Abstract: To explore the chlorophyll component and its antioxidant activity in kiwifruit,taking Yichang green meat kiwi fruit pulp as experimental material. Using solvent extraction and column chromatography,6 kinds of high-purity substances including chlorophyll a were obtained through separation and purification. The molecular weights ofM+H⁺ were obtained by mass spectrometry.Combined with nuclear magnetic resonance data,the structure of five kinds of chlorophyll-related substances was speculated,in which C₁ was chlorophyll a. The molecular weight of M+H⁺ of the material A₁ was 927.6967,the molecular formula was C₅₅H₈₄O₇N₄;the molecular weight ofM+H⁺ of the substance B₁ was 588.4304,the molecular formula was C₃₄H₃₃O₅N₄;the molecular weight ofM+H⁺ of the substance D₁ was 601.1116,the molecular formula C₃₅H₃₄O₅N₄,the structure was estimated to be pheophorbide a;the molecular weight ofM+H⁺ of the substance E₁ was 927.6985,the molecular formula was C₅₅H₈₄O₇N₄;the molecular weight ofM+H⁺ of the substance F₁ was 701.5039,and the molecular formula was C₃₇H₃₈O₉N₄.At the same time,the antioxidant activity of the single product was studied by DPPH method and Fe³⁺ reduction method. The results showed that when mass concentration was 0. 12 mg/mL,the clearance rates were 93.14% and 93.39%,respectively,which was slightly lower than the 96.49% clearance rate of V_C. At a mass concentration of 1.0 mg/mL,the absorbance values of the substances E₁ and F₁ were both 1.92,which was second only to 1.95 of V_C. The structure of five chlorophyll-related substances was discovered and presumed,and all of them had certain antioxidant activities,among which E₁ and F₁ were the most active.