RESUMO
Objective: To study the chemical constituents in the fruits of Physalis alkekengi var francheti. Methods: The piperazine constituents were isolated and purified with repeated silica gel column chromatography and RP-preparative HPLC. Their structures were determined by NMR spectroscopy. Results: Thirteen compounds were isolated and elucidated as (3S, 6R)-3-isopropyl-6-(2- methyl propyl)-2, 5-piperazine diketone (1), (3S, 6S)-3-isobutyl-6-isopropyl-2, 5-piperazine diketone (2), (3S, 6S)-3, 6-two(2-methyl propyl)-2, 5-piperazine diketone (3), (3S, 6S)-3, 6-di-isopropyl-2, 5-piperazine di-ketone (4), (3S, 6R)-3-(2-methyl propyl)-6-benzyl- 2, 5-piperazine diketone (5), (3S, 6S)-3-isobutyl-6-benzyl-2, 5-piperazine diketone (6), (3S, 6S)-3-isopropyl-6-(p-hydroxy benzyl)-2, 5-piperazine diketone (7), (3S, 6R)-3-isopropyl-6-(p-hydroxy benzyl)-2, 5-piperazine diketone (8), (3S, 6R)-3-(2-methyl propyl)-6- (p-hydroxy benzyl)-2, 5-piperazine diketone 9), (3S, 6S)-3-isobutyl-6-(p-hydroxy benzyl)-2, 5-piperazine diketone (10), (3S, 6S)-3- isopropyl-6-benzyl-2, 5-piperazine diketone (11), (3S, 6R)-3-isobutyl-6-(2-methyl propyl)-2, 5-piperazine diketone (12), and (3S, 6S)-3-benzyl-6-(p-hydroxy benzyl)-2, 5-piperazine diketone (13). Conclusion: Compounds 1-13 are firstly obtained from this plant.