To prepare broccoli peptide fractions, acetone precipitation was used to extract the crude peptides from the flower buds, and gel filtration chromatography was then used to purify the peptides. Three methods in-cluding superoxide anion free radical and 1, 1-diphenyl-2-picrylhydrazyl radical scavenging assays, ferric re-ducing power were performed to detect the antioxidant activity. The results showed that three peptides fractions could be separated by acetone precipitation and gel filtration chromatography. At the concentration of 0.01 mg/mL and 0.1 mg/mL, the scavenging rate of fractionⅡto superoxide anion free radical were 23.38% and 45.19% which higher than Vc of the same concentration, and the ferric reducing power were 1.37 and 1.6 times of VC,respectively. The fraction II presented good antioxidant activity, which lay a foundation for the further research on activity and broccoli peptide product development.%采用丙酮沉淀法提取西兰花花蕾粗多肽,并利用凝胶过滤层析对提取物进行分离纯化,制备西兰花多肽组分;采用超氧阴离子、DPPH自由基的清除及还原力测定实验研究多肽组分的抗氧化活性.结果表明:利用丙酮沉淀法、凝胶过滤层析等方法可分离获得3个组分,其中组分II在0.01 mg/mL和0.1 mg/mL浓度时,其超氧阴离子自由基清除率分别为23.38%、45.19%,高于同浓度维生素C;还原力分别为同浓度维生素C的1.37倍和1.6倍,表现出了良好的抗氧化活性,为进一步开展活性研究及西兰花多肽功能产品开发提供了参考.
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