红酒对酪氨酸酶抑制作用的研究  

Inhibition of red wine on tyrosinase

作　　者：杜志云[1] 汤志凯[1] 莫容清[1] 韦星船[1] 张焜[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006

出　　处：《中国酿造》2010年第1期53-55,共3页China Brewing

基　　金：广东省科技计划项目(2007A020300007-10)

摘　　要：通过研究红酒对酪氨酸酶的抑制作用,发现红酒对该酶具有良好的抑制作用。红酒中的多酚成分是抑制酪氨酸酶的重要活性物质,对酪氨酸酶的半抑制浓度(IC50)为0.14mg/L～0.18mg/L,抑制动力学类型为非竞争型。同时,通过测量红酒面膜原液中多酚含量及对酪氨酸酶的抑制活性,对市售红酒面膜产品的真伪及功效进行了鉴别和评价。Red wine has significant inhibitory effect on tyrosinase, Polyphenolic compounds of red wine are active substances on tyrosinase inhibition and trosinase half-inhibitory concentration （IC50） was 0.1 4---0.1 8 mg / L. Kinetic study indicated that the mechanism of tyrosinase inhibition of red wine was non-competitive type inhibition. Facial mask products contained red wine on market were identified and evaluated by analysis of concerntration ofpolyphenols and tyrosinase inhibitory activity.

关 键 词：红酒 酪氨酸酶 抑制作用 

分 类 号：Q55[生物学—生物化学]