Abstract: To provide a theoretical basis for improving the flavor of fish scraps enzymatic hydrolyzate through macroporous resin. AB- 8 and DA201- C macroporous resin dynamic was used to adsorp tilapia scraps hydrolyzate,and the basic ingredients,molecular weight distribution,amino acid content,volatile flavor components and fishy bitterness flavor of the hydrolyzates were analyzed. Results:After absorption treatment by AB-8 and DA201-C macroporous resin,the fishiness and bitterness of enzymatic hydrolysates became litter. The loss rates of protein were 2.02% and 9.05%,respectively,but the relative contents of fat and ash were increased. The components with molecular weight less than 1 ku were decreased by 49.1% and 53.6%,meanwhile,for AB-8absorption treatment the components with molecular weight more than 8 ku was reduced by 30.20% and for DA201-C absorption treatment the components with molecular weight 1⁵ ku was reduced by 70.69%. The relative content of the hydrolysis and free amino acids were decreased by 8.29%,25.39% and 15.22%,26.09% respectively.The disappeared species composition of volatile flavor compounds were 5 and 7,and the relative content of aldehydes,esters,and nitrogenous were reduced after adsorption with aldehydes from 35.94% to 31.22% and33.01%,esters from 4.03% to 2.38% and 1.99%,nitrogenous from 13.95% to 13.60% and 12.07%. AB-8 and DA201-C absorption treatment could affect physicochemical properties greatly of Tilapia scraps hydrolyzate.