Abstract:The present study aimed to optimize the extraction process of garlic peptides and investigate their antioxidant and inhibitory activities against tyrosinase.The peptides were extracted by enzymatic hydrolysis，and the optimal extraction process was optimized by single-factor experiments and response surface methodology.1，1-diphenyl-2-picrylhydrazyl（DPPH）and hydroxyl radicals scavenging tests and total antioxidant capacity were used to determine the antioxidant activities of the peptides.The inhibitory activity against tyrosinase was also evaluated.The results showed that the extraction conditions were optimized as follows：solid-to-liquid ratio of 1∶15（g/mL），compound proteinase addition of 2.0%，enzymatic hydrolysis time of 2.5 h，pH7.0 and temperature of 50℃.The extraction efficiency of garlic peptides was 35.8 mg/g under the optimized conditions.The IC50values of DPPH radical scavenging，total antioxidant capacity，and hydroxyl radical scavenging of garlic peptides were 4.54，5.86 mg/mL and 5.81 mg/mL，respectively，and the IC50value of tyrosinase inhibitory rate was 3.51 mg/mL.