摘要
试验选取螺旋藻粉为试验材料,探究了螺旋藻中活性物质香豆酸的最佳提取条件。通过核磁共振分析确定该提取物为香豆酸,化学式为C_9H_8O_3。采用紫外分光光度法和酶动力学的方法研究香豆酸对蘑菇酪氨酸酶的抑制效果、抑制机理及抑制类型,并检测其对DPPH自由基的清除能力。结果表明:香豆酸最佳提取工艺为:料液比1:20(g/mL),乙醇体积分数65%,浸提时间3 h,溶液pH 6;香豆酸对蘑菇酪氨酸酶有明显的抑制作用,其IC_(50)为55mmol·L^(-1),对酪氨酸酶的抑制过程是可逆的混合型抑制,抑制常数KI=0.221 1 mg·mL^(-1);香豆酸对DPPH自由基具有较好的清除作用,IC_(50)为0.155 g·L^(-1)。
This study selected spirulina powder as the experimental material, to explore the active substances in spirulina bean fragrant acid extraction conditions. The purified component structures were identified by NMR, through the analysis of the nuclear magnetic resonance spectrum analysis to determine the components for coumalic acid, chemical formula C9H8O3. Use UV spectrophotometry and enzyme kinetic methods to study coumaric acid mushroom tyrosinase inhibition, inhibition mechanism and type of inhibition. Detect the scavenging ability of DPPH free radical. The results showed that the optimum extraction process for coumalic acid was liquid ratio 1：20（g/mL）, ethanol concentration 65%, extraction time 3 h and pH 6. Coumalic acid had obvious inhibitory effect on tyrosinase, the IC50 value was 55 mmol·L^-1, inhibition of tyrosinase was mixed type reversible inhibition, the inhibition constant KI was 0.221 1 mg·mL^-1; Coumaric acid had good scavenging effect on DPPH free radical, of which IC50 value was 0.155 g·L^-1.
作者
何善生
王力
李健
李桂玲
刘静雯
苏文金
HE Shansheng;WANG Li;LI Jian;LI Guiling;LIU Jingwen;SU Wenjin(Food and Bioengineering College of Jimei University（Xiamen 361021)
出处
《食品工业》
CAS
北大核心
2018年第8期1-5,共5页
The Food Industry
基金
国家自然科学基金项目(41576166)
厦门南方海洋研究中心项目(14GZP088NF02)
国家级大学生创新创业训练计划项目(201610390023)
关键词
香豆酸
鉴定
酪氨酸酶
抑制剂
抗氧化
coumalic acid
identificate
tyrosinase
inhibitory
antioxidant
