目的:研究黑果枸杞Lycium ruthenicum Murr.果实的化学成分。方法:采用大孔树脂层析、Sephadex LH-20和高效液相色谱法对其化学成分进行分离纯化,通过理化性质和波谱数据分析鉴定化合物结构。结果:从黑果枸杞果实中分离得到9个化合物,分别为:N-mono-cinnamoyl-putrescine(1)、petunidin-3-trans-p-coumaroylrutinoside-5-glucoside(2),4-(p-cumaroyl)-methyl-L-rhamnoside(3)、p-香豆酸(4)、阿魏酸(5)、芦丁(6)、槲皮素(7)、原儿茶酸(8)、锦葵花素(9)。结论:化合物1～9均为首次从该植物中分离得到。 Objective: To study the chemical constituents of Lycium ruthenicum Murr. Methods: The chemical constituents were isolated and purified by macroporous resin chromatography, Sephadex LH-20 and high performance liquid chromatography (HPLC). The structures of the compounds were identified by physico-chemical properties and spectral data analysis. Results: Nine compounds were isolated from black fruit of Lycium barbarum and were identified as N-mono-cinnamoyl-putrescine (1), petunidin-3-trans-p-coumaroylrutinoside-5-glucoside (3), p-coumaric acid (4), ferulic acid (5), rutin (6), quercetin (7), protocatechuic acid Sunflower (9). Conclusion: Compounds 1 ~ 9 were isolated from this plant for the first time.