Effect of tannic acid,apple polyphenol,anthocyanin and tea polyphenol on the properties of surimibased film was investigated. The film properties were evaluated by tensile strength( TS),elongation at break( EAB),Water vapor permeability( Wvp),color,light transmission and protein solubility. The results showed that those phenolic compounds increased TS and decreased EAB of surimi-based films. When 5% of the above phenol added,TS of the film increased significantly by 23. 28%,26. 98% and 23. 02%,and EAB of film decreased markedly by above50%. Wvp and light transmission of surimi-based film were also decreased. Protein solubility of the film was inhibited by phenolic compounds,especially apple polyphenol.