Abstract:The effect of Lactobacillus plantarum fermentation on the antioxidant properties of fritillaria-pear juice was studied in this paper.The study found that the fermentation of Lactobacillus plantarum could promote the release of polyphenols and flavonoids from fritillaria-pear juice complex.The Prussian blue test showed that fermentation of Lactobacillus plantarum could significantly improve the antioxidant properties of fritillaria-pear juice.This test，taking the content of polyphenols and flavonoids as indicators，the inoculation amount of Lactobacillus plantarum，the addition of sucrose，the fermentation time，and the amount of fritillaria were selected as single factors，and a 4 factor 3 level orthogonal test were used for optimization.Optimum process conditions for the release of polyphenols and flavones from fritillaria-pear juice：Lactobacillus plantarum inoculation amount 5%，sucrose addition amount 1.5 g/L，fermentation time 41 h，fritillaria addition amount 0.3 g/L.Under this optimized condition，the antioxidant properties of fritillaria-pear juice significantly improved by 23.1% compared with the unfermented sample.