Abstract: Nine flavonoid glycosides were isolated from water extract of the fruits of Lycium ruthenicum Murr. by using various chromatographic methods, including D-101 macroporous adsorption resin, silica gel, ODS, Sephadex LH-20 and semi-preparative HPLC. The structures of the isolated compounds were identified as laricetrin-3-O-β-D-glucopyranoside-7-O-4′′′′-O-(E)-p-coumaroyl-α-L-rhamnopyranosyl-(1′′′′→6′′′)-β-D-glucopyranoside (1), (2S)-naringenin-5-O-α-L-rhamnopyranosyl(1′′′→6′′)-β-D-glucopyranoside (2), kaempferol-3-O-robinobioside (3), quercetin-3-O-rutinose (4), isorhamnetin-3-rutinoside (5), kaempferol-3-β-D-glucopyranosyl(1→4)-α-L-rhamnopyranoside (6), prunin (7), (2S)-helichrysin A (8), 2′-O-β-D-glucopyranoside (9) by spectroscopy methods (1D NMR, 2D NMR, MS, etc.). Compounds 1 and 2 were new flavonoid glycosides, named lyciuflavonoid A and lyciuflavonoid B. Compounds 6 and 9 were isolated from L. ruthenicum for the first time. Compound 9 has an inhibitory effect on α-glucosidase with an IC₅₀ of (76.14 ± 4.64) μmol·L^-1.