苹果渣提取物对酪氨酸酶活性的抑制作用

目的]寻找安全、高效的酪氨酸酶抑制剂。方法]以酶抑制动力学为跟踪方法,考察了苹果渣提取物对酪氨酸酶的抑制作用,并将其用于马铃薯的抗褐变。结果]苹果渣提取物对酪氨酸酶的抑制作用为不可逆抑制,苹果渣提取液浓度为2.0 g/L时,对酪氨酸酶的抑制率高达90.0%,对马铃薯浆褐变的抑制率高达86.8%。结论]苹果渣提取物对酪氨酸酶的抑制作用为果蔬的抗褐变开辟了一条新途径,具有较大的开发价值。

Study on the Inhibitory Activity of Extracts from Apple Pomace against Tyrosinase

Objective]To search for a safe and high-efficient tyrosinase inhibitor.Method]Monitored by enzyme kinetic method,the inhibitory effect of apple pomace extracts against tyrosinase and potato browning was studied.Result]The inhibition effect on tyrosinase was irreversible.When the extracting solution from apple pomace was at the concentration of 2.0 g/L,the inhibitory rate against tyrosinase was 90.0% and that against potato browning was 86.8%.Conclusion]The inhibitory effect of apple pomace extracts against tyrosinase has paved a new path for the anti-browning of fruits and vegetables,thus it has great development value.