Abstract: In order to make better use of longan seed resources, Ganoderma lucidum was used to ferment longan seed, and 60% ethanol was used to extract the active components from the fermented and unfermented substrates of 8 treatments. Phenols, flavonoids, sugar and three terpenoids in the 8 extracts and antioxidant activity of extracts were detected, respectively. The results showed that the content of phenols and flavonoids in longan seed by G. lucidum fermentation treatments significant reduced (p<0.05), and sugar increased (p<0.05), and the total antioxidant capacity, total reducing ability, Fe³⁺ reduction ability, scavenging DPPH and ABTS free radical ability were lower than those of unfermented treatments extracts. But unfermented groups extracts still had some antioxidant ability. Conclusion:The fungal substances by G. lucidum fermentation longan seed can be further developed as edible and forage resources.