Abstract: In this study, barley bran was employed for brewing solid-fermented vinegar instead of wheat bran,then the contents of total acids, reducing sugars, total polyphenols, total flavonoids and scavenging abilities on DPPH, ABTS, hydroxyl free radicals of experimental group（barley bran vinegar） and control group（wheat bran vinegar） were further analyzed, as well as their volatile flavors, free amino acids and organic acid compositions and other indicators. Results showed that, the experimental and control groups presented approximative contents of total acids and reducing sugars, while the experimental group displayed higher contents of total polyphenols and total flavonoids significantly than those of control group. Besides, the free radicals scavenging abilities of experimental group were stronger than that of control group, and the types of volatile flavors, contents of essential amino acids and non-volatile acids including lactic acid, citric acid and succinic acid in experimental group were also increased compared with control group. Therefore, barley bran could be used instead of wheat bran to brew vinegar with good tastes, novel flavors and good antioxidant effects.