Abstract:The physical and chemical indexes，flavor compounds and antioxidant activities of Lycium barbarum L.were analyzed under natural fermentation with Lycium barbarum L.as the raw material.The results showed that pH，soluble solids and total sugar decreased continuously during fermentation，and titratable acid increased gradually，and the reducing sugar first increased and then decreased.A total of 64 flavor compounds were identified by Solid phase microextraction（SPME）combined with gas chromatography-mass spectrometry（GC-MS），including 20 kinds of esters，9 aldehydes，6 ketones，23 alcohols，3 acids，and 3 aromatic heterocycles.Lycium barbarum L.enzyme had strong hydroxyl radical scavenging ability，superoxide radical scavenging ability，reducing power and DPPH free radical scavenging capacity，and the total phenolic content was 1.926 mg/mL.