The in vitro antioxidant activities of lentils,adzuki beans,red kidney beans,five beans and chick-peas which were from five different genuses were investigated.The results showed that the phenolic content and an-tioxidant activity were significantly differed between legume extracts (P <0.05).The content of total phenolic,fla-vonoids and proanthocyanidins in the extracts from food legumes were in the range of 1.24 ~15.07,0.68 ~17.55 and 1.08 ~11.61 mg/g,respectively,with the total phenolic content in lentils having the highest value.All legume were able to scavenge DPPH· and ·OH.Lentil exhibited relatively high DPPH· scavenging activity (93.62% ~95.96%),metal chelating activity (10.48 mg/g)and FRAP (1 033.38 ~1 475.07 μmol /g).Phaseolus had high-er ·OH scavenging ability (88.55% ~93.59%)than other legume extracts,Vigna had lowest ·OH scavenging ability(59.74% ~66.33%);the highest metal chelating activity was found in fava beans (9.07 ~9.18 mg/g)and the lowest was found in red kidney bean (1.89 mg/g).%对5个不同属的红小豆、小扁豆、红芸豆、蚕豆、鹰嘴豆等杂豆品种的体外抗氧化活性进行研究。结果表明，不同属的杂豆品种间抗氧化能力差异显著（P ＜0．05）；杂豆中总酚、总黄酮、原花青素含量分别在1．24～15．07、0．68～17．55、1．08～11．61 mg／g 之间，其中小扁豆属的品种总酚含量最高；杂豆对 DPPH·和· OH 均具有一定的清除作用，小扁豆的铁还原能力（FRAP）（1033．38～1475．07μmol ／g）、DPPH·清除能力（93．62％～95．96％）和亚铁离子螯合能力（10．48 mg／g）相对较高；菜豆属的品种对·OH 清除能力较强（88．55％～93．59％），豇豆属的杂豆品种对·OH 清除率较弱（59．74％～66．33％）；蚕豆的亚铁离子螯合能力较强（9．07～9．18 mg／g），深红芸豆的亚铁离子螯合能力最弱（1．89 mg／g）。
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