27味中药醇提物对酪氨酸酶体外活性的影响  

In vitro Tyrosinase Inhibitory Effect of 27 Traditional Chinese Medicinal Herbs Extracted with Ethanol

作　　者：徐鹏[1] 钱竹[1] 章克昌[1] 王玉红[1] 

机构地区：[1]江南大学生物资源与转化研究室工业生物技术教育部重点实验室,无锡214036

出　　处：《天然产物研究与开发》2006年第6期986-988,共3页Natural Product Research and Development

摘　　要：以儿茶酚为底物,体外分光光度法研究了22个科的27味中药醇提物对酪氨酸酶的抑制活性。结果表明,在各种中药的50%乙醇(v/v)提取液中,生药质量浓度达到2 mg/mL时,红花(Carthamus tinctoriusL.)、杨梅叶(Myrica rubraS.)、黄芩(Scutellaria baicalensisG.)和绿茶(Camellia sinensisL.)相对L-抗坏血酸(维生素C)的酪氨酸酶抑制率分别达到128.62%、83.64%、79.65%和66.48%,它们在美白化妆品领域有潜在的应用价值。In vitro tyrosinase inhibitory activity of 27 traditional Chinese medicinal herbs belonging to 22 families was spec- trophotometfically investigated using catechol as substrate. Result shows that the relative tyrsinase inhibitory rates of 50%（v/v） ethanol extracts of Carthamus tinctorius L. , Myrica rubra S. , Scutellaria baicalensisi G. and Camellia sinensis L. to L- ascorbic acid are respectiyely up to 128.62 %, 83.64%, 79.65 % and 66.48 % at a raw concentration of 2 mg/mL, suggesting that they have potent value as skin-whitening agents.

关 键 词：酪氨酸酶活性 红花 杨梅叶 黄芩 绿茶 

分 类 号：R282.71[医药卫生—中药学]