Abstract: In order to study the role of wolfberry in pickle fermentation,based on the vegetable juice,the growth curve of Lactobacillus plantarum and antioxidant capacity were determined by adding different solvents and concentrations of the extracts.The results showed that the growth- promoting effect of Lactobacillus plantarum was positively correlated with the concentration of wolfberry extracts. After fermentation,the total phenol and flavonoid contents of the fermentation liquid adding 0.2 g / m L water extract of wolfberry attained 45 and 35 μg / m L,respectively,and this fermentation liquid on iron reduction ability was the highest. The DPPH free radical scavenging rate of fermentation liquid adding ethanol extract of wolfberry reached 80%,and the total phenol content of the fermentation liquid containing 0.2 g / m L ethanol extract of wolfberry was 45 μg / m L. Wolfberry extracts,especially water and ethanol extract,could promote the growth of Lactobacillus plantarum and antioxidant capacity significantly.