番茄成熟过程中番茄碱含量的变化及其抑菌作用

Changes of α-tomatine in Tomato Fruits and Its Fungistasis During Ripening

番茄果实粗提液经溶血测定表明 ,番茄青果中含有大量番茄碱 ,其含量随果实成熟变红逐渐降低。番茄碱对青霉、交链孢、灰霉和黑曲霉具有一定抑菌作用 ,但对根霉无抑制作用。番茄碱在中性或偏碱环境中 。

The results of haemolytic assay indicated that green tomato fruit contained much α tomatine whose concentration decreased gradually during ripening. And α tomatine inhibited development of penicillum digitatum,Alternaria sp,Botrytis cinerea and Asperigillus niger,but it did not inhibit development of Rhizopus stolonifer.Moreover, α tomatine’s fungistasis is greater at pH 7 or higher.