摘要
为探究甘薯叶提取物对酪氨酸酶活性的影响,利用不同极性溶剂萃取甘薯叶乙醇提取物,分别得到石油醚层、三氯甲烷层、乙酸乙酯层及正丁醇层萃取物,并采用多巴速率氧化法考察不同溶剂提取物对酪氨酸酶的抑制作用。结果表明,甘薯叶提取物中存在能抑制酪氨酸酶活性的物质,其中甘薯叶正丁醇萃取物对酪氨酸酶的抑制作用最明显,根据正丁醇萃取物抑制酪氨酸酶的Lineweaver-Burk双倒数拟合方程可得,甘薯叶提取物对酪氨酸酶的抑制作用是可逆过程,其抑制类型是混合型,K_(I)与K_(IS)分别为0.198、0.209 mg/mL,即甘薯叶提取物与游离酶的结合程度大于与酶-底物络合物的结合。
In order to explore the effect of sweet potato leaf extracts on tyrosinase activity,ethanol extracts of sweet potato leaves were extracted with solvents of different polarities to obtain petroleum ether,chloroform,ethyl acetate,and n-butanol layers.The inhibitory effects of different solvent extracts on tyrosinase were investigated using the L-levodopa(L-DOPA)oxidation rate method.The results showed that sweet potato leaf extract contained substances that can inhibit tyrosinase activity,among which n-butanol has the most obvious inhibitory effect.According to the Burk double-reciprocal fitting equation of n-butanol extract inhibiting tyrosinase.The inhibitory effect of sweet potato leaf extract on tyrosinase was a reversible process of the mixed type with the K_(I) and K_(IS) were 0.198 mg/mL and 0.209 mg/mL,respectively,indicating that the degree of binding of the free enzyme was greater than that of the enzyme-substrate complex.
作者
李盼盼
杨胜祥
庞林江
陆国权
LI Pan-pan;YANG Sheng-xiang;PANG Lin-jiang;LU Guo-quan(College of Food and Health,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;College of Opto-Mechanical Engineering,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;College of Modern Agriculture,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第22期8-14,共7页
Food Research and Development
基金
财政部和农业农村部国家现代农业产业技术体系项目(CARS-10-B19)
浙江省重点研发项目(2021C02057)
国家自然科学基金面上项目(31671750)。
关键词
甘薯叶
提取物
酪氨酸酶
抑制作用
动力学
sweet potato leaf
extracts
tyrosinase
inhibition effect
kinetics
