Abstract
Phenolic substances are important bioactive substances in apple juice. The phenolic substance extraction methods in ‘Ralls’ cloudy apple juice and the simultaneously detected conditions using high-performance liquid chromatography (HPLC) were investigated. The results showed that the extraction method for mixed phenolic substance by ethyl acetate was better than that extraction for neutral phenols and acidic phenols respectively. Most phenolic substances in apple cloudy juice could be detected at 280 nm, and which was the primary detection wavelength for simultaneous analysis on phenolic substance by HPLC. Chlorogenic acid, epicatechin and gallic acid were the main phenolic substance in ‘Ralls’ apple juice. Quantitative analysis showed that the content of chlorogenic acid was the highest, and it was the characteristic phenolic substance in ‘Ralls’ apple juice.
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