Abstract: In order to product black garlic from fresh garlic,five-stage fermentation techniques had been used and dynamic changes of functional compounds during fermentation stage were measured. The results indicated that the first fermentation stage strongest affect on reducing sugar content and antioxidant activities. Reducing sugar content,total phenolic content,total flavonoid content,DPPH and FRAP activities increased by about12,4,7,7 and 7 times,respectively,compared with fresh garlic. The second fermentation stage strongest affect on alliin and S- allyl- L- cysteine contents, that S- allyl- L- cysteine content increased by about 12 times,compared with fresh garlic. The third fermentation stage strongest affect on Maillard reaction efficiency. In addition,the fourth and fifth fermentation stage strongest affect on post-fermentation efficiency.