芦荟皮酪氨酸酶抑制剂有效成分的提取与分析  

The Inhibitory Effect on Mushroom Tyrosinase by the Extraction of the Inhibitor from the Outer Husk of Aloe vera

作　　者：邱凌[1] 钟雪[1] 庄江兴[1] 杜娟[1] 陈清西[1] 

机构地区：[1]厦门大学生命科学学院,细胞生物学与肿瘤细胞工程教育部重点实验室,福建厦门361005

出　　处：《厦门大学学报（自然科学版）》2008年第2期227-230,共4页Journal of Xiamen University：Natural Science

基　　金：国家自然科学基金(30570408);福建省重点科技项目(2007N0051)资助

摘　　要：以芦荟的表皮、同化薄壁组织和维管束组织为材料,经组织捣碎匀浆、石油醚萃取、过滤、旋转蒸发浓缩,得到芦荟皮酪氨酸酶抑制剂的提取物.研究该提取物对蘑菇酪氨酸酶的效应,结果表明,芦荟皮质部提取物对蘑菇酪氨酸酶有较强的抑制作用,其IC50值为0.439 mg/mL,抑制机理为可逆混合型.对其中的有效成分芦荟大黄素进行含量测定,结果为0.4%,说明芦荟大黄素在芦荟皮中占有相当的比例.Mushroom Tyrosinase is an enzyme that is very important in the browning of fruit and vegetable. Browning of animal usually is caused by effect of Tyrosinase itself. The outer husk of aloe is separated to get the coarse inhibitor of Mushroom Tyrosinase by pounding to pieces, filtrating,extracting,distilling to concentrate liquid attained. We use this inhibitor to act with Mushroom Tyrosinase. Through this way,we can detect the influence of coarse inhibitor on Mushroom Tyrosinase （the rate of inhibit, the type of inhibit）：the inhibitor＇s concentration leading to 50% activity lost（IC50） of it was determined to be 0. 439 mg/mL. The mechanism of this coarse extraction effecting on enzyme is reversible. The type of this coarse extraction effecting on enzyme is mixed type. The inhibition constant （KI） was determined to be 0. 258 mg/mL. The KIS was determined to be 3. 335 mg/mL. As to the major constitution of coarse inhibitor： Aloe-emodin,we detect the content of this compound is 0.4%. Through its structure, we can conclude that Aloeemodin is the main compound which has strong influence on the activity of Mushroom Tyrosinase.

关 键 词：酪氨酸酶 芦荟 抑制作用 动力学 

分 类 号：Q356.1[生物学—遗传学]