Abstract: Twenty two compounds were isolated from the fruits of Lycium ruthenicum Murr. Their structures were identified as 4-p-cumaroyl-α-L-rhamnosyl-(1→6)-β-D-glucose(1),4-p-cumaroyl-α-L-rhamnosyl-(1→6)-α-D-glucose (2),isosalipurposide (3),ethyl caffeate (4),trans-ferulic acid (5),quercetin 3-O-β-D-rutinoside (6),kaempferol-3-O-rutinoside (7),isorhamnetin 3-rutinoside (8),kaempferol 3-rutinoside-4′-glucoside (9),naringenin 7-O-β--D-glucopyranoside (10),ampelopsin 4′-O-β--D-glucopyranoside (11),helichrysin A (12),naringenin (13),quercetin (14),scopoletin (15),evofolin B (16),(+)-isolariciresinol (17),methyl-2,4-dihydroxy-5-methoxybenzoate (18),3-O-methylgallic acid (19),4-acetyl-2,6-dimethoxyphenol (20),acetovanillone (21) and methyl benzoate (22),respectively,by spectroscopic methods.Compound 1 is a new substance.In addition,compounds 2,3,9,11,12,and 16-19 were isolated from the genus Lycium for the first time.

Key words: Lycium ruthenicum, Solanaceae, flavonoids, flavonoidal glycosides