The phenolic compounds of litchi wine were extracted by ethylacetate under the optimized conditions.And through the optimization of chromatographic conditions,a new method for simultaneous separation of more than 40 unknown compounds in litchi wine with RP-HPLC was studied.Combined the retention time of standard substances and the analysis by LC–MS-MS,(-)-epicatechin,proanthocyanidin B2,gallic acid and rutin were found in litchi wine.Based on these results,a method of quantitative analysis for the 4 phenols by HPLC was developed and the average recoveries were more than 85%.The analytical method will be an effective means for further studying on the non-enzymatic browning in litchi wine.