Abstract: This paper investigated the bioactive components such as total phenol,total acid and organic acid,antioxidant capacity(hydroxy radical scavenging ability,ABTS free radical scavenging ability,reducing power)and colony count in the fermentation process of seabuckthorn jiaosu. Principal component analysis were used to evaluate seabuckthorn jiaosu at different fermentation times. The results showed that the total phenolic,total acid and antioxidant capacity of the seabuckthorn jiaosu increased rapidly and then balanced dynamically during the fermentation. The pH value and total sugar content decreased rapidly and then balanced dynamically. The organic acids in seabuckthorn jiaosu were mainly tartaric acid,malic acid and ascorbic acid. Maleic acid,succinic acid and gallic acid were newly formed in the fermentation process,and acetic acid and succinic acid increased with the increase of fermentation time. The results of comprehensive evaluation index(CEI)analysis showed that the CEI of 40 days before fermentation showed a significant upward trend,and the upward trend slowed down and became stable after 40 days,indicating that all metabolic indexes were basically stable after 40 days of fermentation.The total number of colonies,the content of yeast and acetic acid bacteria in the fermentation process of seabuckthorn jiaosu were studied. It was found that in the fermentation process of seabuckthorn jiaosu,acetic acid bacteria showed a trend of rapid rise and then dynamic balance,and yeast showed a trend of rapid rise and then dynamic balance and then slow decline,which reflected the metabolic process of seabuckthorn jiaosu from the perspective of microorganisms.