Abstract: In order to study the relationship between antioxidant activity and amino acid composition of halnut meal antioxidant peptides. The hydrolysate from halnut meal protein was prepared by neutral protease. Halnut meal antioxidant peptides were separated by ultraflitration and gel filtration chromatography(Sephadex G-10),the fractions were evaluated for their antioxidant activity by DPPH free redical scavenging activity.The frations P2 with high antioxidant activity were examined by liquid charomatography-mass spectrometry(LC-MS/MS). Seven novel peptides with weight of 362,475,588,662,701,327,279 Da were identified as His-ILe/Leu-Pro,ILe/Leu-Val-Asp,Thr-Pro-Pro-His-Lys,His-ILe/Leu-His-Ser-Ala-Thr,Cys-His-Ser-ILe/Leu-Met-ILe/Leu,Thr-His-Ala and Phe-ILe/Leu.The conclusion was that hydrophobic amino acids and aromatic amino acids could improve antioxidant activity of halnut meal antioxidant peptides.