Abstract: This research focused on the enzymolysis technique using H. scabra to obtain polypeptides. Using a combination of subtilism and flavourzyme,and through single factor experiments and orthogonal test,the optimal enzymolytic factors such as enzyme dose,time of enzymolysis,temperature and p H value,were determined. The amino acid composition of the enzymolysis product was also analyzed. The results showed that the yield of polypeptides reach up to 18.6% in optimized enzymolysis condition: a material and water ratio of 1∶ 5 at 55 ℃,with a p H value of 7 and enzyme dose of 1500 U / gprotein,incubated for 3 h.The total amino acids accounted for 78% of the dry weight of the enzymolysis product,in which 21% was made up by essential amino- acid,and 41% was by flavor amino acids. The results provided useful information for future development of functional foods and condiments using H.scabra as raw material.