17种中草药提取液酪氨酸酶激活能力的对比研究  

A comparative study on tyrosinase activation ability of 17 kinds of Chinese herbs

作　　者：陈卓 叶凤 王雪梅[1] CHEN Zhuo;YE Feng;WANG Xuemei(School of Chemistry and Chemical Engineering,Anhui University,Hefei 230601,China)

机构地区：[1]安徽大学化学化工学院,安徽合肥230601

出　　处：《安徽大学学报（自然科学版）》2023年第2期84-90,共7页Journal of Anhui University(Natural Science Edition)

摘　　要：为了比较不同溶剂和提取方法对酪氨酸酶激活率的影响,采用95%乙醇索氏提取、热水煎煮以及白酒和白醋浸渍4种方式对17种中草药进行提取,测定其提取液的体外酪氨酸酶激活率并对其激活能力进行评价.结果表明:原药材含量为40g·L^(-1)时,白酒浸提液的激活率普遍较高,其中升麻、黑豆、补骨脂、薄荷、侧柏叶、黑米的激活率高于200%;95%乙醇索氏提取液次之,其中黑米、补骨脂、黑芝麻、当归的激活率高于200%;热水煎煮液激活率高于200%的仅有黑豆和黑芝麻;白醋浸提液激活率普遍较低.各种中草药的激活率都随浓度的降低呈下降趋势.In order to compare the effects of different solvents and extraction methods on the activation rate of tyrosinase,17 kinds of Chinese herbs were extracted by four methods:95%ethanol soxhlet extraction,hot water decoction,liquor and white vinegar immersion.The tyrosinase activation rates in vitro were tested and the activation abilities of the extracts were evaluated.The results showed that at the content 40g·L^(-1) of the original herbs,the activation rates of liquor extracts were generally higher,and that of cohosh,black bean,psoralen,mint,platycladus orientalis and black rice was more than 200%;95% ethanol soxhlet extracts followed,the rate of black rice,psoralen,black sesame,and angelica was more than 200%;the rate of only black beans and black sesame was more than 200%in hot water decoction;the activation rates of white vinegar extracts were generally low.The tyrosinase activation rates of various Chinese herbs decreased with the decrease of concentration.

关 键 词：中草药 提取方法 提取液 酪氨酸酶 激活率 

分 类 号：TQ658[化学工程—精细化工]