本文综述了自由基的形成、大豆抗氧化活性肽的抗氧化防御机理、制备方法和发展前景等方面近年来的研究概况。

This article reviews the formation of free radical, the antioxidation recovery mechanism, the produce methods and the aspect overview of the soybean antioxidative peptide.

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摘要 ： 以水解度（DH%）和对DPPH自由基清除率为指标，筛选出制备米糠蛋白抗氧化活性肽的最适蛋白酶。

Abstract : This study screened the most suitable prolease of preparation of bioactive peptide with the indexes of Hydrolysis (DH%) and the eliminating rate of DPPH free radical.

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研究了灵芝肽在脂质体系中的抗氧化活性。

The Ganoderma Lucidum peptides' anti- oxidation activities in lipid system are studied .

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