The Folin-Ciocalteu and reversed phase high performance liquid chromatography(RP-HPLC) were employed to determine the total phenolics and mono-phenols in apple vinegar,persimmon vinegar and kiwifruit vinegar.The results showed that the kiwifruit vinegar contained the highest total phenolics(754.50mgGAE/L),followed by persimmon vinegar(343.67GAEmg/L),and the apple vinegar was relatively low(274.08mgGAE/L).Eight kinds of mono-phenols in apple vinegar and nine kinds of mono-phenols in persimmon vinegar and kiwifruit vinegar would be quantified with this method.Chlorogenic acid(6.56mg/L),Caffeic acid(3.03 mg/L) and Phloridzin(1.76mg/L) as the characteristic components of apple vinegar had accounted for 86.7% of the total mono-phenols contents.The total amount of Chlorogenic acid and Phloridzin was more than 27 times as much as Gallic acid in apple vinegar.Gallic acid respectively reached 22.92mg/L and 9.67mg/L in persimmon vinegar and kiwifruit vinegar,which was the highest component of the total mono-phenols in these two fruit vinegar.At the same time,(+/-)-Catechin hydrate was only quantified in persimmon vinegar and kiwifruit vinegar.