摘要
研究红花黄酮类化合物对酪氨酸酶的抑制机理。通过研究红花黄酮类化合物清除自由基和螯合金属离子的作用,探讨其对酪氨酸酶的抑制机理。研究结果表明:当红花黄酮浓度为3mg/mL时,其对酶的抑制率达到63.5%。红花黄酮类化合物对DPPH.,羟基自由基和超氧阴离子均具有一定清除力;Cu2+、Fe2+与红花黄酮形成稳定的配合物,导致其紫外吸收曲线发生较大变化,实验说明:红花黄酮类化合物可通过清除自由基和螯合金属离子达到抑制酪氨酸酶活性的效果。
The inhibitory mechanism of flavonoid extracts from safflower on tyrosinase was studied.The inhibitory mechanism was investigated considering the antioxidation activities and the interaction of copper ion of flavonoid from safflower.The result showed the maximum inhibition rate was 63.5% at flavonoids concentration of 3.0 mg/mL.Flavonoid from safflower had good performance in scavenging DPPH·,O2-·and ·OH.At the same time,flavonoid from safflower can coordinate with metal ions such as Cu2＋ and Fe2＋ and UV-visible spectra changes a lot.The experiment proved that flavonoid from safflower can inhibit the activity of tyrsinase by scavenging free radicals and coordinating with metal ions.
出处
《食品科技》
CAS
北大核心
2010年第12期176-179,190,共5页
Food Science and Technology
关键词
酪氨酸酶
红花
黄酮
抑制机理
tyrosinase
safflower
flavonoids
inhibition mechanism
