于青豆豆浆。更多还原

【Abstract】 To enrich the variety of soybean milk and increase the consumption of soybean products,so as to improve the national dietary structure and promote the national balanced nutrition. Whole soybean milk was prepared from soybean,black soybean and green soybean,respectively. Their active substances and antioxidant activity were compared and analyzed. The results showed that the content of active substances in whole soybean milk from different raw materials was different. Among them,soybean milk had the most isoflavone components and the highest content,followed by black soybean milk,and green soybean milk was the lowest. The activity of superoxide dismutase(SOD) and the content of soyasaponin in soybean milk and black soybean milk were significantly higher than those in green soybean milk(P<0.05), and the content of phytic acid in black soybean milk was significantly higher than that in soybean milk and green soybean milk(P<0.05). But there was no significant difference in the content of vitamin E among three kinds of soybean milk(P>0.05). In terms of antioxidant capacity,black soybean milk was the best,followed by soybean milk,and green soybean milk was the worst. In summary,the content of active substance and antioxidant capacity of soybean milk and black soybean milk are better than green soybean milk.更多还原