Abstract: In this study, winter jujube powder was fermented using gas-producing yeast. Chemical compositions in fermented and unfermented jujube powder were comparatively analyzed. Contents of protein, total amino acids, essential amino acids, flavonoids and c AMP (cyclic adenosine monophosphate) of fermented jujube powder were 1.82, 1.23, 2.97, 1.32 and 1.60 times higher than those of unfermented jujube powder. After fermentation, total sugar in fermented jujube powder was 44.80% that was decreased by 33.04%, total dietary fiber and reducing sugar content were decreased by 0.99% and 20.47%. Polysaccharide content was basically unchanged.c AMP contents in jujube after different treatments were different. The c AMP content in sun-dried jujube was higher than the shade-dried jujube, and the c AMP content was increasing with prolonged boiling time. The results showed that the nutritional value of fermented jujube powder was higher than that of unfermented jujube powder, which provided a theoretical basis for deep- processing winter jujube and development of novel fermented jujube power products.