目的研究鹰嘴豆Cicerarietinum的化学成分。方法采用多种色谱技术进行分离精制,通过理化性质和波谱分析进行结构鉴定。结果从鹰嘴豆中共分离得到4个化合物,其结构鉴定为:大豆精醇A(soyasapoginolA,Ⅰ)、β-香树脂醇(Ⅱ)、β-谷甾醇(Ⅲ)和大豆皂苷Bb(soyasaponinBb,Ⅳ)。结论化合物Ⅰ～Ⅳ均为首次从鹰嘴豆中分离得到。 Objective To study the chemical composition of chickpea Ciceraritinum. Methods A variety of chromatographic techniques were used for separation and purification. Structure identification was performed by physicochemical properties and spectral analysis. Results Four compounds were isolated from chickpeas and their structures were identified as: soyasapoginol A (I), β-galactoethanol (II), β-sitosterol (III) and soyasaponin Bb (soyasaponin Bb, IV). Conclusion Compounds I-IV were isolated from chickpeas for the first time.