目的 研究中华枸杞Lycium chinense果实的化学成分。方法 采用硅胶、D101大孔吸附树脂、ODS等柱色谱以及半制备液相色谱等现代分离技术进行分离纯化，根据化合物的波谱数据和理化性质进行结构鉴定，并对部分化合物进行α-葡萄糖苷酶抑制活性筛选。结果 从中华枸杞醋酸乙酯部位分离得到11个化合物，分别鉴定为7-O-(6-O-3-羟基异丁酰基-β-D-吡喃葡萄糖基)-6-甲氧基香豆素（1）、东莨菪苷（2）、东莨菪素（3）、反式对香豆酰基-β-D-葡萄糖苷（4）、cassoside I（5）、对羟基苯乙酮-4-O-β-D-吡喃葡萄糖苷（6）、苯甲醇吡喃葡萄糖苷（7）、苯乙基-β-D-吡喃葡萄糖苷（8）、柚皮素-7-O-β-D-葡萄糖苷（9）、5-O-对香豆酰奎尼酸甲酯（10）、绿原酸甲酯（11）。结论 化合物1为1个新的香豆素葡萄糖苷，命名为枸杞苷E。化合物10和11为首次从该属植物中分离得到。化合物4～11为首次从该植物中分离得到。化合物11对α-葡萄糖苷酶具有弱的抑制作用。

Objective To isolate and identify the chemical constituents from the fruits of Lycium chinense. Methods The compounds were isolated and purified by column chromatography of silica gel, D101 macroporous resin, ODS, and semi-preparative HPLC, their structures were identified by spectroscopic data and physiochemical properties. The α-glucosidase inhibitory activity of compounds was screened by PNPG assay. Results Eleven compounds were isolated from the ethyl acetate part of the fruits of L. chinense, which were elucidated as 7-O-(6-O-3-hydroxyisobutyroyl-β-D-glucopyranosyl)-6-methoxycoumarin (1), scopolin (2), scopoletin (3), trans-p-coumaroyl β-D-glucoside (4), cassoside I (5), 4-hydroxyacetophenone-4-O-β-D-glucopyranoside (6), benzyl alcohol glucopyranoside (7), phenethyl-β-D-glucopyranoside (8), naringenin-7-O-β-D-glucoside (9), methyl 5-O-p-coumaroylquinic acid (10), methyl chlorogenate (11). Conclusion Compound 1 was a new coumarin glucoside, named lyciumoside E. Compounds 10 and 11 were isolated from Lycium genus for the first time. Compounds 4—11 were isolated from L. chinense for the first time. Compound 11 displayed weak inhibitory activity on α-glucosidase.

国家自然科学基金资助项目（22177027）；河南省高校科技创新团队支持计划资助（24IRTSTHN039）；河南省科技研发计划联合基金（优势学科培育类）项目（232301420067）