Abstract: The enzymes were prepared using Siraitia grosvenorii and Rosa roxburghii as raw materials by adding the peels of pineapple, grapefruit, Hylocereus undatus and mango, and the fermentation process of pericarp enzymes was optimized using Box-Behnken response surface methodology on the basis of single factor experiments with superoxide dismutase（SOD） activities and sensory scores as response indicators, finally their antioxidant activities were determined. Results showed that the optimal fermentation conditions were confirmed as follows: fermentation time of 15 days, temperature of 40 ℃, and brown sugar addition of 17%. Under these conditions, the prepared fermentation product had uniform color and obvious aroma with the SOD activity of300 U/mL and DPPH· scavenging rate of 75.3%.