超绿活性茶粉对酪氨酸酶活性影响的研究  

The Influence of Ultra-green Active Tea Powder on Tyrosinase Activity

作　　者：刘婧[1] 王彬[1] 蒋玉兰[1] 董慧[1] 陈艳[2] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江经贸职业技术学院,浙江杭州310018

出　　处：《农产品加工（创新版）（中）》2013年第12期12-15,共4页Farm Products Processing

基　　金：科技部科研院所技术开发研究专项资金(2010EG163313)

摘　　要：为了将超绿活性茶粉应用到日化制品行业,以超绿活性茶粉为效应物,建立酪氨酸酶抑制效果评价体系,并研究不同添加量的超绿活性茶粉对酪氨酸酶活性的影响。结果表明,最佳评价体系条件为:在3 mL反应体系中,加酶量0.5 mL,底物用量0.3 mL,体系pH值7.5,反应温度37℃,反应时间15 min。基于此评价体系进行研究,发现超绿活性茶粉添加量为4%时对酪氨酸酶的抑制效果最好,抑制率达到20.85%,表明其可作为美白化妆品的添加剂。In order to apply the ultra-green active tea powder （UGA-TP） to daily cosmetic industry, the evaluation system of tyrosinase inhibitory effect is established with UGA-TP as the effector, and the influence of UGA-TP concentration on tyrosinase activity is studied. Results show that the optimum conditions of 3 mL evaluation system are enzyme dosage 0.5 mL, substrate dosage 0.3 mL, pH value 7.5, reaction temperature 37℃and reaction time 15 min. Based on these conditions, the tyrosinase inhibitory effect is best when UGA-TP concentration is 4%, and the value of tyrosinase inhibition ratio reaches to 20.85%. It indicates that UGA-TP can be used as an additive in whitening cosmetics.

关 键 词：超绿活性茶粉 酪氨酸酶 评价体系 化妆品 美白 

分 类 号：Q946[生物学—植物学]