利用中性蛋白酶制备榛子肽（<3 ku），探讨环境因素对榛子肽抗氧化活性的影响，旨在为榛子肽的生产、贮藏和应用提供参考依据。随温度的升高，榛子肽的抗氧化活性显著降低（P<0.05），在100 ℃处理3 h时，DPPH•、•OH清除能力活性维持率分别为83.61%、76.55%；pH值为6~8时榛子肽的活性可处于较高水平；当NaCl质量浓度在10 g/100 mL时，活性维持率分别为106.33%和100.25%；蔗糖浓度在2~10 g/100 mL的范围内活性维持率达到92%以上；葡萄糖质量浓度为10 g/100 mL时，活性维持率分别达到102.88%和103.39%；柠檬酸质量浓度为0.20 g/100 mL时，维持率分别为89.76%、102.64%；防腐剂在0.20 g/100 mL质量浓度，榛子肽活性能维持原有活性的80%以上；反复融冻10次，榛子肽的活性维持率分别为95.86%、95.15%；榛子肽在K+、Ca2+离子环境中的活性维持率较高；榛子肽经胃蛋白酶处理后的活性高于胃-胰蛋白酶处理。综合分析，为保持榛子肽较好的抗氧化活性，应避免长时间高温、强酸强碱及Cu2+、Zn2+离子接触，可添加适宜浓度NaCl、蔗糖、葡萄糖、柠檬酸、防腐剂，可冻融，对胃、胰蛋白酶具有耐受性。

Hazelnut peptides (<3 ku) were prepared using neutral protease and the effects of environmental factors on their antioxidant activity were studied. The aim of this research was to provide reference for the production, storage, and application of hazelnut peptides. The antioxidant activity of hazelnut peptides was found to decrease significantly as temperature increased (P<0.05), and DPPH and •OH radical scavenging rates of 83.61% and 76.55%, respectively, were obtained after three hours at 100 ℃. Hazelnut peptide activity was found to be relatively high at pH 6~8, and at a NaCl concentration of 10 g/100 mL, the radical scavenging ability preservation rates of hazelnut peptides, DPPH and •OH, were 106.33% and 100.25%, respectively. Activity preservation rates of hazelnut peptides of more than 92% were obtained at sucrose concentrations in the range of 2~10 g/100 mL, while antioxidant activity preservation rates of 102.88% and 103.39% were obtained at 10 g/100 mL glucose concentration and 89.76% and 102.64% at 0.20 g/100 mL citric acid concentration. The addition of 0.20 g/100 mL preservatives led to a decrease in the activity of hazelnut peptides; however, more than 80% of the original activity was retained. Ten cycles of freezing and thawing resulted in activity preservation rates of 95.86% and 95.15%. The activity preservation rates of hazelnut peptides remained relatively high in K+ and Ca2+ environments and the activity of hazelnut peptides treated with pepsin was higher than that obtained under gastro-trypsin. In summary, to maintain good antioxidant activity in hazelnut peptides, long-term exposure to high temperatures, strong acids and alkalis, and Cu2+ and Zn2+ ions should be avoided, while appropriate concentrations of NaCl, sucrose, glucose, citric acid, and preservatives can be added. Hazelnut peptides can be freeze-thawed and show tolerance to pepsin and trypsin.

辽宁省重点研发计划项目（2020JH2/10200037）；横向课题（H2019388）；辽宁省科技特派团项目（2021JH5/10400003）