NOVELTY - Preparation of grape seed proanthocyanidin, involves: firstly preparing Trichoderma koningii and Aspergillus niger direct adding type fermenting agent, adding the water in the grape seed and milling into the slurry, adding the glucose for preparing the material, sterilizing at high temperature, connecting the bacterium and fermenting, centrifuging and removing slag, having ultrafiltration and extracting and drying for preparing the grape seed proanthocyanidin.    USE - For the preparation of proanthocyanidin from grape seed (claimed). The proanthocyanidin is used in food, medicine, cosmetic and dietary supplement.    ADVANTAGE - The method utilizes waste grape seeds to for produce proanthocyanidin which is valuable, thus prevent environmental pollution; and is cost-effective.    DETAILED DESCRIPTION - Preparation of grape seed proanthocyanidin involves: 1) selecting fermenting strain and preparing the medium, by buying the fermenting strain from the China industrial microbial culture collection management center, where Trichoderma koningii (CICC40505) strain medium is prepared by: taking potato (200 g) without peel, cutting the potato into small slice, adding water (1000 ml) and boiling for 30 minutes, removing the potato slice, adding the filtrate to 1000 ml, adding glucose (20 g), dissolving and packaging, sterilizing for 30 minutes for 15 pound; and where Aspergillus niger (CICC41130) strain medium (b1) is prepared by: including cane sugar (30 g), sodium nitrate (2 g), magnesium sulfate (0.5 g), potassium chloride (0.5 g), ferrous sulfate (0.01 g), dipotassium phosphate (1 g), in distilled water (1000 ml) and sterilizing for 30 minutes for 15 pounds; 2) activating the freeze dried bacteria powder, respectively by weighing normal saline (0.9 %) for 10 ml in two test tubes, sterilizing for 20 minutes at 121 degrees C and cooling to 30 degrees C, pouring the freeze-dried bacteria powder in the 0.9% of normal saline, shaking and dissolving, activating statically for 30 minutes at 30 degrees C in the constant box for use; 3) preparing the fermenting agent, respectively by weighing two parts of medium for 200 ml in 2 pieces of 500 ml of triangular flask, sterilizing for 20 minutes at 121 degrees C and cooling to 30 degrees C, vaccinating to the activated strain in the step 2) according to the volume ratio of 10%, at 30 degrees C, for 150 revolution/minute (rpm), shaking for 24 hours as the fermenting agent; 4) preparing the production fermenting agent by preparing skimmed milk emulsion (10%), adding liquid glycerin (5%), xylooligosaccharide (2%), cane sugar (2%), sterilizing for 20 minutes at 121 degrees C and cooling to 30 degrees C, adding the fermenting agent according to volume ratio of 5%, at 30 degrees C, 150 rpm, shaking for 30-36 hours, and cultivating to obtain corresponding agent; 5) preparing the freeze-dried dry bacteria, guiding the mature production agent in the glass bottle, covering and locating in the box at -30 degrees C, freezing and drying; evenly mixing freeze dry powder (20-40 parts) and the medium (b1) (3-5 parts), 6) preparing the direct adding type fermenting agent (0.125 wt.%) for fermenting the grape seed slurry to obtain the direct adding type fermenting agent; 7) selecting the grape seed without mold, insert damage and the water content is less than 5%, adding the deionized water, milling to obtain the slurry; 8) preparing the material, adding the glucose powder according to the 1% blending totally, dissolving the glucose for preparing the glucose seed slurry; 9) sterilizing at high temperature, heating the grape seed slurry to 121 degrees C and sterilizing for 20 minutes, cooling to 30 degrees C; 10) inoculating the direct adding type fermenting agent (0.125 wt.%), shaking for 48 hours at 30 degrees C and 150 rpm; 11) centrifuging and removing slag, using the tubular centrifugal for centrifuging at 15000 rpm and removing the insoluble matter in the fermented grape seed slurry; 12) having ultrafiltration and extracting, using the ultrafiltration film, the molecular cut off of which is 5000 Da for filtering, taking the filtrate, using the ultrafiltration film, the molecular cut off of which is 150 Da for filtering, removing the filtrate, taking the liquid obtained by the ultrafiltration film, the molecular cut off of which is 150 Da; 13) drying, spraying drying the liquid obtained by the ultrafiltration film, the molecular cut off of which is 150 Da in the step 12) to obtain the grape seed proanthocyanidin, which is the finished product.