Abstract: Nine compounds were isolated from the n-butanol fraction of 95% ethanol extract of the fruit of Alpinia oxyphylla Miq. with a combination of various chromatographic approaches, including MDS resin, silica gel, reverse phase C₁₈ and preparative HPLC. On the basis of spectroscopic data analysis, they were elucidated as(1R, 4R, 10R)-1β, 4α-dihydroxy-11, 12, 13-trinor-5, 6-eudesmen-7-one(1), 1β, 4β-dihydroxy-11, 12, 13-trinor-8, 9-eudesmen-7-one(2), oxyphyllenone A(3), oxyphyllenone B(4), rhamnocitrin(5), staphylionoside D(6), benzyl-1-O-β-D-glucopyranoside(7), 2-O-β-D-glucopyranosyl-(1S)-phenylethylene glycol(8), and(S)-1-phenylethyl-β-D-glucopyranoside(9). Among them, compound 1 is a new sesquiterpene, named as oxyphyllenone C; compounds 8 and 9 are new natural products; compounds 2 and 6 were isolated from the genus Alpinia for the first time, and compound 7 was isolated from A. oxyphylla for the first time.