Abstract:The changes of functional components of ginseng processed products before and after fermentation were studied.White ginseng，red ginseng and black ginseng were used as raw materials and fermented by compound bacteria （Lactobacillus plantarum and Clostridium enteroplast subspecies）.The physical and chemical indexes，saponins，amino acids and activities of functional enzymes were determined.It was found that the continuous utilization of fermentation substrates by microorganisms resulted in a gradual decrease in the content of total sugar，and a gradual increase in the contents of total phenol and total acid as fermentation metabolites.Before fermentation，the contents of natural ginsenosides Rb2，Rb1，Re and Rc in white ginseng were relatively high.Compared with those in white ginseng，the contents of main natural ginsenosides in red ginseng and black ginseng were decreased，and a small amount of rare ginsenosides were produced.Before fermentation，the total content of free amino acids in white ginseng was the highest，while that in black ginseng was the lowest.After fermentation，the content of free amino acids in ginseng processed products dropped.The total content of essential amino acids in red ginseng and black ginseng was decreased obviously while that in white ginseng was increased.Determination of the activities of protease，lipase and superoxide dismutase before and after fermentation demonstrated that the activities of the three enzymes were enhanced in different degrees.The results showed that the functional components of ginseng processed products changed greatly after fermentation，and thus identifying and confirming the components was helpful for the processing and circulation of ginseng.