The　phenols　in　Diaphragma　juglandis　fructus　(DJF),　walnut　pellicle　(WP),　and　flowers　of　Juglans　regia　(FJR)　from　walnut　were　extracted　using　three　methods　(methanolic　condensation　reflux　extraction,　ultrasonic　wave　extraction,　and　enzyme　assisted-extraction),　and　phenolics　and　antioxidant　capacities　of　different　extractions　were　compared.　Overall,　50　phenolics　were　identified　by　HPLC-MS/MS　with　41　compounds　in　DJF,　32　in　WP,　and　29　in　FJR.　It　was　observed　that　tannins　in　WP　was　higher　than　those　in　DJF　and　FJR.　As　for　PCA,　more　than　70%　of　the　variance　was　explained　with　the　obvious　comparison　between　the　phenolic　constituents.　The　phenolics　in　walnut　contributed　to　remarkable　antioxidant　effect,　with　the　highest　effect　observed　in　WP.　This　study　presents　the　analysis　and　comparison　of　the　phenols　can　be　further　extended　for　the　development　of　functional　walnut　instant　foods.