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采用5种酶解方式酶解美洲帘蛤,并对5种酶解液的自由基清除能力及风味进行比较分析,结果表明复合蛋白酶和风味蛋白酶双酶酶解组合的自由基清除能力最高,风味最好,其DPPH自由基和羟自由基清除率分别为（84.53±2.81）%和（78.19±3.11）%。在此基础上,将其冻干,进一步研究其浓度与自由基清除能力的关系,结果表明,自由基清除能力随着浓度的增加而升高,其DPPH自由基和羟自由基EC50分别为24mg/mL和12mg/mL;最后,对其酶解工艺条件进一步优化,最优酶解条件为pH6.5、酶解温度50℃、酶解时间4h、底物浓度1：2、加酶量0.8%,在此酶解条件下,蛤酶解液的DPPH自由基清除率为（86.6±3.72）%。“,”Mercenaria mercenaria protein hydrolysates were prepared by five methods. After comparison, the hydrolysates prepared by protamex and flavourzyme had the highest free radical scavenging activity and flavor. The radical scavenging of DPPH and hydroxyl are （84.53±2.81）% and （78.19±3.11）%, respectively. On this basis, the hydrolysates were lyophilized to studying the relationship between concentration and free radical scavenging activity. The results showed that the free radical scavenging activity were increased with the increasing concentration, and the hydrolysates of PF scavenged DPPH radicals and hydroxyl radicals at EC50 values of 24 mg/mL and 12 mg/mL, respectively. And then, optimize the hydrolysis conditions, the optimal hydrolysis condition is at pH 6.5, 50 ℃, enzyme amount 0.8% and substrate concentration 1：2 for 4 h. Under this hydrolysis condition, the radical scavenging of DPPH is （89.03±3.72）%.