论文研究了白鲢鱼糜在发酵过程中抗氧化活性的变化，并通过其与水解度、游离氨基酸、分子量分布的相关性分析，确立了发酵白鲢鱼糜抗氧化活性的形成原因。结果表明：发酵过程中，鱼糜的2,2-联氮-二[3-乙基-苯并噻唑-6-磺酸]二铵盐（2,2'-Azinobis-[3-ethylbenzthiazoline-6-sulphonate]，ABTS）清除率和铁离子螯合力逐渐上升，1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）清除率先上升后下降；与此同时，水解度和游离氨基酸总量持续增加，小分子量肽段和疏水性氨基酸含量显著提高；经相关性分析，含硫氨基酸和Mr在1000-5000范围内的多肽可能是发酵鱼糜抗氧化特性产生的原因。

The study was aimed to investigate the change of antioxidant activities in silver carp surimi during fermentation and clarify the reason for its production by correlation analysis to degree of hydrolysis (DH), free amino acids and molecular weight distribution. The results showed that ABTS scavenging activities and Fe2+chelating activities increased during fermentation, while DPPH scavenging activities grew up firstly and then went down. Meanwhile, DH and free amino acid content increased, with upward trends in content of low-molecular-weight peptides and hydrophobic amino acids. Correlation analysis showed that Met, Cys and peptides in the range ofMr1000-5000 may be the reason for the production of antioxidant properties.