番茄果实经中性盐溶液提取,硫酸铵沉淀,甲壳素柱亲和层析和CM-纤维素离子交换层析,得纯番茄凝集素;对其化学组成及细胞凝集作用进行了实验研究。 The tomato fruit was extracted by neutral salt solution, ammonium sulfate precipitation, chitin affinity chromatography and CM-cellulose ion exchange chromatography to obtain pure tomato lectin; its chemical composition and cell agglutination were studied experimentally.