超声波辅助提取槐花总黄酮及其对酪氨酸酶的抑制作用  

Ultrasound-assisted Extraction of Flavanoids from Sophora japonica L. and Its Inhibition on Tyrosinase

作　　者：杜志云[1] 涂增清[1] 张焜[1] 莫容清[1] 潘文龙[2] 汤志恺[1] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]中国广州分析测试中心,广东广州510070

出　　处：《林产化学与工业》2011年第3期39-44,共6页Chemistry and Industry of Forest Products

基　　金：国家自然科学基金资助项目(21042003);广东省科技计划资助项目(2007A020300007-10)

摘　　要：利用超声波辅助从槐花中提取总黄酮,通过单因素和正交试验确定超声波辅助提取槐花中总黄酮的最佳工艺,并测定槐花提取物对蘑菇酪氨酸酶活性的影响。结果表明,最佳提取工艺条件为2.0 g槐花粉,体积分数60%的乙醇40 mL、提取温度80℃、超声波功率300 W、提取时间30 min,总黄酮得率(16.5±0.4)%。槐花提取物对蘑菇酪氨酸酶具有明显的抑制作用,抑制率达到50%时的质量浓度(IC50)为0.03 g/L,熊果苷(IC501.60 g/L)的抑制作用强50倍。动力学行为研究发现,槐花提取物对酪氨酸酶的抑制作用为竞争性抑制类型;比圆二色谱(CD)研究槐花提取物对酪氨酸酶二级结构的影响,发现酪氨酸酶的β-折叠含量增加、β-转角含量降低,这与其竞争性结合模式相吻合。Flavonoids of Sophora japonica L.were extracted with ultrasound-assisted.The optimal technological conditions were determined by single-factor and orthogonal experiment.The inhibition of S.japonica L.extract on mushroom tyrosinase was studied by testing the enzyme activities under the influence of extract.The results showed that the optimum extraction conditions were as follows：S.japonica L.powder 2.0g,volume fraction 60% ethanol 40mL,extraction temperature 80℃,ultrasound power 300W and time 30min.The final flavonoids yield is（16.5±0.4）%.The concentration of S.japonica L.extract was 0.03 g/L,when the inhibition on tyrosinase（IC50） was 50%.It was about fiftienth more than that of arbutin（IC50=1.60g/L）.The kinetics of inhibition on enzyme by S.japonica L.extract was the type of competitive inhibition.

关 键 词：槐花总黄酮 超声波辅助提取 蘑菇酪氨酸酶 抑制作用 

分 类 号：TQ351[化学工程]