Phytochemical investigation of the fruit of Lycium barbarum L. has yielded nine alkaloids including one new compound, lycibarbarspermidine T together with eight known compounds. The structures were unambiguously determined by spectroscopic analyses and chemical methods. The chemophenetic significance of all these compounds was summarized. Among the known compounds, compounds 6 and 9 are reported from L. barbarum for the first time, whereas compounds 2–5 have previously been only found in this plant. The anti-inflammatory effects of all compounds were evaluated by measuring the NO production in RAW 264.7 cells stimulated by lipopolysaccharide (LPS). The results showed that compounds 1–3 and compounds 5–9 could inhibit the NO release of RAW 264.7 cells stimulated by LPS at 30 μM.

枸杞果实的植物化学研究产生了九种生物碱，包括一种新化合物，lycibarspermidine T 和八种已知化合物。通过光谱分析和化学方法明确确定了结构。总结了所有这些化合物的化学表观意义。在已知的化合物，化合物6和9从报道枸杞首次，而化合物2 - 5先前已经在该植物被只发现。通过测量脂多糖 (LPS) 刺激的 RAW 264.7 细胞中 NO 的产生来评估所有化合物的抗炎作用。结果表明化合物1 - 3和化合物5 - 9能抑制RAW的NO释放264.7细胞在30μMLPS刺激。