Abstract: In order to develop persimmon moon cake 's fillings with high nutrition and antioxidant activities,Gongcheng persimmons from Guangxi province were used. The results showed that the contents of reducing suger,dietary fiber,VCand polyphenol( wet weight) in dehydration persimmons were 470.12,260.03,0.11 and15.39 mg / g,which were higher than those of red beans and lotus seeds.The optimum formula of persimmon fillings was 100 g cooked persimmons,7 g peanut oil,17 g sugar and 5 g cooked flour. Dehydration persimmon fillings contained 198.20 mg / g reducing sugar,152.90 mg / g dietary fiber,0.13 mg / g VC,15.36 mg /g polyphenol( wet weight) and so on.Total content of 17 kinds of amino acids was 21.39 mg / g,in which the 7 kinds of essential amino acids accounted for 31.37%. Total content of K,Na,Ca,Mg,Fe,Mn,Zn,Cu was 7.90 mg / g. Besides these,there were 15.27% glucose and 22.45% galactose.So,persimmon filling is a health product with high nutrition and great prospects for further development.