曲酸与阿魏酸对酪氨酸酶的抑制作用研究  

Evaluation and Applications of Inhibitory Effects of Kojic acid and Ferulic acid on Tyrosinase

作　　者：金一琼[1] 陈周谭[1] 赖富饶[1] Anupam Giri 吴晖[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第4期378-381,共4页Modern Food Science and Technology

基　　金：教育部新世纪优秀人才支持计划项目(NCET-06-0746)

摘　　要：本实验采用Lineweaver-Burk双倒数法探讨了曲酸与阿魏酸对蘑菇酪氨酸酶催化L-DOPA氧化的抑制作用并推测其抑制机理。通过对曲酸与阿魏酸的IC50与抑制常数KI的测定可知,曲酸对酪氨酸酶的抑制作用明显高于阿魏酸。分别采用分光光度法和ImageJ图像分析与处理软件定量地测定曲酸与阿魏酸对虾血淋巴和苹果褐变的抑制作用。曲酸对虾血淋巴褐变的抑制作用优于阿魏酸;对于苹果褐变,阿魏酸的抑制作用则高于曲酸。Lineweaver-Burk Plot was adopted to investigate the inhibitory effects of kojic acid and ferulic acid on the oxidation of L-DOPA catalyzed by mushroom tyrosinase. The potential mechanism of their inhibitory effects was estimated based on the results obtained from Lineweaver-Burk Plot. The IC50 and inhibitory constant （Ki） indicated that the inhibitory effect of kojic acid was considerably higher than that of ferulic acid. In addition, spectrophotography and ImageJ were employed to analyze their preventive effects on browning of shrimp hemolymph and apple slices, respectively. Kojic acid possessed better preventive activity towards browning of shrimp hemlymph; while fendic acid was more effective than kojic acid in terms of sliced apple browning.

关 键 词：曲酸 阿魏酸 酪氨酸酶 抑制作用 褐变 

分 类 号：TS201.25[轻工技术与工程—食品科学]