Abstract:To improve the antioxidant activities of corn flour，this paper used Pleurotus nebrodensis，Hericium erinaceus，Grifola frondosa，Lentinus edodes，and Morchella esculenta for solid-state fermentation of corn flour.The growth of mycelia of 5 kinds of edible fungi on cornmeal substrate was studied.The antioxidant activities of the fermentation products were analyzed，and the effects of active compound content on the 1，1-diphenyl-2-picrylhydrazyl（DPPH）radical scavenging capacity and 2，2'-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid）（ABTS）cation radical scavenging capacity and ferric-reducing antioxidant power were explored.The results showed that H.erinaceus and M.esculenta had the largest increase in mycelial biomass and the optimal improvement effect of antioxidant activities of corn flour.The optimum fermentation time for H.erinaceus and M.esculenta was 21 d and 14 d，respectively.The DPPH radical scavenging capacity and ABTS+radical scavenging activity and ferric-reducing antioxidant power of products fermented by H.erinaceus for 21 d were increased by 8.08，1.61 times and 0.72 times，respectively.The DPPH radical scavenging activity and ABTS+radical scavenging activity and ferric-reducing antioxidant power of products fermented by M.esculenta for 14 d were increased by 4.91，1.12 times and 1.59 times，respectively.The total soluble phenolic content of the products was significantly increased by the fermentation of the edible fungi.Among them，there was a positive correlation between the total soluble phenolic content in the fermentation products of H.erinaceus and M.esculenta and the antioxidant indexes.