甜叶悬钩子(Rubus suavissimus S.Lee)叶的主要甜味成分为甜叶悬钩子甙(ru-busoside),干叶含量达5%,甜度为蔗糖的114倍。我们曾研究了甜叶悬钩子果实的成分。不少甜味成分是与化学结构相近的苦味成分混在一起。本文研究甜叶悬钩子叶中的苦味组分,试图从中分离甜味成分,发现新的甜味化合物。经分离获得了一个苦味成分和一个新甜味成分,其含量分别为0.01%,0.006%,按分离的顺序苦味成分暂称 S-9- The main sweet component of Rubus suavissimus S. Lee leaves is ru-busoside, which has a dry leaf content of 5% and a sweetness 114 times that of sucrose. We have studied the composition of the fruit of Raspberry. Many sweet ingredients are mixed with bitter components with similar chemical structures. This article studies the bitter components in the cotyledons of sweet leaves and attempts to isolate sweet components from them and discover new sweet compounds. A bitter component and a new sweet component were isolated and their contents were 0.01% and 0.006%, respectively. The bitter component was temporarily referred to in the order of separation. S-9-