This paper investigated the chemical constituents and their bioactivities of solid fermentation products from Sanghuangporus vaninni.The chemical constituents were isolated by solution extraction,column chromatography and semi-preparative high performance liquid chromatography,and their structures were elucidated by spectral analysis.All these isolated compounds were screened for antioxidant activities and inhibitory effects on α-glucosidase and xanthine oxidase in vitro.A total of 17 compounds were isolated from the extracts of solid fermented products from S. vaninni,and identified as (2Z,4E)-γ-ionylideneacetic acid (1),phellinulin E (2),phellinulin F (3),phellinulin G (4),phellinulin J (5),phellinulin L (6),phellinulin M (7),phellinulin N (8),elgonenes D (9),caffeic acid (10),hispidin (11),3-hydroxyhispidin (12),protocatechuic acid (13),4-(3-ethoxy-4-hydroxyphenyl)but-3-en-2-one (14),eugenol (15),methyl linoleate (16) and steraric acid (17).Among them,compounds 1-9 were isolated from S. vaninni for the first time.Compounds 10-13 showed good antioxidant activities in vitro.Their IC₅₀ values for DPPH were respectively 16.45,37.52,82.71,50.46 μg/mL,for ABTS were 1.43,2.26,34.55,21.60 μg/mL and for hydroxyl radicals were 38.43,49.46,86.74,69.16 μg/mL.Compounds 10 and 11 also exhibited good inhibitory effects on xanthine oxidase,and their IC₅₀ values were 28.73 μg/mL and 44.80 μg/mL,respectively.Compound 17 demonstrated certain inhibitory effect on α-glucosidase with IC₅₀ 2.31 μg/mL.