Abstract:

The change of scavenging activity on hydroxyl free radical of antioxidant peptide from Decapterus maruadsi was selected as the index to investigate the effects of temperature, pH, food materials, preservative, metal ions and different drying ways on the antioxidation stability of the peptide. The results showed that the antioxidant peptide from Decapterus maruadsi has a strong heat-resistant ability; It can keep high activity in the acidity environment, but loses its activity in the alkali environment; Some food materials, such as sucrose, NaCl, etc have little effects on its antioxdation stability while glucose and sodium benzoate can reduce its activity; All of K+, Ca2+, Mg2+, Zn2+ and Cu2+ can affect the stability, and the order is Cu2+＞Zn2+＞Ca2+ ＞K+＞Mg2+; And freeze-drying is better to keep the antioxdant activity of peptide from Decapterus maruadsi than spray-drying.

Key words: antioxidation, peptide, stability, Decapterus maruadsi