Objective: To optimize fermentation process of Massa Medicata Fermentata by investigating its different fermentation way. Method: Using the amylase and protease activity combining with HPLC specific chromatogram as the evaluating indicators

unfermentation

constant temperature and humidity fermentation

natural room temperature fermentation of Massa Medicata Fermentata were compared to optimize the best fermentation way

then do comparative study with commercially available Massa Medicata Fermentata(Z raw product).Taking the activity of amylase and protease as indicators

single factor tests were carried out on the fermentation humidity and additive amount of herbal medicine juice to optimize the best process. Result: The best fermentation way was constant temperature and humidity fermentation

its activities of amylase and protease were 14.768 mg·min-1·g-1 and 79.467 μg·min-1·g-1

its chemical composition was similar to natural fermentation and Z raw product.Compared with reference chromatogram

the similarity values were all higher than 0.9 except the unfermentation group.The best fermentation humidity was 80% and the best additive amount of herbal medicine juice was 65 mL for 100 g of bran-flour. Conclusion: The digestive enzyme activity of Massa Medicata Fermentata fermented with constant temperature and humidity is high

its fermentation speed is faster than the natural room temperature fermentation

its fermentation process is controllable and feasible

which can provide a scientific reference for formulating quality standard of Massa Medicata Fermentata in future.