In order to explore the changes of component content and biological activity of total phenolic acid extracts from raw and wine-processed Salviae Miltiorrhizae Radix et Rhizoma (SMR) during in vitro biomimetic digestion,the effects of biomimetic digestion on the main components and biological activities of total phenolic acid extracts from raw and wine-processed SMR were studied with content change rate, overall antioxidant activity, ·OH scavenging ability, DPPH free radical scavenging ability and pancreatic lipase inhibition rate as indicators.The experimental results showed that, compared with the total phenolic acid extract of raw SMR, in the total phenolic acid extract of wine-processed SMR, after digested by simulated gastric juice and intestinal juice, danshensu increased by 0.19% and 5.44%, protocatechuic aldehyde increased by 37.29% and 16.47%, lithospermic acid increased by 8.64% and 7.08%, caffeic acid decreased by 23.28% and 12.00%, rosmarinic acid decreased by 3.78% and 20.04%, and salvianolic acid B decreased by 2.45% and 22.57% respectively. After digestion by simulated gastric juice and intestinal juice, especially by intestinal digestion, the antioxidant capacity and lipid-lowering effect of total phenolic acid extracts from raw or wine-processed SMR (P < 0.05). Compared with the total phenolic acid extract of raw SMR, the antioxidant and lipid-lowering activities of the total phenolic acid extract of wine-processed SMR were significantly enhanced (P < 0.05).This study showed that protocatechuic aldehyde, danshensu, lithospermic acid and caffeic acid were the main components that lead to the difference in antioxidant and lipid-lowering activities between the total phenolic acid extract of raw and wine-processed SMR, which provided theoretical guidance for the further pharmacodynamic study of SMR.