[Study on the chemical constituents in the fruit of Harrisonia perforata].

Objective: To study the chemical constituents in the fruit of Harrisonia perforata.
Methods: The chemical constituents were isolated and purified by means of chromatographic techniques and their structures were elucidated by analysis of spectroscopic data and physicochemical properties.
Results: Eight compounds were isolated and identified as caryolane-1,9beta-diol (1), gallic acid (2), 4-O-ethylgallic acid (3), syringic acid ethyl ester (4), protocatechuic acid (5), stigmasterol (6), beta-daucoster (7), beta-sitosterol (8).
Conclusion: Compounds 1, 3 - 5 and 7 are isolated from this plant for the first time. Compounds 1, 3 and 4 are isolated from this genus for the first time.