Abstract:In order to explore the optimization of natural fermentation process of Polygonatum kingianum Coll.et Hemsl and the change of active ingredients before and after fermentation，fresh P.kingianum Coll.et Hemsl was pretreated，and then fermented under natural conditions by endophytic bacteria. Single factor and orthogonal tests were designed with enzyme activity and functional components as evaluation indexes.The optimal fermentation process conditions were obtained according to the comprehensive membership scoring method，and the active ingredient activity was evaluated on the samples before and after fermentation. The results showed that compared with fresh unfermented P.kingianum，the contents of active ingredients polysaccharide，saponin and polyphenols increased after natural fermentation.The activities of superoxide dismutase（SOD）and lipase in the fermentation broth increased by 181.59 U∕g and 0.77 U∕mL，respectively，and had certain antioxidant activity. The optimal conditions of natural fermentation of P. kingianum were as follows：fermentation time was 18 d，initial sugar concentration was 15%（mass fraction），and the material-to-liquid ratio was 1∶4.5（g∕mL）.In summary，that natural fermentation is conducive to the dissolution of active substances，and can enhance the SOD and lipase activities and antioxidant activity of P.kingianum.