Abstract: The change of scavenging activity on hydroxyl free radical of antioxidant peptide from Corbicula fluminea was the index to study the effect of temperature,p H,food ingredients,preservatives and different metal ions on antioxidation stability of the peptide. The results showed that antioxidant peptide from Corbicula fluminea had strong heat-resistance,heated to 100℃ still maintained more than 95% active. It maintained high activity in acidity environment,but losed its activity in alkaline environment. Surcrose and Na Cl had little effects on its antioxidation stability,but glucose and potassium sorbate lowered the oxidation stability of antioxidant peptide from Corbicula fluminea(p<0.05). Metal ions such as K+,Mg2+,Ca2+,Zn2+,Cu2+affected the stability,and the order was Cu2+>Zn2+>Ca2+>K+>Mg2+.