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.