油茶果壳多酚对酪氨酸酶活性的影响  

Effect of Polyphenols from Camellia Oleifera Shell on Tyrosinase Activity

作　　者：卢玉栋[1] 袁琳 范敏 余仙珠 游瑞云[1] 吴阳[1] LU Yu-dong;YUAN Lin;FAN Min;YU Xian-zhu;YOU Rui-yun;WU Yang(College of Chemistry and Materials Science,Fujian Normal University,Fuzhou 350007,China)

机构地区：[1]福建师范大学化学与材料学院,福建福州350007

出　　处：《广州化学》2018年第4期44-47,67,共5页Guangzhou Chemistry

基　　金：福建省科技厅项目(2015N0026);福建省科技厅产学研项目(2017N5007);闽林科【2017】3号;福建师范大学泉港石化研究院专项资金项目(2017YJY11);福建师范大学2017年国家(省)级大学生创新训练计划项目(201710394062)

摘　　要：研究了油茶果壳的提取物油茶多酚对酪氨酸酶活性的影响,考察了不同底物浓度下,油茶多酚对酪氨酸酶活性的影响。结果表明,反应时间、底物浓度对酪氨酸酶的活性有不同程度的影响,油茶多酚对酪氨酸酶具有激活作用,在25 min时,油茶多酚对酪氨酸激活作用的最佳条件为底物浓度为7.5×10^(-5) mmol/L、油茶多酚浓度为2 000μg/mL。The effect of camellia oleifera extract on tyrosinase activity was studied. The effects of different reaction time and substrate concentration on tyrosinase activity of camellia oleifera polyphenols were investigated. The results showed that the reaction time, substrate concentration had obvious influence on the activity of tyrosinase. Camellia oleifera polyphenols had activation effect on tyrosinase. The optimum conditions for the activation of tyrosine were as follows： At 25 min, the concentration of the substrate was 7.5×10^（-5） mmol/L and the concentration of camellia oleifera polyphenols was 2 000 μg/mL.

关 键 词：油茶多酚 蘑菇酪氨酸酶 激活作用 

分 类 号：O69[理学—化学]