白藜芦醇对酪氨酸酶活性抑制作用的实验研究

Study on Inhibitory Effect of Resveratrol on Tyrosinase Enzymatic Activity

目的:以邻苯二酚为底物,研究白藜芦醇在不同温度与浓度下对酪氨酸酶的抑制作用。方法:用冰丙酮提取新鲜雪梨中的酪氨酸酶,-20℃以下保存。将95%白藜芦醇用60%乙醇配制成不同浓度的溶液,测定白藜芦醇浓度改变、温度变化对酪氨酸酶活性的影响。结果:酪氨酸酶活性在30℃时酶活性最好,且白藜芦醇对酪氨酸酶有较强的抑制作用,其半数抑制浓度(IC50)为5.3mmol/L。结论:白藜芦醇有较明显的酪氨酸酶抑制作用。

Objective： With catechol as the substrate, to study the inhibitory effect of resveratrol on tyrosinase activity in different temperature and concentration. Methods： Tyrosinase was extracted from fresh pyrus nivalis with cold acetone and preserved under -20℃. A solution of different concentration was prepared with 95% resveratrol and 60% ethanol. The effect was measured, of the resveratrol concentration change and the temperature change on the enzymatic activity of tyrosinase. Results： At 30℃ the enzyme activity of tyrosinasewas the best, and resveratrol had a stronger inhibitory effect on tyrosinase. Its median inhibitory concentration （IC50） was 5.3mmol/L Conclusions： Resveratrol had significant inhibitory effect on tyrosinase.