Studies On Extraction, Purification Technology Of Tomatine And Its Activites In Antimicrobial

The paper used the tomatoes which were preponderant resource in xinjiang as raw material to study extraction efficiency of tomatine by solution of acid water and solution of alcohol.We studied the concentration solution,temperature,solid-liquid ,extractive time on extractive ratio of tomatine by One-way and Orthogonal tests. Rusults showed optimal parameters of acid water extraction technology were:concentration was 0.3%HCl, 85% alcohol solution, solid-liquid was 1:10, temperature was 55℃,period was 3h.Through compared both extractive methods ,we found the extraction efficiency of tomatine by solution of alcohol was head and shoulders above that one of the solution of acid water.We adopted the neutral Al2O3 to separate and to purificate the tomatine.The high-performance liquid chromatographic was developed for quantification of tomatine on a column Zorbax-NH2 ( 4.6mmх150mm),and eluted with a mixture of 0.01mol/L Ha2HPO4/acetonitrile (30/70,v/v),The column effluent was monitored at 205nm. Temperature was 35℃,flow rate:1.0ml/min .Through the studies on the effect of ultrasonic on Extractive ratio of tomatine, we resulted that the better time of ultrasonic treatment was 35min in which it had preferable tomatine .In the same time ,we compared the concention of tomatine of tomato in different growth phases and found that the concentration of tomatine in green tomato was higher than the red one.Antimicrobial activity of tomatine were tested against many bacteria in food for time .Results showed :①Tomatine had stronger antimicrobial...