Abstract: To study the lignan components of different processed products of Schisandra chinensis fruits, the study was conducted with electrospray ionization mass spectrometry (ESI-MS) and high performance liquid chromatography (HPLC). There was no new lignan components detected from the products obtained with different processed methods, the difference was in the content of lignan components. The method is accurate and effective, which can be used to evaluate the quality of different processed products of Schisandra chinensis fruits.