对HPLC分离苹果酸性多酚组分（绿原酸、咖啡酸、P-香豆酸）的条件进行了研究。结果表明，在pH=2.0和紫外检测器波长在320 nm的条件下，流动相的醋酸与甲醇的比例为4.3:5.7（V/V）、流速为1.00 mL/min、柱温为20 ℃时各组分可得到良好分离。

The detection conditions of acid polyphenols in apple by HPLC were optimized. Result showed that, the acid polyphenols in apple juice solution (pH value of 2.0) were well separated and detected on a C18 column (150×4.6 mm, 5 μm) at 20 ℃ with the UV detector at 320 nm. The mixture of methanol and acetic acid (4.3:5.7,V/V) was used as the best mobile phase at a flow rate of 1.00 mL/min.