Starting from Sapindus mukurossi saponin water extract as the substrate, saccharification process was carried out by the action of cellobiase, mannase and pectinase and the cellobiose in the substrate was hydrolyzed and degraded to glucose with its mass fraction dropped from 46. 37 g · L-1 to 0 g·L-1. The addition of pectinase can improve the conversion of the saccharification process. Then the saccharification liquor was fermented by lactic acid bacteria and a complex composed of the Sapindus mukurossi saponin and lactic acid was formed. In the fermentation process,in case of no addition of fermentation culture medium,the yield of lactic acid achieves 69. 92% ;while with addition of inorganic salt culture medium,the yield achieves 76. 66%. In case of addition of yeast culture medium, all the glucose and mannose are completely exhausted and the yield of lactic acid achieves 88.42%. During the saccharification and fermentation processes, the surface tension of Sapindus mukurossi saponin extract solution is stable in general, with a fluctuation of small amplitude.%以无患子果皮皂素水提液作为底物,经过纤维二糖酶、甘露聚糖酶和果胶酶糖化,将皂素水提液中的纤维二糖降解为葡萄糖,再进行乳酸发酵,得到无患子皂素和乳酸的复合溶液.糖化过程中,纤维二糖经过酶解质量浓度由46.37 g·L-1下降到0g·L-1,果胶酶的加入可提升糖的转化率.在发酵过程中,未添加发酵培养基时,乳酸菌可利用皂素水解液中的糖来自身发酵,乳酸产率为69.92％；在添加无机盐培养基时,乳酸产率为76.66％；添加酵母膏培养基发酵时,葡萄糖和甘露糖完全消耗,乳酸产率为88.42％.在糖化和发酵的过程中,无患子皂素溶液的表面张力在一定范围内有小幅度波动,总体保持稳定.
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