紫娟茶提取物对酪氨酸酶活性的抑制作用  

Inhibitory effect of extract from Zijuan tea on tyrosinase activity

作　　者：沈晓佳[1] 赵黎明[1] 周家春[1] 焦雪[1] 夏泉鸣[1] 蒋丽华[1,2] 

机构地区：[1]华东理工大学发酵工业分离提取技术研发中心,上海200237 [2]华东理工大学生物反应器工程国家重点实验室,上海200237

出　　处：《食品工业科技》2012年第24期75-80,共6页Science and Technology of Food Industry

基　　金：华东理工大学生物反应器工程国家重点实验室专项经费(2060204);华东理工大学基本科研业务费专项基金资助(WF0914026)

摘　　要：首先对从蘑菇中提取的酪氨酸酶的反应条件进行了探讨。采用单因素和正交实验确定了酪氨酸酶单酚酶和二酚酶活性的最适反应条件。结果显示单酚酶最适反应条件为:底物L-酪氨酸为10.0mmol/L,酪氨酸酶为0.30g/mL,反应时间为15min,反应温度为30℃;二酚酶最适反应条件为:底物邻苯二酚为7.5mmol/L,酪氨酸酶为0.035g/mL,反应时间为15min,反应温度为15℃。然后对紫娟茶的3种提取物的酪氨酸酶活性的抑制作用进行了探讨。结果表明,3种提取物对酪氨酸酶单酚酶和二酚酶活性均有较好的抑制作用,特别是含有花青素和茶多酚混合物的提取物I的抑制作用最强;3种提取物对单酚酶和二酚酶的半抑制浓度IC50分别为6.85×10-4、8.21×10-4、16.29×10-4g/mL和6.37×10-4、7.62×10-4、13.53×10-4g/mL。The reaction condition of tyrosinase extracted from mushroom were discussed firstly. Single factor analysis and orthogonal experiment were adopted to obtain the optimal condition for the monophenolase and diophenolase activity of tyosinase. The result showed that the optimal conditions were as follows：L-tryosine 10.0mmol/L,tryosinase 0.30g/mL,reaction time 15min,reaction temperature 30~C and catechol 7.5mmol/L, tryosinase 0.035g/mL,reaction time 15min,reaction temperature 15℃. And the three extracts from Zijuan tea were used to research the inhibitory effect on the tyosinase activity. The result indicated that the three extracts from Zijuan tea had strong inhibitory effect on the monophenolase and diophenolase activity of tyosinase. Especially,the extract had the strongest inhibitory effect which contain anthocyanins and tea polyphenols. The half inhibiting concentration IC50 for both of the monophenolase and diophenolase were 6.85×10^-4,8.21×10^-4, 16.29×10^-4g/m L and 6.37×10^-4,7.62×10^-4, 13.53×10^-4g/m L, respectively.

关 键 词：紫娟茶 提取物 酪氨酸酶 抑制作用 

分 类 号：TS202.3[轻工技术与工程—食品科学]