Making use of low quality moldy and worm-eaten fruits for juice production causes various irritations in human body due to its hazardous compounds. Today, Patulin toxicant is one of the most important compounds to be investigated in juices, particularly in apple juices. This research aims to measure the amount of Patulin toxicant and identify the molding factors in apple juices supplied in Khorramabad shops. After preparing a list of shops supplying and selling h\juices in Khorramabad, 64 apple juices packs were collected at random. The Patulin measurement was accomplished using high performance liquid chromatography (HPLC) and the molding factors identification also was performed using macroscopic, microscopic and other necessary tests after the sample were cultured in standard method. Out of 64 sample investigated from presence of lack of mold perspective, 61 (95.3%) lacked mold and 1 (1.6%) had Aspergillus terreus mold and 2 (3.1%) had Penicillium mold. The Patulin level measured in 31 samples (48%) was negative and in 33 ones (52%) was positive in range 5.102-26.484 μg.l-1. The data obtained from samples was evaluated well in comparison to external standards and the correlation coefficient of 0.99 was indicated. The results obtained from this research indicated that the mean Patulin measured in apple juices studied was less than the EU and Iranian standards.