Abstract: The reaction characteristics of apple polyphenols with formaldehyde were studied in this paper to explore the possibility of apple polyphenols as formaldehyde capture agent. Effects of pH, temperature, reaction time, and apple polyphenols' concentration were examined. The capture effect was also verified by adding apple polyphenols into the dried-seasoned squid during processing. Results showed that pH, temperature, reaction time and the concentration of apple polyphenols had significant influence (p<0.05) on the reducing rate of formaldehyde. The reaction activity was higher under alkaline conditions. The content of formaldehyde decreased significantly with the increase of temperature, reaction time and concentration of apple polyphenols.The dried-seasoned squid treated with apple polyphenols kept less formaldehyde content than that of the control group during the 30 days storage (p<0.05) . Thus, apple polyphenols had good effect and application value in capturing formaldehyde in squid products.