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食品研究与开发:2016,37(9):18-22
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茯苓皮三萜抑制酪氨酸酶机理研究
程水明1,雷霄宇2,刘冰洁2,刘莹2,王益2,黄文2,*
(1. 广东石油化工学院 环境与生物工程学院,广东 茂名 525000;2. 华中农业大学 食品科学技术学院,湖北 武汉 430070)
Analysis of the Whitening Active of Triterpenoids from Poria cocos Peel and Mechanism of Tyrosinase Inhibition
CHENG Shui-ming1, LEI Xiao-yu2, LIU Bing-jie2, LIU Ying2, WANG Yi2, HUANG Wen2,*
(1. College of Environmental and Bioengineering, Guangdong University of Petrochemical Technology, Maoming 525000, Guangdong, China; 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China)
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投稿时间:2015-03-16    
中文摘要: 为明确茯苓皮中天然的三萜化合物抑制酪氨酸酶的保健功效,增强茯苓皮在生产加工中的应用,提高其附加 价值,采用体外生化酶学法研究茯苓皮三萜化合物对酪氨酸酶活性的抑制作用,初步探究茯苓皮三萜对酪氨酸酶的抑 制的机理。结果表明氯仿萃取物对酪氨酸酶的抑制效果最好,氯仿是良好的萃取剂;茯苓皮三萜对酪氨酸酶的抑制属于 不可逆抑制。
中文关键词: 茯苓皮  三萜  酪氨酸酶  抑制率
Abstract:In order to investigate the healthgiving benefit of triterpenoids in Poria cocos peel on the inhibition a- gainst tyrosinase and enhance both the applications of Poria peel in production and processing and its added val- ue, the inhibition of triterpenoids from Poria cocos peel against tyrosinase was tested using in vitro biochemical enzymatic method and its mechanism was explored initially. The results showed that the inhibitory effect of chlo- roform extract on tyrosinase was the best and chloroform was a good extraction agent; meanwhile the inhibition was irreversible.
文章编号:201609005     中图分类号:    文献标志码:A
基金项目:广东省高等学校人才引进专项基金(粤财教[2012] 41 号)
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