对谷朊粉抗氧化肽的制备工艺及其抗氧化活性进行了研究。通过单因素试验及正交试验优化制备工艺,采用对Fe2+的螯合作用、对DPPH自由基、羟基自由基的清除作用试验研究其体外抗氧化活性。结果表明:谷朊粉抗氧化肽的最佳制备工艺条件为:pH值9.0,时间4h,[E]/[S]1.25%,温度50℃,该条件下制备的谷朊粉抗氧化肽对Fe2+具有很强的螯合能力,对羟基自由基和DPPH自由基具有很强的清除能力,即谷朊粉抗氧化肽具有很强的抗氧化活性。 The preparation technology of gluten antioxidant peptide and its antioxidant activity were studied. The single factor experiment and orthogonal experiment were used to optimize the preparation process. The chelating activity of Fe2 + and the scavenging effect on DPPH radical and hydroxyl radical were studied in vitro. The results showed that the optimal preparation conditions of gluten peptide were: pH 9.0, time 4h, [E] / [S] 1.25%, temperature 50 ℃, Fe2 + has a strong chelating ability, hydroxyl radicals and DPPH free radicals have a strong scavenging capacity, that is, gluten antioxidant peptide has a strong antioxidant activity.