Abstract: The enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity were studied in this paper. The effects of p H,temperature,time and enzyme dosage on the hydrolysis were investigated by single-factor and orthogonal tests. The hydrolyzate indicators of single-factor tests and orthogonal tests were DPPH radical scavenging activity and the amino acid-nitrogen content. The optimal hydrolysis conditions of oyster meat by ficus were enzyme dosage 5.5%,hydrolysis temperature 50 ℃,p H6.0 and time 3.5 h. Under such conditions,the content of amino acid-nitrogen reached 0.181 g/100 m L,DPPH radical scavenging rate up to 71.80%,reducing power was 0.813 and hydroxyl radical scavenging rate reached 16.19%. The hydrolysates exhibited higher antioxidant activities.