文冠果壳黄酮提取物抑制酪氨酸酶活性的研究  

Inhibitory Effect of Flavonoids Consituents from Xanthoceras Sorbifolia Nutshell on Tyrosinase

作　　者：张洪梅[1] 耿杰[1] 周泉城[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255049

出　　处：《中国粮油学报》2013年第10期96-100,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：为开发文冠果壳中黄酮的功能,实现文冠果壳废物利用。本试验分别采用水、70%的乙醇2种溶液浸提文冠果壳粉,确定最佳提取溶剂。通过测定酪氨酸酶催化L-多巴氧化速率,研究了文冠果壳粉的乙醇提取液对体外酪氨酸酶活性的抑制作用。结果表明,文冠果黄酮对酪氨酸酶的抑制率与抑制剂浓度呈非线性变化,随着浓度的增加,黄酮提取液对酪氨酸酶活性的抑制率增加幅度呈下降趋势。当黄酮质量浓度为0.48 mg/mL时,抑制率最高可达45.1%。To provide a basis for further development of the flavonoids from Xanthoceras Sorbifolia nutshell and achieve the use of waste, the paper has discussed the extract of Xanthoceras Sorbifolia Nutshell abstracted by refluxing with distilled water or 75% ethanol to measure flavonoids compounds＇ content and determine the best extraction solvent. The ethanol extract of nutshell is restrains the activity of the vitro tyrosinase, through the research of the rate of tyrosinase catalyzed L - DOPA oxidation. The result indicates that the inhibition rate of the flavonoids from Xantho ceras Sorbifolia nutshell effects of tyrosinase＇s activity presented non - linear changes with the concentrations. The in- hibition rate increases and then levels off,with the increasing of extract concentrations. The inhibition rate can reach 45.10% when the compounds＇ concentrations are 0.48 mg/mL.

关 键 词：文冠果壳 黄酮 质量分数 酪氨酸酶 抑制率 

分 类 号：TS202.3[轻工技术与工程—食品科学]