目的：阐明大黄栀子果实的化学成分。方法：柱层析法对其水溶性成分进行分离，波谱解析及化学分析鉴定结构。结果：分得１０个化合物，鉴定了其中７个化合物，分别为Ｄ甘露醇，β谷甾醇，去乙酰车叶草甙酸甲酯，栀子酸，栀子甙，鸡矢藤次甙甲酯和双分子奎尼内酯。结论：均系首次从该植物中获得。 Objective: To clarify the chemical constituents of Rhubarb’s fruit. METHODS: Column chromatography was used to separate the water-soluble components, and spectral analysis and chemical analysis were used to identify the structures. Results: 10 compounds were identified and 7 of them were identified. They were Dmannitol, βsitosterol, deacetylase carrageenic acid methyl ester, caprylic acid, scorpion saponin, and saponin. Ester and bimolecular quinolactone. Conclusion: All lines were first obtained from this plant.