In order to explore the effect of wine processing on the chemical components of Ligustri Lucidi Fructus,UPLC-Orbitrap-MS technology combined with multivariate statistical analysis was used to study the differential chemical components of raw Ligustri Lucidi Fructus(RLLF) and wine-processed Ligustri Lucidi Fructus(WLLF).The molecular network technology,principal component analysis (PCA) model and orthogonal partial least squares-discriminant analysis (OPLS-DA) model were used to select the main chemical components that showed differences before and after the wine processing of Ligustri Lucidi Fructus.A total of 42 compounds were identified,and the results showed that there were obvious distinction between RLLF and WLLF.Twenty-two chemical components showing differences before and after wine processing were selected out by OPLS-DA with VIP>1 before and after wine processing.In this study,a new data processing strategy was established to systematically identify the chemical components of RLLF and WLLF,and to select the different components before and after wine processing of RLLF,which provided a solid foundation for further study on the material basis and principle of enhancing the efficiency of wine processing of RLLF.