本研究以去脂花生粕為原料，將其打成粉後，分別以neutrase、papain、flavourzyme和alcalase四種酵素依 E/S = 1/500，pH依序為5、6、7、9，於55℃ 進行二、四、六、八和廿四小時之水解，將所得去脂花生粕蛋白 質水解物 (defat peanut meal hydrolysate, DPMH) 離心、過濾和凍乾後計算其收率，並測定其抗氧化力與多酚含 量。結果發現以各種條件處理，其收率差異不大，約為20.11-22.06%；DPPH自由基清除能力以alcalase水解二 小時最佳，IC50為0.74 mg/mL；螯合亞鐵離子 (ferrous ion chelating) 能力以papain水解四小時最佳，IC50為0.23 mg/ mL，還原力以alcalase水解物最佳，IC50為0.74-0.88 mg/mL；抑制亞麻油酸過氧化能力 (inhibition on linoleic acid peroxidation) 顯示papain不同時間水解物之IC50介於1.78-2.07 mg/mL，alcalase則介於1.92-3.77 mg/mL；總多酚含 量以alcalase水解物最高介於52.7-65.8 mg GAE/g (mg gallic acid equivalent/g)；總抗氧化能力亦以alcalase水解物 較佳，其四小時水解物相當於0.75 mmol TE (mmol trolox equivalent)/g。酵素水解物總多酚含量及總抗氧化力與 DPPH自由基清除能力有高度相關性，其R2分別為0.88及0.95。

To study the in vitro antioxidant activity of defatted peanut meal hydrolysates (DPMH), defatted peanut meals were ground into flour and treated with neutrase (pH 5.0), papain (pH 6.0), flavourzyme (pH 7.0), and alcalase (pH 9.0) in a ratio of 1 : 500 (enzyme/substrate) at 55oC for 2, 4, 6, 8, and 24 hours, respectively. DPMH were then analyzed for their anti-oxidative capacities and total polyphenol contents. Results showed that the yields of hydrolysates after different enzymatic treatment were around 20.11-22.06%. Among these, 2-hour alcalase-treated hydrolysates had the best DPPH scavenging activity, with IC50 of 0.74 mg/mL. The highest ferrous ion chelating effect was found in the 4-hour papain-treated hydrolysate, with IC50 of 0.23 mg/ mL, and the alcalase-treated hydrolysate had the best reducing power, with IC50 at 0.74-0.88 mg/mL. Based on different hydrolization time points, the inhibition of linoleic acid peroxidation was between IC50 1.78 mg/mL and 2.07 mg/mL for papain-treated hydrolysates and 1.92 mg/mL to 3.77 mg/mL for alcalase-treated hydrolysates. Furthermore, the alcalase-treated hydrolysates had the best total anti-oxidative capacity, with the trolox equivalent antioxidant capacity (TEAC) of its 4-hour hydrolysate equivalent to 0.75 mmol TE/g. In terms of total polyphenol contents, the alcalase-treated hydrolysates contain the highest amount, 52.7-65.8 mg GAE/g. The DPPH scavenging capacity of enzyme hydrolysates was positively correlated to polyphenol contents and total antioxidant capacity, with R2 of 0.88 and 0.95 respectively.