Abstract:In order to develop a low glycemic index （GI）potato product，this research uses four different ripening treatment methods，direct cold treatment of 12，24，48 h and the ultrasonic combined with cold treatment of 12 h to prepare potato whole flour；and use the content of resistant starch as a judgement index to selecte the potato whole flour with the highest content of resistant starch；there are three kinds of polyphenols，proanthocyanidins，tea polyphenols and chlorogenic acid，were selected and incubated with the whole potato powder to obtain polyphenol potato composite powder. Used the 4-nitrophenyl-indole-D-glucopyranoside（pNPG）method to determine its inhibitory effect on a-glucosidase，and determined the effect of polyphenols on the digestibility of potato flour with vitro digestion. The results of this study shows ：the content of resistant starch in the whole potato flour treated with cold storage for 24 hours after ripening was the highest （4.32%），which was 2.1 times the resistant starch content of untreated potato whole flour. Proanthocyanidin-potato compound powder had the strongest inhibitory effect on α-glucosidase，and its semi-inhibitory concentration（IC50）was 26.35 mg/mL.Compared with the control group，its inhibitory effect increased by 19.14%；in the in vitro digestion test，compared with the control group sample glycemic index （GI）value of 94.4，the proanthocyanidin-potato composite powder had the lowest GI value of 52，which belongs to low GI product. This research had important guiding significance for the development of low-GI potato products.