目的 研究贮藏温度和时间对黑蒜主要化学成分、质构和抗氧化活性的影响。方法 以黑蒜为原料，在室温和4 ℃下贮藏180 d，并定期检测黑蒜的主要组成、质构和抗氧化活性的变化。结果 在贮藏180 d后，黑蒜的总糖、蛋白质和S-烯丙基半胱氨酸含量分别降低了30.9%~33.4%，16.1%~18.1%，40%，而还原糖和硬度分别增加了1.65~1.77倍和4.4倍，DPPH自由基清除能力、ABTS自由基清除能力、亚铁离子螯合能力和还原力分别降低了13.4%~14.3%，30.3%~33.6%，30.6%~34.0%，25.8%~26.6%；在贮藏期120 d内，常温下黑蒜的总糖、总蛋白、S-烯丙基半胱氨酸含量显著低于4 ℃下贮藏的含量（P<0.05）， 贮藏温度对质构和还原力的影响不显著。结论 与室温相比，在4 ℃下贮藏更有助于保持黑蒜的总糖含量、氨基酸组成、DPPH自由基清除能力和亚铁离子螯合能力。

The work aims to study the effects of storage temperature and time on the main chemical constituents, texture and antioxidant activities of black garlic. Black garlic was stored for 180 days at room temperature and 4 ℃, respectively. The main compositions, texture and antioxidant activities of black garlic were analyzed regularly. During 180 days storage, the contents of total sugar, protein and S-allylcysteine decreased by 30.9%~33.4%, 16.1%~18.1% and 40%, respectively, while the contents of reducing sugar and hardness respectively increased by (1.65~1.77) and 4.4 times. DPPH free radical scavenging ability, ABTS free radical scavenging ability, ferrous ion chelating ability and reducing ability lowered by 13.4%~14.3%, 30.3%~33.6%, 30.6%~34.0% and 25.8%~26.6%, respectively. During 120 days storage, the contents of total sugar, total protein and S-allylcysteine in black garlic at room temperature were significantly lower than those at 4 ℃（P<0.05）, while the effect of storage temperature on texture and reducing ability was not significant. Compared with room temperature, storage at 4 ℃ is more beneficial to maintaining the total sugar, amino acid composition, DPPH free radical scavenging ability and ferrous ion chelating ability of black garlic.