Chemical constituents from fruits of lycium ruthenicum Murr / 中国药学杂志

ABSTRACT

OBJECTIVE: To study the chemical constituents from the fruits of Lycium ruthenicum Murr. METHODS: The compounds were isolated by various chromatographic methods including macroporous adsorption resin, silica gel, ODS, Sephadex LH-20 column chromatography, and preparative HPLC, and their structures were elucidated on the basis of spectroscopic data and physicochemical methods. RESULTS: Eleven compounds were isolated from the 65% ethanol extract of the fruits of Lycium ruthenicun Murr., and their structures were identified as p-hydroxyphenethyl trans-ferulate(1), kaempferol 3-O-β-D-glucopyranoside(2), quercetin 3-O-β-D-glucopyranoside(3), syringin(4), quercetin(5), ethyl caffeate(6), p-coumaric acid(7), ferulic acid(8), 2, 6-bis (1-phenylethyl) phenol(9), dotriacontane(10), and daucosterol(11). CONCLUSION: Compounds 1-4, 6, 9, and 10 are for the first time isolated from Lycium ruthenicum Murr. Compounds 1-8 show moderate protective effects on OGD-induced PC12 cell lines.