[Objective]To research on the changes of active ingredients in black beans during vinegar soaking and its antioxidant properties.[Methods]The protein,peptide and polyphenol contents in vinegar-soaked black beans were researched by chemical extraction method. The antioxidant properties of peptide and polyphenol in black beans by different soaking times were detected by establishing DPPH· system,·OH system and reducing power system. [Results]During the process of vinegar soaking,protein content reduced,and decreased by 37. 5% at the21 stday of vinegar soaking. The contents of fat and polyphenol enhanced significantly,which increased by 19. 7% and 72. 4% on the 28 thday,respectively. Changes of peptide content was relatively complex,but showed an increasing trend in general. During the earlier stage of vinegar soaking,clearance effects of peptides and polyphenols in black beans on ·OH and DPPH· enhanced significantly,but became stabilized in the later period. In the three systems,the antioxidant properties of peptides were all stronger than those of polyphenols. [Conclusions]This research provided scientific references for the black bean used as healthcare food. [Objective]To research on the changes of active ingredients in black beans during vinegar soaking and its antioxidant properties.[Methods]The protein,peptide and polyphenol contents in vinegar-soaked black beans were researched by chemical extraction method. The antioxidant properties of peptide And polyphenol in black beans by different soaking times were detected by establishing DPPH· system,·OH system and reducing power system. [Results] During the process of vinegar soaking,protein content reduced,and decreased by 37. 5% at the21 stday of Vinegar soaking. The contents of fat and polyphenol enhanced significantly, which increased by 19. 7% and 72. 4% on the 28 thday,respectively. Changes of peptide content was relatively complex,but of an increasing trend in general. Stage of vinegar soaking, clearance effects of peptides and polyphenols in black beans on ·OH and DPPH·enhanced significantly, but became stabilized in the later period. In the three systems,the The antioxidant properties of peptides were all faster than those of polyphenols. [Conclusions]This research provided scientific references for the black bean used as healthcare food.