【作者】 高建华； 樊倩； 韦庆益； 袁尔东； 宁正祥； 江洪；

【Author】 GAO Jian-hua~1,FAN Qian~1,WEI Qing-yi~1,YUAN Er-dong~1,NING Zheng-xiang~1,JIANG hong~2 (1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) (2.Department of Chemistry,College of Science,Huazhong Agriculture University,Wuhan 430070,China)

【机构】 华南理工大学轻工与食品学院； 华中农业大学理学院化学系；

【摘要】 酪氨酸酶广泛存在于香蕉、苹果、蘑菇、马铃薯等果蔬中,对果蔬的褐变有着重要影响。研究酪氨酸酶的抑制,对防止果蔬褐变、提高其感官品质和商品价值具有重要意义。本文主要研究了几类肉桂酸衍生物对酪氨酸酶活性的抑制作用。在酪氨酸酶催化左旋多巴（L-DOPA）的反应体系中加入肉桂酸衍生物,通过观察一定时间内产物多巴醌吸收度的变化,发现这些肉桂酸衍生物均对酪氨酸酶活性有显著抑制作用,并估算了其IC₅₀,同时研究了几种衍生物的酶反应动力学。更多还原

【Abstract】 Tyrosinase is widely distributed in banana,apple,mushroom,potato and other fruits and vegetables,which has a great impact on their brownings.It is of great importance to study the inhibition of tyrosinase activity for preventing brownings,improving the sensory qualities and commodity values of fruits and vegetables.Several cinnamic acid derivatives as tyrosinase inhibitors have been studied in the paper. Tyrosinase were added to the reaction mixture containing both L-DOPA and cinnamic acid derivatives,absorbance of the reaction product dopaquinone was recorded immediately for certain time.The results showed that these cinnamic acid derivatives did inhibit tyrosinase activity significantly.And we also eatimated their IC₅₀ values and researched their enzymekinetics.更多还原