Abstract:To study the cytoxicity and stability of the antioxidant peptide AFYRW from tartary buckwheat during processing and gastrointestinal digestion，the hydroxyl radical and DPPH radical scavenging rates were used as evaluation indices.The effects of pH，temperature，repeated freezing and thawing，metal ions，and gastrointestinal digestion on AFYRW activity were studied，and cytotoxicity was evaluated by assessing erythrocyte hemolysis rates.No significant effects on AFYRW antioxidant activity were observed in response to high temperature，repeated freezing and thawing，Na+and Mg2+；Ca2+decreased the DPPH radical clearance rate of AFYRW，while K+increased its·OH clearance rate；simulated gastrointestinal digestion in vitro，and increasing pH decreased AFYRW antioxidant activity.Tartary buckwheat antioxidant peptide AFYRW had no hemolytic effect on erythrocytes.AFYRW displayed good antioxidant activity，and no hemolytic effect on erythrocytes.Alkalinity and Ca2+should be avoided during production and storage.