该实验研究了黑加仑自然发酵酵素的产品指标、有机酸种类与含量，以DPPH自由基、羟基自由基、ABTS+自由基清除能力 和还原力为抗氧化性指标，在多体系中考察其体外抗氧化性能。 结果表明，黑加仑酵素的总酸含量（以乳酸计）为2.65 g/100 mL，有机酸以柠檬酸（1 567.27 mg/L）、苹果酸（220.01 mg/L）、草酸（110.01 mg/L）和奎宁酸（93.73 mg/L）为主，同时因发酵代谢积累了莽草 酸（14.58 mg/L）；总抗氧化能力值为614.20 U/mL，超氧化物歧化酶（SOD）酶活力为1 998.30 U/mL。 总花色苷和总多酚含量分别为 6.63 mg/100 mL、8.45 mg/mL。 在试验浓度范围内，黑加仑酵素对DPPH自由基、羟基自由基、ABTS+自由基的清除能力及还原力的半 抑制浓度（IC50）为5.18 mg VC当量/mL、1.43 mg VC当量/mL、20.28 mg VC当量/mL、39.06 mg VC当量/mL。 因此，黑加仑酵素含有较丰 富的有机酸和较好的抗氧化性能。

The product indexes, organic acid species and content of Jiaosu by natural fermentation of blackcurrant were studied. Using the DPPH free radical, hydroxyl free radical, ABTS+ free radical scavenging ability and reducing power as antioxidant indexes, the in vitro antioxidant activity of blackcurrant Jiaosu in the multiple systems was investigated. The results showed that the total acid content (by the lactic acid) of blackcurrant Jiaosu was 2.65 g/100 ml, and the main organic acid was citric acid (1 567.27 mg/L), malic acid (220.01 mg/L), oxalic acid (110.01 mg/L) and quinic acid (93.73 mg/L), meanwhile, the shikimic acid (14.58 mg/L) was also accumulated due to fermentation metabolism. The total antioxidant capacity was 614.20 U/ml, and the superoxide dismutase activity was 1 998.30 U/ml. The contents of total anthocyanin and total polyphenol reached 6.63 mg/100 ml and 8.45 mg/ml, respectively. In the experimental concentration range, the IC50 of DPPH free radical, hydroxyl free radical, ABTS+ free radical scav- enging ability and reducing power of blackcurrant Jiaosu was 5.18 mg VC equialent/ml, 1.43 mg VC equialent/ml, 20.28 mg VC equialent/ml, 39.06 mg VC equialent/ml, respectively. In conclusion, the blackcurrant Jiaosu had rich organic acid and good antioxidant capacity.