Objective Tamarix ramosissima is the host plant of Cistanche tubulosa. The chemical cons-tituents of T. ramosissima were studied in order to improve the development of culture base of C. tubulosa and look for the base for exploitation of T. ramossisma. Methods Various chromatographic techniques were employed for the isolation and purification of the constituents including silica gel, Sephadex LH-20, and preparative HPLC. The structures of compounds were elucidated by chemical and spectral analyses (IR, UV, NMR, and MS). Results Twelve compounds have been isolated from the tender wattle of T. ramosissima, their structures were elucidated as aleuritolic acid (D-friedoolean-14-en-3-ol-28-oic acid, Ⅰ), aleuritolonic acid (D-friedoolean-14-en-3-one-28-oic acid, Ⅱ), rhamnocitrin (Ⅲ), ellagic acid-3, 3′-dimethyl ether (Ⅳ), rhamnetin (Ⅴ), kaemferol (Ⅵ), isoferulic acid (Ⅶ), aromadendrin (Ⅷ), (2?,3?)-dihydrorhamnetin (Ⅸ), quercetin (Ⅹ), 7, 4′-dimethoxykaemferol (Ⅺ), 3-methoxykaemferol (ⅩⅡ). Conclusion Among these compounds, Ⅰ, Ⅱ, Ⅳ, Ⅴ, Ⅷ, Ⅸ, and ⅩⅡ are isolated from the plants of Tamarix L. for the first time.

Object To study the chemical constituents of the root of traditional Chinese medicine "Yuanzhi" (Polygala tenuifolia Willd ) Methods Seperation and purification were performed on silica gel, Sephadex LH 20 and ODS CC Their structures were established on the basis of physicochemical and spectral analysis Results Five compounds were isolated and identified as tenuifoliside B (Ⅰ), methyl 3, 4, 5 trimethoxycinnamate (Ⅱ), polygalaxanthone Ⅲ (Ⅲ), 7 O methylmangiferin (Ⅳ) and lancerin (Ⅴ), respectively Conclusion Compounds Ⅱ and Ⅳ were isolated from the plant of Polygala L for the first time and compound V was isolated from P tenuifolia for the first time

Through studies of xanthones from Polygla tenuifolia, one of the main medicinal plants of Polygala , the structural characteristics and spectroscopic rules (including IR, UV, 1H NMR and 13 C NMR data)of xanthones from Polygala were summarized, combined with the reference reports of this type of compounds from the other plants of Polygala. It is helpful to the structure elucidation of xanthones.

Objective: To study the chemical structure of polysaccharide CDP 4 isolated from Cistanche deserticola Y.C.Ma. Methods: The chemical properties of CDP 4 were determined by using chemical method and spectrocospic method. Results: CDP 4 was composed of glucosyl group, with the ratio 1,4 linkage glc p ∶1,6 linkage glc p =3∶1,and its mean molecular weight 1.4 ?10 4. By means of methlylation analysis, complete acid hydrolysis analysis, NMR spectrum, the linkages and sequence information of CDP 4 were obtained. Conclusion: CDP 4 is a new linear glucan.

Four compounds were isolated from the ethanolic extract of the bark of Alseodaphnehainanensis Merr. , The structures were identified as: a neolignan eusiderin A [(7R, 8R)-3,4,5,3′-tetram-ethox-△8’，9’-8-o-4’，7-o-5’lignan]（I）two benzylisoquinoline alkaloids (6,7-dimethoxyisoquinolinyl)-(4′-methoxyphenyl) methanone(Ⅱ), and( 6, 7-methylenedioxyisoquinolinyl )-( 4′-methoxyphenyl ) methanone (Ⅲ), and 4-hydroxy-3-methoxy benzoic acid ( Ⅳ ) on the basis of HR-SIMS，1HNMR，13CNMRand 2D-NMR spectroscopic analysis. CompoundsⅠ～Ⅲ were obtained from the Alseodaphne genus forthe first time.

Object To study the isomers of amygdalin in BUYANG HUANWU TANG and its production Methods Amygdalin was isolated from both peach seeds and BUYANG HUANWU TANG by using various column chromatography Their structures were identified by the various spectral data Results Amygdalin had been isolated from n BuOH fraction of aqueous extract of BUYANG HUANWU TANG and found to be a pair of D , L epimers and their ration was 1∶1 It was also found that the structures and the ration of D , L epimers of amygdalin in decoction of single peach seed were similar to that in BUYANG HUANWU TANG. The peach seed only gave D amygdalin when it was extracted in 95% EtOH at reflux temperature, and D amygdalin cannot be isomerized when it was treated in water at 100 ℃ Conclusion Isomerization of D amygdalin results from interaction between it and other compounds of peach seed in water at high temperature, and has no evident relation to other constituents in BUYANG HUANWU TANG L amygdalin is a new compound generated due to decoction of peach seed