中文摘要：

为了开发利用马氏珠母贝资源,选取枯草芽孢杆菌为发酵菌,以DPPH自由基清除率为指标,采用响应面优化马氏珠母贝抗氧化多肽制备工艺,同时对所得抗氧化多肽进行了清除自由基的研究。实验结果表明：发酵时间对DPPH自由基清除率影响最为显著（P〈0.01）,马氏珠母贝抗氧化多肽的最佳发酵工艺条件是：枯草芽孢杆菌接种量为8%,发酵温度为31℃,发酵时间为33h。在此条件下测得马氏珠母贝抗氧化多肽对DPPH自由基清除率为68.34%。马氏珠母贝抗氧化多肽具有较强的清除自由基能力,马氏珠母贝抗氧化多肽对DPPH自由基、羟自由基、超氧阴离子自由基以及ABTS自由基的EC_（50）分别为0.62mg/m L、3.46mg/m L、4.26mg/m L、1.78mg/m L。

英文摘要：

In order to exploit and utilize the resources of P~nctada martensii, Bacillus subtilis was selected as fermentative microorganism and response surface method was carried to optimize the preparation process of antioxi- dant polypeptide with DPPH free radical scavenging rate of antioxidant polypeptide to an index. At the same time, the free radical scavenging activity of antioxidant polypeptides was also studied. The results showed that the most optimum preparation condition of antioxidant peptides from Pinctada martensii with fermentation were noculation amount of Bacillus subtilis 8%, fermentation temperature 31℃, fermentation time 33h. The radical scavenging rate of antioxidant polypeptide against DPPH free radical was 68.34% under the optimum fermentation conditions. Pinctada martensii antioxidant polypeptide had strong scavenging ability against free radical. The ECs0 values of antioxidant polypeptide against DPPH, OH, O~- and ABT~ free radical were 0.62mg/mL, 3.46mg/mL, 4.26mg/mL and 1.78mg/mL, respectively.