Abstract: In this experiment,the germination treatment of highland barley was carried out to study the changes of nutrient composition,total phenolics,total flavonoids and antioxidant activities of highland barley before and after germination,and to evaluate the effect of germination on the nutritional value and antioxidant activity of highland barley. The results indicated that germination increased the protein and ash content of barley by 23.4% and 31.5%,amylose and fat content reduced by 13.8% and 19.2%. After germination,the total phenolic and total flavonoids content of barley was significantly increased by 85% and 101.7%,respectively. The antioxidant activity analysis showed that the IC₅₀^DPPH value and FRAP(ferric-reducing antioxidant power)values of the germinated barley were(39.98±1.14) mg/mL and 0.33~1.13 μmol V_C/g,respectively,and the antioxidant capacity was significantly higher than ungerminated highland barley. Correlation analysis showed that the strong antioxidant capacity of germinated barley was significantly correlated with high total phenol and total flavonoids content(R²=0.803~0.990). This indicates that germination can improve the nutritional value and functional properties of barley,and the results provide a reliable scientific basis for the processing of highland barley and the development of related functional foods.