摘要
研究茶黄素(Theaflavin,TF1)、茶黄素-3-没食子酸酯(Theaflavins-3-gallate,TF2A)、茶黄素-3′-没食子酸酯(Theaflavins-3′-gallate,TF2B)、茶黄素双没食子酸酯(Theaflavins-3,3′-gallate,TF3)和茶黄酸(Theaflavic acid,TF4)5种单体化合物对酪氨酸酶的抑制作用,并与阳性对照表儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)进行比较。采用L-酪氨酸氧化法测定酪氨酸酶的活性。结果显示,5种茶黄素单体对酪氨酸酶酶活有不同程度的抑制作用,且存在量效关系。除茶黄酸外,其他4种化合物均比表儿茶素没食子酸酯的抑制活性高。
To study the inhibitory activies of five theaflavins （theaflavin, TF1; theaflavins-3-gallate, TF2A; theaflavins-3＇-gallate, TF2B; theaflavins-3,3＇-gallate, TF3; theaflavic acid, TF4） against tyrosinase, comparing with that of epigallocatechin gallate （EGCG） as the positive control. Tyrosinase activity was determined by the o-hydroxylation of L-tyrosine. As the results, the five kinds of theaflavins inhibited the activities of tyrosinase with different extent, and showed dose-effect relationship. Except TF4, the tyrosinase inhibition of other four theaflavins （TF1, TF2A, TF2B and TF3） was significant superior to epigallocatechin gallate.
出处
《食品科技》
CAS
北大核心
2014年第3期169-172,共4页
Food Science and Technology
