Taking ‘Heiqi No.1’ and wild Lycium ruthenicum Murr. as research subjects, we determined and analyzed their total phenolics, total anthocyanins. total tannins, individual anthocyanins and individual nonanthocyanin phenolic compounds. The results showed that: (1) the total phenolics, total anthocyanins and total tannins of ‘Heiqi No.1’were 14 250, 390 and 3 330 μg/g higher than those of wild L. ruthenicum. (2) There were 4 individual anthocyanins in ‘Heiqi No.1’ and wild L. ruthenicum, including 1 diglucoside, 2 coffee acylated glucosides, and 1 coumaryl glucoside. The 4 individual anthocyanins of ‘Heiqi No.1’ were all significantly higher than those of wild L. ruthenicum. The content of individual anthocyanins in ‘Heiqi No.1’ was 116.88% (5 672.8 μg/g) higher than that of wild L. ruthenicum. The content of malvidin3O(6caffeoyl)glucoside in ‘Heiqi No.1’ was 14.93 times than that in wild L. ruthenicum. (3) There were 29 individual nonanthocyanin phenolic compounds in ‘Heiqi No.1’ and wild L. ruthenicum, including 7 flavan3ols, 4 hydroxybenzoic acids, and 18 flavonols. And the content of protocatechuic acids was the highest. However, the content of individual nonanthocyanin phenolic compounds in ‘Heiqi No.1’ was 51.42%(2.71 μg/g) lower than that of wild L. ruthenicum.