Abstract:The antibacterial activity of Mugua different extract layers were investigated by the plate method of drilling hole，taking food spoilage bacteria Escherichia coli，Staphylocaccus aureus，Bacillus subtilis as the tested bacteria.A beverage was prepared by lactic acid fermentation Mugua，which were reduced sour and astringent feel.The change of polysaccharide，triterpene，flavonoids and radical scavenging abilities of beverage during the cold storage were evaluated.The results showed that ethyl acetate and n-butyl alcohol fractions of Mugua exhibited strong antibacterial activities.Mugua beverage containing active components of Xuan Mugua and light faint scent.When beverage was storaged in fridge for 90 days，total polysaccharide and total phenolics of beverage was decreased to 0.703 mg glucose equivalent/mL and 1.101 mg quercetin equivalent/mL.On the contrary，contents of triterpene and flavonoids increased to 0.322 mg ursolic acid equivalent/mL and 0.095 mg quercetin equivalent/mL.DPPH radical scavenging ability decreased gradually with the storage time，while ABTS radical scavenging ability first decreased and then increased.Xuan Mugua beverage has antioxidant activity，smooth liver muscle，and stomach moisture，improve human immunity.