The invention relates to an enzymatic preparation method for antihypertensive peptides from
jellyfish, which comprises: selecting fresh
jellyfish or
jellyfish processed with
vitriol as raw materials, desalting, washing and
grinding; regulating the
protein concentration of jellyfish pulp to 1 to 3 percent; regulating pH value to 2 to 3.5, controlling the temperature to be 35 to 45 DEG C, adding pepsase, and keeping temperature to perform enzymolysis for 4 to 6 hours, wherein the added amount of the pepsase per
gram of
protein is 2,000 to 4,000um; regulating the pH value of the pepsase
hydrolysate of jellyfish to 5 to 6, keeping the temperature between 50 and 55 DEG C, and adding
papain to perform enzymolysis for 1 to 3 hours, wherein the added amount of
papain per
gram of
protein is 2,000 to 4,000mu; and deactivating enzymes; and filtering with a membrane for removing impurities, desalinizing by a
nanofiltration membrane, concentrating, spray-
drying or freeze-
drying to obtain
powder of antihypertensive peptides from jellyfish. The antihypertensive peptides from jellyfish, which are prepared by the method, are proved in spontaneously hypertensive (SHR) rat oral taking experiments to have remarkable
blood pressure reduction assisting effect. In the invention, the production process is advanced, the
operability is high, the enzymolysis of the protein is complete, and the product quality is controllable.