This project is the first to take industrialized food-derived oligopeptides as the research object, conduct in vivo and ex vivo functional evaluation, and establish the functional evaluation system of antioxidant and blood pressure reduction. The project identified peptide isolation and identification, and determined the functional peptides and structures of special effects, which provides scientific basis for the development of nutritional health food products with food-derived peptides as the main functional ingredients. The in vitro antioxidant and blood pressure evaluation system and the database of marine collagen peptide, soybean peptide and corn peptide bioactive peptides have been established. In addition, the project has broken the conventional research model of "separation and purification first, structure identification later", and adopted the RP-HPLC method with high separation degree to carry out primary separation of oligopeptide samples, select the fractions corresponding to the main peaks for enrichment, and then carry out mass spectrometry structure identification of each fraction. The data from the mass spectrometric structural identification was analysed using proteomics to determine the structure of the major components of the samples. The physiological activity of the structurally defined peptides was then confirmed by a bioactive peptide database. Hundreds of peptide sequences were identified from the main components of marine fish skin collagen oligopeptides, maize oligopeptides, soybean oligopeptides and wheat oligopeptides, and conformational studies and functional validation of the main functional peptides were carried out using in vitro evaluation methods, active peptide databases, proteomics and other advanced techniques.