Abstract:Proanthocyanidins （PC） and ferulic acid （FA） have a combined effect in inhibiting the activity of starch-digesting enzymes and can be used to prevent and treat diabetes， which is of great research significance. In this study， the 3，5-dinitrosalicylic acid （DNS） method was used to measure the release of reducing sugars after amylase hydrolysis and to study enzyme kinetics. Various spectral techniques were used to investigate the effects of FA and PC on the activity of starch-digesting enzymes. The results of the inhibition kinetics analysis showed that FA inhibited α-amylase through mixed inhibition and inhibited α-glucosidase through noncompetitive inhibition. PC also inhibited α-amylase through mixed inhibition， and its inhibition of α-glucosidase was non-competitive. The combined action results indicated that FA and PC could inhibit the activity of starch-digesting enzymes within a certain concentration range， and the two phenolic compounds exhibited a strong synergistic effect. For α-amylase， when the mass concentration of both substances was 0.8 mg/mL and the volume ratio of the added amounts was 1∶100， the inhibition rate reached 73.83%. For α-glucosidase，when the mass concentration of both substances was 0.5 mg/mL and the volume ratio of the added amounts was 1∶18.6， the inhibition rate reached 91.32%. This indicated that these two substances could effectively inhibit starch-digesting enzymes in the body， slowing down the rate of starch decomposition into glucose and delaying the increase in blood glucose levels.