[目的]对贵州产香茶菜化学成分进行研究。[方法]用甲醇提取香茶菜,反复运用各种层析技术分离其甲醇提取物,结合IR、UV、NMR、MS等波谱数据解析鉴定所得化合物的结构。[结果]从贵州产香茶菜中分离得到3种无色结晶化合物。[结论]贵州产香茶菜中分离的3种化合物分别鉴定为熊果酸、β-谷甾醇、齐墩果酸。 [Objective] The research aimed to study the chemical constituents of Xiangcai produced in Guizhou. [Method] The aromatic tea was extracted with methanol and the methanol extract was repeatedly separated by various chromatographic techniques. The structures of the obtained compounds were identified by IR, UV, NMR and MS spectral data. [Results] Three kinds of colorless crystalline compounds were isolated from the Guizhou tea vegetables. [Conclusion] The three compounds isolated from Guizhou Xiangcai were identified as ursolic acid, β-sitosterol and oleanolic acid, respectively.