Abstract: The purpose of this study was to investigate the chemical composition, anti diabetes activity and prebiotic effects of the bound phenols in the peel of wild cherry plums. The peel of wild Prunus cerasifera Ehrh was used as raw material to extract different forms of conjugated phenols by acid-base method. The main chemical components were identified using liquid chromatography-mass spectrometry (LC-MS). Their antidiabetic activity was assessed through free radical scavenging, capacity (DPPH and ABTS assays), α-glucosidase inhibitory activity and dipeptidyl peptidase IV (DPP-IV) inhibitory activity assays. The prebiotic effects were evaluated via in vitro simulated colonic fermentation. The results indicated that a total of 33 compounds were identified from the extracts of soluble ester-bound phenols, soluble glycoside-bound phenols, and non-extractable bound phenols in wild Prunus cerasifera Ehrh peel, with phenolic acids and flavonoids being the predominant chemical constituents. The non-extractable bound phenol extract exhibited the highest total phenolic content (139.84 mg GAE/g E) and demonstrated the strongest DPPH and ABTS radical scavenging capacity, as well as the highest inhibitory activities against α-glucosidase and DPP-IV, with IC₅₀ values of 192.32, 20.58, 15.60, and 377.15 μg/mL, respectively. Notably, its α-glucosidase inhibitory activity was significantly stronger than that of the oral hypoglycemic drug acarbose. Furthermore, in vitro simulated colonic fermentation experiments demonstrated that non-extractable bound phenols promoted the growth of beneficial bacteria such as Subdoligranulum and inhibited the growth of harmful bacteria like Colinsella and Alistipes, thereby exerting a prebiotic effect on the gut. Consequently, the non-extractable bound phenols from the peel of wild Prunus cerasifera Ehrh possess excellent anti-diabetic activity and prebiotic properties, suggesting that the pomace remaining after extraction or processing holds promising prospects for further high-value utilization.