Abstract: The objectives of this study were to analysis the differences of content of active antioxidant substances and the differences of antioxidant activity of liquid fermentation products from G.lucidum by a variety of antioxidant methods, and to further investigate the correlative relationships between contents of different active components, between results from different antioxidant assay methods and between contents of different active components and results from different antioxidant assay. The results showed that the contents of active substances on different strains had obvious difference, where the contents of flavonoid from ZZ13 and DC1 were the highest than those form others, and the contents of polysaccharide, triterpenes, polyphenol from JD were the highest (p <0.05) . The correlation among active substances was low. The antioxidant activities of different strains were different, in which JD had a high reducing power, TJ and ZZ101 had the strongest effect on hydroxyl radical scavenging, BZ, Jindi and SS2949 had the strongest DPPH scavenging, and HZ had the highest superoxide radical scavenging effect. And there were significant differences among different methods, and significance was not obvious. The correlation coefficient between contents of four active substances and antioxidant was low, which indicated that the four active substances did not important contribute to antioxidant capacity from G.lucidum.