目的 通过分析五味子Schisandra chinensis中不同部位化学成分的差异，为五味子不同部位的合理应用提供初步的理论依据。方法 运用超高效液相色谱-四级杆飞行时间质谱（UPLC-Q-TOF/MS）技术对五味子不同部位的化学成分信息进行采集，结合多元统计分析手段对所采集到的相关信息进行处理分析，发现并鉴定五味子不同部位的差异化合物，并对其进行分析。结果 从五味子不同部位的色谱图中共鉴定了29个化合物，其中23个为木脂素类化学成分，经正交偏最小二乘法（OPLS-DA）分析，通过保留时间与质谱信息进行比对，共识别14个特征差异性化合物。结论 五味子中木脂素类化学成分主要集中分布于种子（种仁和种皮）中，为五味子不同部位的合理应用提供一定的理论依据。

Objective To analyze the difference of chemical constituents in the different parts of Schisandrae Fructus (SF) for researching regularities of their distribution and try to provide the basis for reasonable application of different parts of SF. Methods An ultra-high performance liquid chromatography coupled with time of flight mass spectrometry (UPLC-Q-TOF/MS) was carried out to acquire the chemical constituents information in samples with different parts of SF. High precise mass data were processed by multivariate statistical analysis techniques to discover and identify the constituents with significant difference. Results A total of 29 compounds were identified and 23 compounds were lignans. The differences of chemical constituents among the three parts of SF could be obviously observed by the method of OPLS-DA in positive mode. There were 14 chemical ingredients of lignans with significant differences identified by comparison with retention time and mass spectra. Conclusion The chemical constituents of lignans are mainly distributed in the seed and this study provides the basis for clinical reasonable application of different parts of SF.

全军后勤科研计划面上项目（cws14j072）