Abstract: Objective:Studied the effect on nutrition and flavor components of Solanum nigrum L. fruit fermenting liquid. It provided a theoretical for the development and utilization of the wild resources of Solanum nigrum L. Methods:Detected the content of soluble protein, amino acid, vitamin C, total sugar, fructose, alcohol from fermentation liquid with four kinds of treatment. Results:The content of soluble protein was increased with fermentation time except adding sugar and citric acid at the same time. The content of free amino acid, total sugar and alcohol was increased with the time. The content of vitamin C and fructose was decreased with prolonging the fermentation time. Conclusion:Solanum nigrum L. fermenting liquid was rich in nutrients. It was suitable for the development and production.