【摘要】 为确定桑椹低聚糖的最佳制备工艺，采用单因素试验和Box-Behnken响应面法优化桑椹低聚糖的酶解工艺，探究酶添加量、酶解温度和酶解时间对桑椹低聚糖α-葡萄糖苷酶抑制率的影响并探究其抗氧化活性。结果表明酶法制备桑椹低聚糖的最优工艺为β-甘露聚糖酶添加量1 580 U/mL、酶解温度59℃、酶解时间5.8 h，在此条件下α-葡萄糖苷酶抑制率为（74.45±0.43）%。体外抗氧化试验结果表明桑椹低聚糖对Fe³⁺具有还原能力，对ABTS⁺自由基的清除能力和DPPH自由基的清除能力均随着质量浓度的升高而增强。综上，桑椹低聚糖能显著抑制α-葡萄糖苷酶的活性，并具有一定的抗氧化能力。更多还原

【Abstract】 To determine the optimal preparation process of mulberry oligosaccharides,the enzymolysis process of mulberry oligosaccharides was optimized by single factor experiments and Box-Behnken response surface methodology. The effects of enzyme addition,enzymolysis temperature,and enzymolysis time on the inhibition rate of α-glucosidase and the antioxidant activities of mulberry oligosaccharides were investigated. The results showed that the optimum process for enzymatic preparation of mulberry oligosaccharides was as follows:The addition of β-mannanase was 1 580 U/mL;the enzymolysis temperature was 59 ℃,and the enzymolysis time was 5.8 h. Under these conditions,the inhibition rate of α-glucosidase was（74.45 ± 0.43）%. The results of invitro antioxidant experiments showed that mulberry oligosaccharides had the ability to reduce Fe³⁺,and their ability to scavenge ABTS⁺free radical and DPPH free radical increased with the increase in the mass concentration. In conclusion,mulberry oligosaccharides could significantly inhibit the activity of α-glucosidase and had a certain antioxidant capacity.更多还原