应用超声辅助水酶法对燕窝中活性物质的提取工艺进行研究，并对提取物进行抗氧化活性评价及成分分析.以印度尼西亚粗加工后的燕窝为研究对象，通过粉碎处理制得燕窝试样，在单因素实验筛选的基础上，进行中心复合设计（CCD）实验，以ABTS自由基的清除率作为响应值进行响应面优化.实验结果表明，燕窝抗氧化物质的最佳提取工艺为碱性蛋白酶质量分数5.36%、酶解时间2.5 h、酶解温度55 ℃、料液比为1∶39.51 g/mL、超声时间25 min、超声功率180 W.实验预测最优清除率为89.708 4%.实验结果的清除率接近预期值，达到89.70％，二者几乎无差异.通过气相色谱－质谱法（GC－MS）、二级质谱法（LC－MS－MS）对加胃蛋白酶和碱性蛋白酶的燕窝总提物进行分析显示碱性蛋白酶的总提取物提取成分最多，抗氧化能力最强.研究表明，引入超声技术对水酶法提取燕窝中抗氧化物质具有促进作用，能够高效提取燕窝中抗氧化成分，且碱性蛋白酶的优异提取效果可为提高燕窝食用效果提供新思路，为燕窝的开发利用提供了理论基础.

The extraction process of active substances from Cubilose was studied by ultrasound-assisted aqueous enzymatic method， and the antioxidant activity and component analysis of the extract were evaluated. Taking Indonesia rough processed Cubilose as the research object， the samples were prepared by crushing treatment. Based on single factor experimental screening， the central composite design（CCD） experiment was carried out， and the clearance rate of ABTS free radicals was used as the response value for response surface optimization. The experimental results showed that the optimal extraction process for antioxidant substances in Cubilose is alkaline protease 5.36%， enzymatic hydrolysis time 2.5 hours， enzymatic hydrolysis temperature 55 ℃， a solid-liquid ratio of 1：39.51， ultrasonic time 25 minutes， and ultrasonic power 180 W. The experimental prediction showed that the optimal clearance rate is 89.708 4%. The clearance rate of the experimental results was close to the expected value， reaching 89.70%， with almost no difference between them. Further analysis of the total extract of Cubilose with added gastric protease and alkaline protease by gas chromatography-mass spectrometry（GC-MS） and secondary mass spectrometry（LC-MS-MS-MS） showed that alkaline protease had the most extractable components and the strongest antioxidant capacity. This study indicated that the introduction of ultrasound technology has a promoting effect on the extraction of antioxidant substances from Cubilose by using water enzyme method. The excellent extraction effect of alkaline protease can provide new ideas for improving the edible effect of Cubilose and a certain theoretical guide for the further development and utilization of Cubilose.