The effects of germination on total phenolics and β-glucan in barley were studied by single factor and Orthogonal experiment, and the Optimum process parameters of barley germination were obtained. The results showed that the optimum technological conditions were as follows, i.e. The seed were germinated at 30 ℃ for 2 days using the pH 7.0 solution. Under this condition, 1.13 mg/g of total phenol and 2.31% of β-Glucan were obtained. On the basis of the best germination process, the changes of nutrient composition and enzyme activity before and after germination of highland barley were also studied. The results showed that contents of Protein, starch, fat, cellulose, β-glucan decreased, however contents of soluble sugar, total phenolics, flavonoids, and GABA increased significantly after the barley germination. In addition, the activities of α-amylase, β-amylase, protease, polyphenol oxidase and β-glucanase were significantly enhanced.