吡啶基姜黄素类似物对酪氨酸酶的抑制活性  

Tyrosinase inhibitory activity of pyridyl asymmetrical curcumin analogs

作　　者：韦星船[1] 叶海碧[1] 霍梦月[1] 谢桂雄[1] 陈丽佳[1] 卢东冬[1] 段彦飞[1] 

机构地区：[1]广州大学化学化工学院,广州510006

出　　处：《食品科技》2013年第5期266-269,共4页Food Science and Technology

基　　金：广东省科技计划项目(2011B050400028);广州市科技计划项目(12C32011623);广州大学"挑战杯"大学生课外学术科技作品项目

摘　　要：酪氨酸酶抑制剂被广泛用于果蔬保鲜和食品添加剂中。通过4-乙酰基吡啶分别与不同的芳香醛在碱性条件下催化缩合,合成了5个含吡啶基的不对称姜黄素类似物,并研究了其对酪氨酸酶的抑制活性。结果表明,含吡啶基的姜黄素类似物对酪氨酸酶具有较强的抑制作用,半抑制浓度(IC50)均低于常用的食品添加剂曲酸(IC50值为28.59μmol/L)。Tyrosinase inhibitors are widely used in fruit and vegetable preservation and food additives. Five pyridyl asymmetrical curcumin analogues were synthesized by alkaline catalytic condensation of 4-acetyl pyridine with appropriate aromatic aldehyde respectively. Their tyrosinase inhibition activity was evaluated, and the results indicated that curcumin analogues containing pyridyl exhibit very strong inhibitory effects on tyrosinase with IC50 lower than Kojic Acide （IC50=28.59μmol/L） which widely used as food additives.

关 键 词：食品添加剂 吡啶基不对称姜黄素类似物 姜黄素 酪氨酸酶的抑制活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]