Abstract:To compare the changes in active components and functions of lotus leaves before and after solidstate fermentation by Eurotum cristatum,this study analyzed variations in active components as well as in vitro antioxidant and hypolipidemic activities before and after fermentation,thus clarifying the correlation between component content and bioactivities.The results showed that compared with unfermented samples,the total polysaccharide content of fermented lotus leaf extracts increased significantly after 2 days of fermentation[（62.62±0.87） mg/g dry weight],while the total flavonoid content was significantly increased after 18 d of fermentation [（47.10±1.69） mg/g dry weight].Results from DPPH· and ABTS? free radical scavenging and total reducing power assays indicated that the antioxidant activity of lotus leaves was enhanced after 16 and 18 days of fermentation compared to the unfermented samples.The bile salt binding capacity and pancreatic lipase inhibition assay indicated improved results in lotus leaf extracts fermented for 16 d and 22 d,suggesting that fermentation could enhance hypolipidemic activity to some extent.Correlation analysis revealed that the total content of flavonoids,polysaccharides,polyphenols,alkaloids,and protein was significantly positively correlated with antioxidant activity,sodium glycocholate binding capacity,and sodium taurocholate binding capacity （P<0.01）.In conclusion,solid-state fermentation by Eurotum cristatumcan enhanced the in vitro antioxidant and hypolipidemic activities of lotus leaves,with stronger functional activities in extracts fermented for 16,18 d,and 22 d.