Analysis of Compostion and Content of Polyphenols in Qingyang Red Fuji Apple

To analyze the polyphenol composition of red Fuji apple in eight demonstrative orchard of Qingyang county. The polyphenols of apple were extracted by microwave-ultrasonic-cellulose assisted method, the composition and content of total phenol were determined by Flin-Ciocalteu and HPLC.The results showed that the total phenol content of fresh apples was 0.723~1.088 mg/g, which mainly included six kinds of polyphenols, such as chlorogenic acid, p-coumaric acid, catechin, epicatechin, rutin and phloridzin.Among them, chlorogenic acid, p-coumaric acid and rutin were relatively higher, which were 0.106~0.154, 0.157~0.256 and 0.002~0.078 mg/g respectively.The polyphenols from Qingyang apple had a high content of polyphenols, rich nutrition and good edible and medicinal value.