To study the influence of smoking technology on the belly and back characteristics of sturgeon， hydrophilic interaction chromatography and mass spectrometry （HILIC-MS） was used to analyze the phospholipid composition of sturgeon meat， and principal component analysis （PCA） was used to study the difference of phospholipid composition. It was found that smoked sturgeon meat had a higher hardness， cohesiveness， springiness， gumminess and chewiness， but could cause the content of polyunsaturated fatty acid decreased. 20 kinds of PC molecules， 24 kinds of PE molecules and 12 kinds of PS molecules were detected in the sturgeon meat by lipidomics analysis. Through principal component analysis， it was found that phospholipids could be used as markers to distinguish the belly and back of sturgeon. After smoking， the difference in the composition of phospholipids in the back and abdomen of sturgeon meat decreased. The hot smoking technology is not suitable for the belly of sturgeon due to the high content of unsaturated fatty acids and liquid fumigation and other cold fumigation techniques should be considered for instead.