The fresh of Ralls apples (Malus pumila Mill. ) , Fuji and apple cider were selected as the test mate- rials. The contents of phenolic compounds in apple juice and cider were determined by HPLC. The result indicated that there were 4 phenolic acids ( Chlorogenic acid, Caffeic acid, Protocatechuic acid and p-coumaric acid) and 2 fla- van-3-ols ( (-)-epicatechin and ( + )-catechin) in apples and ciders. Contents of phenolic compounds in different varieties of apple juice and apple cider are significantly different. The total contents of phenolic compounds in Rails apples and cider from Ralls apples were higher than that from the other two. The most important phenolic compounds were Chlorogenic acid and (-)-epicatechin. The flavan-3-ols with highest content was (-)-Epicatechin. The result in- dicated that the contents of all the phenolic compounds increased obviously during the fermentation, and phenolic compounds in ciders were more than that in apples. Contents showed an increasing trend of S-type. The increasing trend was first flat and then faster and then fiat.%以小国光（Rails）和富士（Fuji）及其所酿制的新鲜苹果酒为试验材料，采用反相高效液相色谱法测定分析苹果原汁、发酵中酒样和苹果成品酒中11种酚酸、5种黄烷-3-醇的含量。结果表明：苹果和苹果酒中存在4种酚酸（原儿茶酸、绿原酸、咖啡酸、对-香豆酸）、2种黄烷-3-醇（儿茶素和表儿茶素）；不同品种的苹果原汁和苹果成品酒中酚类物质的含量都存在显著差异。其中，小国光苹果和小国光苹果酒中的酚类物质总含量较高；对于每个品种，绿原酸都是最主要的酚酸类物质，含量最高的黄烷-3-醇类物质都是表儿茶素。随着发酵过程的进行，苹果酒中酚类物质的含量有不同程度的增加。其增加趋势为s型曲线，即先平缓再较快再平缓。
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