曲酸对马铃薯酪氨酸酶的抑制作用研究

Study on the inhibition of kojic acid on potato tyrosinase

曲酸等几种化合物对马铃薯酪氨酸酶的抑制作用表明:巯基类化合物、抗坏血酸和曲酸具有较强的抑制作用。预水浴温度和时间对曲酸的抑制作用并没有显著影响,曲酸通过延长L-tyrosine加氧羟化的迟滞时间,从而抑制单酚酶活性,以L-DOPA为底物测得曲酸为竞争性抑制,抑制常数Ki为0.17mM。紫外光谱表明曲酸能将二酚酶催化的产物o-醌还原成二酚,从而抑制黑色素的生成。

Sulfiting compound,ascorbic acid and kojic acid all exhibited strong inhibition on potato tyrosinase. The preincubation temperature and time did not significantly affect inhibition of kojic acid. The activity of monooxygenase can be inhibited by increas- ing the lag period for L -tyrosine. Kojic acid exhibited a competitive inhibition with inhibition constant of 0. 17 mM toward L- DO- PA. Spoctrophotometric analysis demonstrated that kojic acid was capable of reducing o - quinones to diphenols to prevent the final melanin forming.