中文摘要：

酶解海产低值鱼制备抗氧化肽，分别研究底物浓度、pH、温度、酶浓度及时间对酶解产物清除DPPH·的影响。在单因素试验基础上，通过正交试验对酶解制备抗氧化肽工艺进行优化，确定最佳工艺为：中性蛋白酶添加量3％，底物浓度铂，温度55℃，反应时N3h，反应pH7．0。在最佳条件下，所得多肽的质量浓度为164．64μg/mL，DPPH·清除率为68．633％。

英文摘要：

In this study, the low-value fish protein was taken as substrate and the antioxidant peptide was obtained through enzymatic hydrolysis. On the basis of single factor experiment, technological parameters of preparing antioxidant peptides were determined by orthogonal experiments. Enzymatic hydrolysis process was that adding amount of neutral pmtease was 3.0%, reaction temperature was 55 ℃, reaction time was 3 h and reaction pH was 7.0. In the best process conditions, polypeptide concentration was 164.64 μg/mL, DPPH- scavenging capacity was 68.633%.