Abstract: To develop biological preservatives and strengthen the antioxidant functions of the active components, the ethanol precipitated component (EPC) obtained by Lactobacillus fermentation was optimized by using the Chinese herbal medicine, and the active components and antioxidant function of EPC were analyzed. Based on single factor analysis, orthogonal experiments were used to optimize the EPC preparation technology of Lactobacillus fermentation, and then the active components of EPC were analyzed by acid hydrolysis and DPPH free radical scavenging capacity and total phenolic content of EPC were determined. The results showed that the optimal preparation combination was: 3% of Chinese herbal medicine, 14% of bacteria inoculations, and 12 hours of fermentation time. The maximum production and yield of EPC were (1 188±35) mg/L and (46.6±1.3)%, respectively. The main active component of EPC was proteoglycan. With the increase of proteoglycan concentration, the total phenolic content and DPPH scavenging capacity increased to the maximum of (83.0±3.0)%. Therefore, the total phenolic content in the active components had good positive correlation with DPPH free radical scavenging capacity, which could provide theoretical basis for the development and utilization of biological preservatives.