In this study, red ginseng, Polygonatum odoratum, Portulaca oleracea, wolfberry, pomelo, pumpkin, ginger, celery, and yam were used as raw materials to prepare Jiaosu. The optimal conditions for Jiaosu preparation were determined by single-factor and central composite design-response surface tests, and the glycemic regulatory functions of the Jiaosu were investigated by α-amylase and α-glucosidase inhibition tests and rat tests. The optimal condition were: 49.5 h, 37℃, and inoculation size of compound lactic acid bacteria 0.1%. The addition of oligofructose didn’t have significant effect on the α-amylase inhibition rate (P＞0.05). The IC50 values of Jiaosu on α-amylase and α-glucosidase were (16.54±0.40) and (46.54±6.50) mL/L, under the concentration of 33.3 mL/L Jiaosu, the α-amylase activity could be completely inhibited. The rat test showed that the Jiaosu significantly improved the fasting blood glucose of diabetic rats. In this study, the optimal fermentation process of the compound plant Jiaosu was determined, and the effect of the Jiaosu on regulating blood glucose was confirmed by the inhibition of enzyme activity and reduction of fasting blood glucose in rats, which provides a theoretical basis for the development of the compound plant Jiaosu with the effect of regulating blood glucose.
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