Abstract: 【Objective】 The study aimed to investigate the changes in active ingredients and antioxidant properties during the digestion process of Lycium ruthenicum by simulating in vitro gastrointestinal digestion.【Method】 The content of anthocyanosides,flavonoids,polyphenols,the antioxidant indexes DPPH and ABTS free radical scavenging rate were measured by ultraviolet spectrophotometer.【Result】 During the process of in vitro simulation of gastrointestinal digestion lasting for 3 hours,the anthocyanin content in L. ruthenicum decreased by 1. 971 mg/g and 8. 315 mg/g,respectively;the content of polyphenols increased by 4. 431 mg/g and 1. 480 mg/g respectively at 2 h after in vitro digestion; gastrointestinal digestion decreased flavonoids content by 5. 842 mg/g;the content of flavonoids decreased by 5. 842 mg/g after gastric digestion,and reached the highest value of 6. 004 mg/g after intestinal digestion for 2 hours. The scavenging rate of DPPH and ABTS decreased by 16. 48% and 4. 99%,8. 64% and 12. 1%,respectively during the process of in vitro simulation of gastrointestinal digestion.【Conclusion】 The changes of anthocyanin,flavonoid and polyphenol contents had a certain effect on antioxidation.