中文摘要：

目的考察五味子醋制前后对由肝脏分泌的胆汁中内源性代谢产物的影响，寻找抗肝损伤潜在的生物标志物，以期探讨五味子醋制增强保肝作用的科学内涵。方法采用基于UPLC-Q／TOF-MS的代谢组学技术，并结合主成分分析（PCA）和正交校正的偏最小二乘判别分析（OPLS—DA）等方法筛选、鉴定肝损伤相关的生物标志物。结果对照组、模型组、生五味子及醋五味子组胆汁代谢物谱得到明显分离，发现并鉴定了5-膦酰-L-赖氨酸、13-羟酸、tracylglycerol（64：2）、3b．17a-dihydroxy-5a-androstane、12-酮基脱氧胆酸、乙酰左旋肉碱、磷脂酰甘油酯、溶血磷脂酰胆碱8个与肝损伤相关的潜在生物标志物。结论大鼠给予生、醋五味子后可使上述生物标志物代谢水平向正常状态转归，且醋五味子的调节作用强于生五味子，表明五味子经醋制增强抗肝损伤的作用机制可能与调节这些代谢途径相关。

英文摘要：

Objective To look for anti-liver injury potential biomarkers and explore the scientific connotation of vinegar-processed Schisandra chinensis enhancing hepatoprotective effect by investigating the endogenous metabolites difference in bile before and atter S. chinensis was processed with vinegar. Methods The metabolic skills were adopted based on UPLC-Q/TOF-MS, PCA, and OPLS-DA for screening and identification of biomarkers related to liver injury. Results Bile metabolite profile in control group, model group, raw S. chinensis （RSC） group and vinegar-processed S. chinensis （VPSC） were separated obviously, eight potential biomarkers associated with liver injury were identified, including LysoPC （20：4）, PG （18：0/18：1）, 12-ketodeoxycholic acid, TG （64：2）, etc. Conclusion After giving raw and vinegar-processed S. chinensis, the levels of above markers can be adjusted to the normal state, and the regulating function of VPSC is stronger than that of the raw one. VPSC might have the anti-liver injury effect on all these metabolic pathways.