The fresh of Ralls apples(Malus pumila Mill.),Fuji and apple cider were selected as the test materials.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 flavan-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 Ralls 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 indicated 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 flat.