《多肽制备技术》共分十一章，分别介绍了玉米肽、花生肽、大豆肽、酪蛋白肽、胶原蛋白肽、核桃肽、油茶籽肽、米糠肽、棉籽肽和菜籽肽十种动植物肽的制备方法和分离纯化工艺，并对其理化特性和生理活性等进行了分析。利用玉米肽、花生肽、大豆肽、酪蛋白肽和胶原蛋白肽，开发出具有醒酒护肝、抗疲劳、改善肠道功能、降血脂、降血糖、降血压、促进钙质吸收、生血补血功能的八种系列多肽产品。可供从事多肽研究与开发的科技人员、企业职工及相关专业师生阅读和参考。（This book consists of eleven chapters, respectively introducing the preparation methods and separation and purification processes of ten animal and plant peptides including corn peptide, peanut peptide, soybean peptide, casein peptide, collagen peptide, walnut peptide, camellia oleifera peptide, rice bran peptide, cottonseed peptide and rapeseed peptide, and analyzing their physical and chemical properties and biological activity. Corn peptides, peanut peptides, soybean peptides, casein peptides and collagen peptides are used to develop eight series of polypeptide products effective in dispeling the effects of alcohol, protecting liver, anti-fatigue, improving intestinal function, lowering blood lipid, blood sugar and blood pressure, promoting calcium absorption and hematosis and enriching the blood. This book targets scientific and technological personnel engaged in polypeptide research and development, enterprise employees and teachers and students of relevant disciplines. ）