Abstract:The antibacterial activities of zymolytes from eight types of Hippophae rhamnoides seed meal were compared against Staphylococcus aureus，Bacillus subtilis，Salmonella，and Escherichia coli. With the diameter of inhibition as the evaluation criterion，trypsin was selected as the enzyme for the preparation of antibacterial peptides. To ascertain the optimal conditions for the preparation of antibacterial peptides，both single-factor and response surface experiments were conducted. The identified optimal conditions were a pH of 8.90，a temperature of 39.5 ℃，an enzyme addition of 6 240 U/g，and a reaction time of 2.2 h. Under these conditions，the diameter of inhibition for the antibacterial peptides of Hippophae rhamnoides seed meal was estimated at 22.60 mm，with an actual measured diameter of 22.33 mm. Further testing of the antibacterial activity of these peptides under variable conditions such as temperature fluctuations，pH changes，ultraviolet radiation exposure，and repeated freeze-thaw cycles demonstrated that antibacterial peptides of Hippophae rhamnoides seed meal exhibited substantial antibacterial stability.