The enzymatic modification was used to improve the application characteristics and functional quality of Polygonatum odoratum whole powder (PWP).The application characteristics and functional quality were evaluated by comparing the quality characteristics of PWP prepared by enzymatic modifying,vacuum freeze-drying,traditional processing and vacuum microwave drying.PWP was modified by compound enzymes consisting of pectinase,cellulase and papain,and the process parameters of enzymatic modification were studied and optimized byresponse surface method,and physical properties (dispersity and colour) and chemical index (total polysaccharides and flavonoids content) as evaluation indexes.In vitro antioxidant capacity (Fe³⁺ reducing ability,DPPH· scavenging ability and ·OH scavenging ability) and in vitro hypoglycemic ability (α-amylase and α-glucosidase inhibition) were applied to evaluate the the functional activities of PWP.The optimum enzymatic hydrolysis conditions of PWP were as follows:3% enzyme dosage,80 min enzymatic hydrolysis time,40 ℃ temperature,pH 5.5.The Fe³⁺ reducing ability and ·OH scavenging ability of PWP were enhanced,and the inhibitory ability of α-amylase was also enhanced.The antioxidant and hypoglycemic effects of PWP were improved by enzymatic modification.The performance of compound enzymatic modification can effectively improve the application characteristics and functional quality,and enhance the health function value of PWP.

"> Polygonatum odoratum , whole powder, enzymatic modification, physical and chemical properties, antioxidative ability in vitro, hypoglycemic ability, weight analysis