Objective To research the chemical constituents from the fruits of Lycium barbarum. Methods Separation and purification were performed using silica gel, D-101 macroporous resin, MCI, Sephadex LH-20, and semi-preparative HPLC. The structures of the compounds were identified based on spectroscopic data and physicochemical properties. The α-glucosidase inhibitory activity of the selected compounds was evaluated using 4-nitrophenol-α-D-glucopyranoside (PNPG) assay. Results A total of 15 compounds were isolated from the fruits of L. barbarum, which were identified as methyl (2R)-[2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl]-4-methylpentanoate (1), 5-epi-acortatarin A (2), 5-(methoxymethyl)-1H-pyrrole-2-carbaldehyde (3), 4-[2-formyl-5-(methoxymethyl)-1H-pyrrol-1-yl]butanoic acid (4), (2R)-[2-formyl-5-(methoxymethyl)-1H-pyrrol-1-yl]-3-(4-hydroxyphenyl) propanoate (5), 4-[formyl-5-(methoxymethyl)-1H-pyrrol-1-yl]butanoate (6), 3-[2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl] pentanedioic acid (7), N-trans-feruloyl-3'-O-methyldopamine (8), N-trans-feruloyl-3',4'-dihydroxyphenylethylamine (9), N-cis-p-coumaroyl tyramine (10), N-cis-feruloyl tyramine (11), bungeanoline E (12), N-malonyl-tryptophan (13), 3-hydroxy-4-ethyl ketone pyridine (14), cartorimine (15). Conclusion Compound 1 is a new pyrrole alkaloid, named lycipyrrole A. Compound 2 is a new natural product. Compounds 4, 7 and 12—15 were isolated from L. barbarum for the first time, while compounds 12, 13 and 15 were isolated from this genus for the first time. Notably, compound 9 exhibited significant inhibitory activity against α-glucosidase.

Solanaceae  /  Lycium barbarum L.  /  alkaloids  /  α-glucosidase inhibitory activity  /  lycipyrrole A  /  5-epi-acortatarin A  /  3-hydroxy-4-ethyl ketone pyridine