为研究复配多糖对面团消化及餐后血糖的影响，通过体外模拟胃肠消化实验筛选效果优良的天然多糖进行复配，探究不同多糖复配组对淀粉消化相关酶的体外抑制作用并测定多糖-面团体系的质构特性，最后以小鼠餐后血糖实验进行效果验证。结果表明：从10种不同来源的天然多糖中筛选确定添加量之比均为2:2:1的黄芪多糖、灰树花多糖、桦褐孔菌粗多糖复配组合（命名为：黄芪复配组）及黄花菜多糖、灰树花多糖、桦褐孔菌粗多糖复配组合（命名为：黄花菜复配组）延缓面团消化的效果最好。黄芪复配组及黄花菜复配组均能抑制α-葡萄糖苷酶的活性，抑制的IC50 值分别为13.65 μg/mL和10.63 μg/mL。质构数据显示多糖复配组可能限制面团中淀粉面筋网络的形成，抑制其消化速率。餐后血糖动物实验显示黄花菜复配组降低小鼠餐后血糖的效果最佳，黄芪复配组的降糖效果与阳性药阿卡波糖相当。结果证明，复配多糖可以延缓面团消化及降低餐后血糖。

To investigate the effects of compound polysaccharides on dough digestion and postprandial blood glucose, natural polysaccharides with superior effects were screened through in vitro simulated gastrointestinal digestion experiments. The inhibitory effects of different compound polysaccharide groups on starch digestion-related enzymes were explored in vitro, and the textural properties of the polysaccharide-dough systems were determined. Finally, postprandial blood glucose experiments were conducted in mice for verification. The results showed that among the 10 kinds of natural polysaccharides, the combination of Astragalus membranaceus polysaccharides, Grifola frondosa polysaccharides, Inonotus obliquus crude polysaccharides (amount ratio, 2:2:1; named “the compound Astragalus membranaceus polysaccharide group”), and the combination of Hemerocallis citrina polysaccharides, Grifola frondosa polysaccharides, Inonotus obliquus crude polysaccharides (amount ratio, 2:2:1; named “the compound Hemerocallis citrina polysaccharide group”) were the best for delaying dough digestion. Both the compound Astragalus membranaceus polysaccharide group and the compound Hemerocallis citrina polysaccharide group inhibited the activity of α-glucosidase with their IC50 values of inhibition were 13.65 μg/mL and 10.63 μg/mL, respectively. The texture data showed that the compound polysaccharides might restrict the formation of starch-gluten network and inhibit the digestion rate. The postprandial blood glucose experiments in mice showed that the reducing effect of the compound Hemerocallis citrina polysaccharide group on the postprandial blood glucose of mice was the greatest, and the hypoglycemic effect of the compound Astragalus membranaceus polysaccharide group was comparable to that of the positive control (drug acarbose). Thus, the compound polysaccharides can delay dough digestion and lower postprandial blood sugar.