小米谷糠油活性成分及其对酪氨酸酶的抑制作用  

Active constituents of millet bran oil and its inhibitory effect on activity of tyrosinase

作　　者：原敏[1] 王常青[1] 于书佳[1] 连伟帅[1] 陈晓萌[1] 訾艳[1] 

机构地区：[1]山西大学生命科学学院,太原030006

出　　处：《中国油脂》2013年第10期31-34,共4页China Oils and Fats

摘　　要：摘要：对小米谷糠油中的维生素E、谷维素、角鲨烯、脂肪酸等活性成分进行了分析测定，并以邻苯二酚为底物，维生素C为阳性对照，研究了小米谷糠油对马铃薯酪氨酸酶活性的抑制作用。结果表明：小米谷糠油对酪氨酸酶的生成有较强的抑制作用，进而对黑色素的生成有一定的抑制效果，其质量浓度为12mg／mL时抑制作用最大，抑制率为92．32％；小米谷糠油在质量浓度1．5—6mg／mL范围内抗氧化稳定性较好．可以作为一种天然美白剂开发利用。The active constituents of vitamin E, oryzanol, squalene and fatty acids in millet bran oil were analyzed. The inhibitory effect of millet bran oil on activity of tyrosinase in potato was studied with pyro- catechol as substrate, vitamin C as positive control. The results showed that millet bran oil had strong in- hibitory effect on the activity of tyrosinase, and then had certain inhibition on generation of melanin, mil- let bran oil displayed the strongest inhibition against tyrosinase with inhibition rate of 92.32% at the mass concentration of 12 mg/mL; and the antioxidation stability of millet bran oil was better with the mass con- centration in the range of 1.5 -6 mg,/mL. Therefore, millet bran oil could be developed and utilized as a kind of natural whitening agent.

关 键 词：小米谷糠油 酪氨酸酶 抑制率 抗氧化稳定性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]