Objective： By analyzing the polyphenol composition， antioxidant capacity and their correlation of 15 not from concentrate （NFC） apple juice， the contribution of polyphenol composition to antioxidant capacity is studied， providing reference for the juice industry in the selection of raw fruit. Method： Fifteen varieties of NFC apple juice were prepared， and the composition and antioxidant capacity of polyphenols （DPPH and ABTS free radical scavenging capacity） were analyzed by ultra-high performance liquid chromatography and antioxidant experiment in vitro， and the results were obtained by one-way ANOVA and correlation analysis. Results： Among the 15 kinds of monomer phenols in NFC apple juice， chlorogenic acid content was the highest and epicatechin gallate content was the lowest. The main polyphenols were proanthocyanidins， phenolic acids and flavonoids. The content of phenolic acids was the highest （102-331 g/mL） and the flavonoids were the lowest （5-30 μg/mL）. Among the 15 apple varieties， the DPPH free radical scavenging ability of Jonagold was the highest at 89.1%， and the ABTS free radical scavenging ability of Qiuxiang was the highest at 92.6%. Conclusion： Procyanidines are major contributors to the antioxidant capacity of NFC apple juice in vitro. Three monomeric phenols， procyanidins B2， epicatechin and epicatechin gallate， have strong DPPH radical scavenging ability， while ABTS radical scavenging ability is more dependent on the total phenol content.