ABSTRACT
Objective: To study the chemical constituents from the fruits of Ficus carica. Methods: The chemical constituents of F. carica were separated and purified by silica gel, ODS, Sephadex LH-20 gel column chromatographies, and preparative HPLC. Their structures were identified by physicochemical properties, spectroscopic analysis, as well as comparisons with the data reported in literature. Results: A total of 16 compounds were isolated from the 90% ethanol extract of the fruits of F. carica, which were identified as wighteone (1), gancaonin G (2), 4’-hydroxy-5,7-dimethoxy-6-(3-methyl-2-butenyl)-isoflavone (3), alpinumisoflavone (4), indicanine C (5), cajanin (6), medicarpin (7), maackiain (8), 4-hydroxy-3-methoxy-8,9-methylenedioxy pterocarpan (9), 3-hydroxy-8,9-dimethoxypterocarpan (10), pinoresinol (11), medioresinol (12), syringaresinol (13), 8-hydroxy pinoresinol (14), 3-hydroxy-1-(4-hydroxy-3-methoxy-phenyl)-1-propanone (15), and 4-hydroxy-3-methoxyphenthyl alcohol (16). Conclusion: All compounds are isolated from F. carica for the first time.