Objective To investigate the changes of serum Spexin level before and after standard steamed bread meal in type 2 diabetes mellitus patients. Methods Forty patients with newly diagnosed type 2 diabetes mellitus were selected for standard steamed bread meal test. Serum samples were collected before test, 60 minutes after test, 120 minutes after test and 180 minutes after test. Serum Spexin levels were determined with Elisa method. Results Fasting serum Spexin levels were negatively correlated with fasting blood glucose, glycated hemoglobin, BMI, low density lipoprotein cholesterol, uric acid and HOMA-IR（P<0.05）, and independently correlated with BMI（t=-3.354,P=0.002）, glycated hemoblobin（t=-3.477,P=0.001）, low density lipoprotein cholesterol（t=-2.062,P=0.047） and HOMA-IR（t=-1.985,P=0.045）. After standard steamed bread meal test, serum Spexin concentration gradually decreased, the concentration was lowest at 60 minutes（P<0.05）, and recovered gradually. Serum Sepxin levels in 180 minutes after test were similar to those in fasting state（P>0.05）, and the serum Spexin concentration was negatively correlated with the blood glucose level（P<0.05）. Conclusion Serum Spexin levels in type 2 diabetes mellitus were negatively correlated with blood glucose and low density lipoprotein cholesterol. After standard steamed bread meal test, serum Spexin level had gradually decreased and gradually recovered, suggesting that Spexin may be involved in regulating the pathway of glycolipid metabolism in type 2 diabetes mellitus.