The characteristics and variation of phenolic content and antioxidant activity, the relationship between them were compared and analyzed in fruits of 36 C .humilis superior lines resources in Inner Mongolia. Furtherly the phenolic content and antioxidant activity indexes were used as parameters to cluster and evaluate the resources of C .humilis. The results show that:⑴The contents of total phenols, total flavonoids, proanthocyanidins and antioxidant activities in fruits of different C .humilis resources showed obvious differences.⑵The phenolic content in C .humilis fruits with different flesh colors and acidity were different. The contents of the above three phenolic content in C .humilis fruits with red and orange flesh were higher than those with light red flesh. When acidity was less than 1.60%, the contents of three phenolic contentin in fruits were significantly higher than those in fruits with acidity of 1.60%-1.70% and >1.70%.⑶By clustering C .humilis resources with SPPS26.0 software as three phenolics content and antioxidant activity for the parameters respectively, C .humilis resources were divided into three phenolic content level types of high,medium, low and three antioxidant activity types of high,medium, low. Furtherfore, the C .humilis resources of three antioxidant activity types were consisted of corresponding-rank resources of three phenolic content level types.Correlation analysis also showed that the three phenolic content were positively correlated with total reducing power, ?OH scavenging rate and DPPH? scavenging rate (P<0.01). In conclusion ,total phenols, total flavonoids and proanthocyanidins were important components of the antioxidant activity of C .humilis fruits. The content level of the three phenolic reflected the strength of the antioxidant activity of C .humilis fruits. Six C .humilis superior lines resources with high phenol and six kinds of resources with high antioxidant activity were selected by cluster analysis, which provided basic materials for further research and application.