2-茚酮基姜黄素类似物对酪氨酸酶的抑制作用  

Synthesis and Tyrosinase Inhibitory Activity of 2-Indanone-baed Curcumin Analogs

作　　者：韦星船[1] 缪绸雨 段彦飞[1] 陈永洲[1] 黄晓罗[1] 张晓琳[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《食品科学》2013年第15期66-68,共3页Food Science

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(1107812005)

摘　　要：酪氨酸酶抑制剂可作为食品添加剂用作果蔬保鲜和防腐,芳香醛在适宜的条件下与2-茚酮进行缩合反应,合成5种含2-茚酮基的对称姜黄素类似物(A1～A5)。利用紫外分光光度法测定其对酪氨酸酶的抑制作用。结果表明:合成的对称性姜黄素类似物均对酪氨酸酶有较强的抑制作用,其中A2～A4的半数抑制浓度(IC50)分别为25.42、13.51、10.71μmol/L,比广泛使用的食品添加剂曲酸(IC50为28.59μmol/L)的抑制作用强。Tyrosinase inhibitors are widely used as food additives for fruit and vegetable preservation. Five symmetric curcumin analogs were synthesized by condensation reaction between aromatic aldehydes and 2-indanone under appropriate conditions. The inhibitory activity of the curcumin analogues on tyrosinase was evaluated by ultraviolet spectrophotometry. The results showed that these curcumin analogues had powerful inhibitory effects on tyrosinase. The IC50 of A2, A3 and An were 25.42, 13.51 μmol/L and 10.71 μmol/L, respectively, which were evidently lower than that of kojic acid （IC50 = 28.59 Ixmol/L）.

关 键 词：食品添加剂 2-茚酮基姜黄素类似物 酪氨酸酶抑制活性 姜黄素 

分 类 号：TS202.3[轻工技术与工程—食品科学]