Abstract:Juice was squeezed from whole fruit（after removing seeds），peel and flesh，flesh from ′Xuehua′pear seperately，and then was inoculated with yeast strain RC212 to brew pear wine.Phenols in pear juice and wine were anlysized by high performance liquid chromatography （HPLC）.Results showed that the total content of phenols decreased after juice brewed into wine，the content of arbutin，gallic acid，protocatechuic acid，chlorogenic acid and rutin declined in different pear wines，and the decrease of chlorogenic acid was the most among them；whereas the content of 3，4-dihydroxyphenylalanine and catechinic acid was both significantly inreased.The content of quercetin was slightly rising，and epicatechin content showed different changing tendency in these three pear wines.The contents of Arbutin，catechinic acid and 3，4-dihydroxyphenylalanine were the highest in the three pear wines，while the content of the other phenols was no more than 5 μg/mL each，the content of caffeic acid was even less than 0.5 μg/mL.DPPH radical scavening ability was positively correlated with the total content of phenols.But the result of partial least squares（PLS）analysis revealed none of phenols had significantly influence on the DPPH radical scavening ability，showing DPPH radical scavening ability might be the consequence of synergistic effect of different phenols.