Abstract:The effects of solid-state fermentation with Morchella esculenta on the nutritional composition，functional components，and activities of Tartary buckwheat were investigated. Through single-factor experiments and response surface methodology，the fermentation conditions were optimized as follows：fermentation with an inoculation volume of 5.105 mL at 27.115 ℃ for 20.76 days. Considering practical operational conditions，the optimal process was adjusted to fermentation with an inoculation volume of 5 mL at 27 ℃ for 20 days. Validation experiments showed that the total flavonoid content of tartary buckwheat subjected to solid-state fermentation by Morchella esculenta was 13.03 mg/g，which was close to the model-predicted value of 13.113 mg/g.Further investigation into the nutritional and functional changes in Tartary buckwheat during solid-state fermentation with M. esculenta revealed that the protein content significantly increased after fermentation，indicating enhanced nutritional value. The total phenol and total flavonoid content peaked on day 10 of fermentation，demonstrating that solid-state fermentation with M. esculenta elevated the functional components of Tartary buckwheat. However，the content of rutin and quercetin decreased with prolonged fermentation time，suggesting the transformation of flavonoids during the fermentation process. The Tartary buckwheat fermented with M.esculenta for 10days exhibited the strongest antioxidant activity.