Abstract: Agaricus blazei Murrill fruit polysaccharides was extracted by microwave technology after supercritical CO₂ fluid extracting. Agaricus blazei Murill oligopeptide were manufactured through proteolysis of two kind protease after degreasant and polysaccharide-free , and the antioxidation activity of oligopeptide was preliminary studied. The results show that the optimum hydrolyzing conditions of Alcalase 2.4L are pH=8.5, temperature 55 ℃, concentration of substrate is 5%, time is 2 h , the amount of enzyme is 1.5%, the yield of peptide is 74.7%.The optimum hydrolyzing conditions of Flavourzyme are pH=7.0, temperatue 50 ℃, time is 1.5 h, enzyme concentration 4%, the final peptide yield reached 80.6%. Agaricus blazei Murrill oligopeptide is rich in Pro, Lys, Phe, the content of essential amino acid(EAA) is 50.91%, the molecular weight below 5600. The anti oxidation activity of Agaricus blazei Murrill oligopeptide has obviously activity of antixidation, the suppression rate is 35.6%.

Key words: Agaricus blazei Murill, Oligopeptide, Proteolysis, Antioxidation