Ultra-high-performance liquid chromatography coupled with linear trap quadrupole-orbitrap mass spectrometry (UHPLC-LTQ–Orbitrap MS) with multivariate statistical analysis was applied for the metabolite profiling and assessing antioxidant activity of ten commercial vinegars produced by traditional fermentation techniques. Totally, 28 metabolites including three organic acids, three phenolic acids, 11 flavonoids, nine lipids and fatty acids, 6-methoxymellein, and tyrosyl-valine, were identified in the ten vinegars. Using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA), vinegar samples were differentiated based on raw materials used in their production. Based on the PC1 (42.10%) and PC2 (9.86%), mulberry fruit vinegar (OV) and citrus vinegar (CV) were classified as rest vinegars. Fruit vinegars were found to be rich in metabolites and antioxidant properties, as compared to grain vinegars. OV had the highest content of the quercetin derivatives and phenolic acids, and showed strongest antioxidant activity. Of the 28 metabolites identified, quercetin-3-O-rhamnoside-7-O-glucoside and quercetin-3-O-glucosyl-rutinoside were determined to be the main contributors to antioxidant activity in vinegars. The current study suggests that metabolite profiling by UHPLC–MS can be used to illuminate compounds associated with antioxidant properties as well as selection for vinegar type with the high content of bioactive metabolite profiles.

超高效液相色谱结合线性阱四极杆-轨道质谱（UHPLC-LTQ-Orbitrap MS）和多变量统计分析，用于代谢产物分析和评估十种传统发酵技术生产的食醋的抗氧化活性。在十个醋中，总共鉴定出28种代谢物，包括三种有机酸，三种酚酸，11种类黄酮，9种脂质和脂肪酸，6-甲氧基水杨蛋白和酪氨酰缬氨酸。使用主成分分析（PCA）和偏最小二乘判别分析（PLS-DA），可根据生产过程中使用的原材料对醋样品进行区分。根据PC1（42.10％）和PC2（9.86％），将桑fruit果醋（OV）和柑橘醋（CV）归类为其余醋。与谷物醋相比，水果醋被发现富含代谢物和抗氧化特性。OV的槲皮素衍生物和酚酸含量最高，并且显示出最强的抗氧化活性。在鉴定出的28种代谢物中，槲皮素-3-O-鼠李糖苷-7-O-葡萄糖苷和槲皮素-3-O-葡萄糖基-芸香糖苷被确定是醋中抗氧化活性的主要贡献者。当前的研究表明，通过UHPLC–MS进行代谢物谱分析可用于阐明与抗氧化剂性质相关的化合物，以及具有高生物活性代谢物含量的醋类型选择。在鉴定出的28种代谢物中，槲皮素-3-O-鼠李糖苷-7-O-葡萄糖苷和槲皮素-3-O-葡萄糖基-芸香糖苷被确定是醋中抗氧化活性的主要贡献者。当前的研究表明，通过UHPLC-MS进行代谢物谱分析可用于阐明与抗氧化特性相关的化合物，以及具有高生物活性代谢物含量的醋类型选择。在鉴定出的28种代谢物中，槲皮素-3-O-鼠李糖苷-7-O-葡萄糖苷和槲皮素-3-O-葡萄糖基-芸香糖苷被确定是醋中抗氧化活性的主要贡献者。当前的研究表明，通过UHPLC-MS进行代谢物谱分析可用于阐明与抗氧化特性相关的化合物，以及具有高生物活性代谢物含量的醋类型选择。