选取五种传统具有改善记忆作用的中草药（人参、远志、茯苓、龙眼及银杏叶），分别水提得到相应的活性成分，并与核桃多肽进行相互作用后研究复合物的理化特性与抗氧化活性。通过含量和抗氧化测定，发现所提取的中草药活性物质均具有抗氧化、清除自由基功效。以蛋白回收率和抗氧化活性为指标优化核桃酶解工艺，并分析最佳酶解液的总氨基酸组成，并借助抗氧化性评价和荧光光谱法，研究中草药活性物质与核桃多肽的交互作用，探讨不同相互作用条件（如，配比、温度、pH等）对交互作用的影响。结果表明，中草药中提取的目标活性物质使核桃多肽荧光发生猝灭，表明两类物质发生交互作用，且在抗氧化功效上有协同作用。通过对交相互作用影响因素的探讨，发现合适的配比更利于协同效果，温度、pH值对多糖和多肽交相互作用的影响较为显著。该发现可为相关产品生产时中草药活性物质与多肽类物质的复配提供一定的参考意义。

The corresponding active ingredients were extracted by water from five traditional Chinese herbal medicines (Ginseng, Polygalaceae, Poria, Longan and Ginkgo biloba) which can improve memory. The interaction and binding of five active substance to walnut peptides modify its physicochemical properties and antioxidant activity.The result showed that the extracted herbal active substances have ability of antioxidant and eliminating free-radicals. The enzymatic hydrolysis process of walnut was optimized with the protein recovery and antioxidant activity as the index, and the total amino acid composition of the hydrolyzate was analyzed. Based on the evaluation of antioxidant properties and fluorescence spectroscopy, the experiment investigated the interaction between Chinese herbal active substances and walnut peptides, and the effects of different interaction conditions such as ratio, temperature and pH. The results indicated that the active substance extracted from Chinese herbal medicine declined the fluorescence of walnut peptides and their interacted led to a synergistic effect on antioxidant effect. In addition, the suitable ratio is more favorable to the synergistic effect. It was found that the effect of temperature on the interaction was obvious, and the effect of pH on the interaction between polysaccharide and polypeptide was significant. The experimental results provide a scientific foundation for the practical production.