In order to improve the properties of fish skin gelatin， different proportions of tannins， rutin and their oxidation states (0%， 0.5%， 1%， 2%， 4%) were added to investigate their impacts on the properties， color， water distribution， protein structure， and protein banding of puffer (Takifugu rubripes) skin gelatin. The results showed that the addition of tannin， oxidized tannin and rutin significantly increased the gelatin strength， gelling and melting temperature of the skin gelatin (P<0.05)， while the effect of oxidized rutin was not obvious. Tannin and oxidized tannin demonstrate no significant effect on the gelatin color， while rutin and oxidized rutin have a significant effect， especially oxidized rutin， which results in a significant decrease in the L value (6.07%-8.26%) of the gelatin， improvement of a value (88.89%-93.88%) and b value (85.94%-91.67%). Low-field nuclear magnetic resonance results showed that the addition of two polyphenols and their oxidation states shortened the T2 relaxation time and promoted the combination of gelatin and water molecules. Cold field electron microscopy showed that addition of tannin， rutin and their oxidation states is beneficial to the formation of a dense gel network structure. SDS-PAGE results indicated that there was no obvious change in the protein bands of gelatin， and the covalent cross-linking between polyphenols and gelatin molecules was not significant， and they mainly interacted through non-covalent interactions. The infrared spectrum shows that both the amide-A band and the amide-I band shift to blue， indicating that the number of hydrogen bonds formed increases. Overall， tannin， rutin and their oxidation states may be combined with gelatin molecules through non-covalent interactions (especially hydrogen bonds)， thereby improving the gel properties of puffer skin gelatin. These findings contribute certain evidences for property improvement of puffer skin gelatin.