Abstract: Walnut green husk and walnut meat contain abundant polyphenols (gallic acid, ellagic acid, caffeic acid, quercetin etc.) . These polyphenols have anti-oxidant, anti-inflammatory, protect the skin, anti-tumor and other biological activity. The interaction between polyphenols (chlorogenic acid, ferulic acid, catechin, etc.) and serum albumin had been developed by fluorescence spectrometry. Results showed that quenching type was static quenching, quenching rate constants range from 7.28 ×1011L/ (mol·s) to 7.28 ×1013L/ (mol·s) , binding constant ranges from 3.23×103mol/L to 2.80×108mol/L, binding sites range from 0.86 to 1.91, combining distance ranges from 1.93 to 5.18nm, these forces were based on hydrophobic interaction, van der Waals or hydrogen, protonated force, electrostatic attraction. This parameter contributed to understand the walnut polyphenols' transport, metabolism and Physiological function in vivo and lay a foundation for the development and utilization of walnut related polyphenols.