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中文摘要：
采用蛋白酶水解鲜鸡蛋蛋黄，分离得到卵黄非磷肽，测定了卵黄非磷肽的分子组成及其抑菌活性．研究结果表明：卵黄非磷肽的相对分子质量分布在158～1493之间，其中酸性氨基酸成分较多，达到23．6％．卵黄非磷肽对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌具有抑制作用，在pH4．0～5．0显示稳定的抑菌活性，121℃和紫外线照射处理对其活性无明显影响，常温长时间（72h）放置其抑菌活性保持稳定．
英文摘要：
Egg yolk non-phosphopetide was separated from egg yolk protease hydrolyzes. The molecular composition and antibacterial activity of egg yolk non-phosphopetide were determined. The results showed that the relative molecular weight of egg yolk non-phosphopeptide was in the range of 158 - 1 493, and it consists mainly of acidic amino acid, about 23.6%. The egg yolk non-phosphopeptide had antibacterial activity against Escherichia coli,Staphylococcus aureus Rosenbach and Bacillus subtilis Lonn that was stable between pH 4 - 5 and under strong heating condition （ 121 ℃ ） , and also stable preserved after treatment with ultraviolet light and a long-time （72 h） keeping at room temperature.
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