Polyphenol is a natural antioxidant and it can reduce the risk of many diseases by studies. While polyphenol-rich foods are usually consumed with milk,some studies have shown that milk can reduce the bioavailability of polyphenols. However,little is known about the roles of milk components in this inhibitory effect. Therefore,we chose "jujube-milk juice"as a research model studying the effect of different milk components on the antioxidant activity of jujube polyphenols. In addition,the effect of digestive enzymes on the interactions between milk and jujube polyphenols was also investigated. The results showed that whole milk or skimmed milk significantly inhibit the antioxidant activity of jujube juice. After in vitro digestion,the effect of skimmed milk on the antioxidant activity of jujube polyphenols was weakened,but whole milk still maintain a strong inhibitory effect,indicating the presence of fat affects the antioxidant activity of jujube polyphenols during digestion.