本文以金枪鱼碎肉为原料制备蛋白肽，并对其组成性状、体外抗氧化活性及体内抗疲劳活性进行分析。结果表明：金枪鱼蛋白肽蛋白质含量90.11%，钙含量213 mg/100g。呈味核苷酸及电子舌结果表明金枪鱼蛋白肽主要滋味为鲜味，且GMP对金枪鱼蛋白肽的鲜味贡献较大。电子鼻结果表明其风味成分主要为氮氧化合物、无机硫化物、甲烷等短链烷烃类化合物、有机硫化物、醇醚醛酮类化合物。体外抗氧化结果显示金枪鱼蛋白肽ABTS和DPPH自由基清除的IC50分别为0.52 mg/mL和4.32 mg/mL，表明金枪鱼蛋白肽具有良好的体外抗氧化活性。抗疲劳结果显示中剂量组金枪鱼蛋白肽可以显著延长小鼠负重游泳时间（p<0.01），显著降低血清尿素氮（p<0.05）和乳酸（p<0.01）含量，表明金枪鱼蛋白肽具有良好的体内抗疲劳活性。本研究利用金枪鱼碎肉制备具有独特风味和抗氧化、抗疲劳活性的优质金枪鱼蛋白肽，为金枪鱼碎肉高值化利用提供研究基础。

In this paper, protein peptides were prepared from tuna meat, and their composition, antioxidant activity in vitro and anti-fatigue activity in vivo were analyzed. The results showed that the protein content of tuna protein peptide was 90.11% and the calcium content was 213 mg/100g. The results of flavorful nucleotide and electronic tongue showed that the main taste of tuna protein peptide was umami, and GMP contributed more to the umami taste of tuna protein peptide. The results of electronic nose showed that the main flavor components were nitroxide compounds, inorganic sulfide, methane and other short chain alkanes, organic sulfide, alcohol ether aldehydes and ketones. In vitro antioxidant results showed that the IC50 of ABTS and DPPH free radical scavenging were 0.52 mg/mL and 4.32 mg/mL, respectively, indicating that tuna protein peptide had good antioxidant activity in vitro. The anti-fatigue results showed that tuna protein peptide in medium dose group could significantly prolong the weight-bearing swimming time (p<0.01), and significantly reduce the contents of serum urea nitrogen (p<0.05) and lactic acid (p<0.01), indicating that tuna protein peptide had good anti-fatigue activity in vivo. In this study, tuna meat was used to prepare high-quality tuna protein peptides with unique flavor, antioxidant and anti-fatigue activities, which provided a research basis for high-value utilization of tuna meat.

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