Abstract: Objective: To analyze the differential metabolites of Qu Chenpi, and to provide the scientific basis for the aging mechanism, development, and utilization of Qu Chenpi. Methods: UPLC-MS/MS widely-targeted metabolomics technology was used to detect and analyze the chemical constituents of four kinds of Qu Chenpi aged one year, three years, five years and seven years. PCA and OPLS-DA statistical analysis methods were used to identify differential metabolites. Results: A total of 2019 compounds were identified. Main components were phenolic acids, flavonoids, terpenoids, and alkaloids. According to the VIP value greater than 1 and the P-value less than 0.05, 280 differential metabolites were screened. KEGG enrichment analysis revealed a total of 23 metabolic pathways associated with these significant differential metabolites. Notably, the significant differential metabolites were predominantly enriched in pathways related to Monoterpenoid biosynthesis, Tryptophan metabolism, Flavone and flavonol biosynthesis, Anthocyanin biosynthesis, and Tropane piperidine and pyridine alkaloid among others. The results of the analysis on the physiological effects of HMIDB showed the 13 flavor substances of phenethyl alcohol, 5-hydroxymethylfurfural, M-cresol, naringenin, 3-methylbenzaldehyde, dihydroactinidiolide, vanillin were the main material basis of Qu Chenpi change in the odor and taste. Conclusion: Widely-targeted metabolomics technology can be used to identify and analyze the chemical components of Qu Chenpi with high efficiency. It has established important technical foundation for researching the aging mechanism, development and utilization of Qu Chenpi.