摘要
酪氨酸酶活性与黑色素的形成有关。用L—酪氨酸作底物,测定了银杏叶提取物对酪氨酸酶的非竞争性抑制作用。其抑制常数(ki)为34mg/ml;银杏叶提取物浓度为0.16mg/ml时,最大抑制率为52.83%,银杏叶提取物有望成为预防和治疗黑色素疾病的药物。
The activity of tyrosinase showed some relation to production of melanin.The noncompetitive inhibition of EGb on tyrosinase was determined with L-Tryosine substrate.The Kivalue was 34mg/L.The maximum inhibition rate was 52.83%at EGb concentration of 0.16mg/ml.It was hopeful that EGb might be taken as a drug in the treatment and prevention of melanin sickness.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第12期25-27,共3页
Food Science
