利用碱性蛋白酶酶解提取发酵酸肉肽，分析不同pH、温度、金属离子、食品原料、光照及模拟胃肠环境对酸肉肽OH自由基清除率、DPPH清除率、金属离子螯合能力及还原力的影响。在pH 3~11范围，酸肉肽抗氧化活性随pH升高，先增加后降低，当pH=7时，DPPH自由基清除率、Fe2+螯合能力及还原力最高，分别为85.56%、93.21%、85.61%；在温度20~100 ℃范围，随温度升高，酸肉肽抗氧化活性先增加后降低，40 ℃时，OH自由基及DPPH自由基清除率、Fe2+螯合力、还原力最高，分别为90.88%、91.64%、74.54%、72.58%；酸肉肽抗氧化活性在Cu2+、Zn2+离子环境中生物活性低，在K+、Ca2+离子环境生物活性保持率较高；葡萄糖及NaCl环境对酸肉肽存在一定抑制或破坏作用；酸肉肽抗氧化活性随放置时间的延长降低，且黑暗环境更益于酸肉肽抗氧化稳定性；模拟胃肠条件下，酸肉肽抗氧化稳定性表现为胃液消化>胃肠消化。综合分析，为保持发酵酸肉肽较好的抗氧化活性，酸肉肽在加工储存过程中应避免强酸强碱，避免高温及铜、锌离子接触，同时避免高糖、高NaCl，尽量避光储存。
Extraction of fermented sour meat peptides was performed via alkaline protease hydrolysis, and the effects of different pHs, temperatures, metal ions, food raw materials, lighting and simulated gastrointestinal environment on the OH radical scavenging rate, DPPH clearance rate, metal ion chelating ability and reducing power of sour meat peptide were examined. In the pH range of 3~11, the antioxidant activity of the sour meat peptide increased first and then decreased with an increase of pH. When pH=7, DPPH radical scavenging rate, Fe2+ chelating ability and reducing power of Fe2+ were the highest (85.56%, 93.21% and 85.61% respectively). In the temperature range of 20~100 ℃, the antioxidant activity of the sour meat peptide first increased and then decreased with an increase of temperature. When temperature was 40 ℃, the scavenging rates of OH radical and DPPH radical, and the chelating ability and reducing power of Fe2+ were the highest (90.88%, 91.64%, 74.54% and 72.58% respectively). The antioxidant activity of sour meat peptide was lower in the environment with Cu2+ or Zn2+ ion, but the rate of bioactivity retention was higher in the environment with K+ or Ca2+ ion. The presence of environmental glucose or NaCl exhibited a certain inhibitory or destructive effect on the sour meat peptide. The antioxidant activity of the sour meat peptide decreased with an extension of storage time, and a dark environment was more beneficial to the antioxidant stability for sour meat peptide. Under simulated gastrointestinal conditions, the order of the antioxidant stability of the sour meat peptide was gastric juice digestion > gastrointestinal digestion. In summary, in order to maintain a higher antioxidant activity of the fermented sour meat peptide, it is necessary to avoid strong acid, strong alkali, high temperature, contacts with Cu2+ and Zn2+ ions, high sugar, high NaCl , and light during storage.