The changes of total flavonoids content， total polyphenols content and antioxidant activities in raspberry was studied by in vitro simulated gastrointestinal digestion， and the effects of antioxidants on the antioxidant components and activity of raspberry were studied. Results showed that total flavonoids content， total polyphenolics content， reducing power， DPPH· and ·OH scavenging rate of raspberry increased significantly during simulated gastric digestion compared with the blank experiment. The maximum amount of total flavonoids， total phenolics content， reducing power， DPPH· and ·OH scavenging rate of raspberry during the gastric digestion process were 2.53， 1.23， 1.34， 1.03 times and 1.22 times greater than the amount at 0 h， respectively. The gastric acid control group were raised 1.26， 1.17， 1.32， 1.02 times and 1.12 times greater than the amount at 0 h， respectively. During simulated intestinal digestion， the maximum increased by 0.91， 0.93， 1.22， 1.08 times and 1.07 times greater than the amount at 0 h， respectively. The results showed that pepsin， gastric acid and pancreatic enzyme could promote the release of antioxidants and increase the activity of raspberry.