沙棘黄酮对酪氨酸酶活力抑制作用的研究

研究沙棘黄酮对酪氨酸酶活性的抑制作用。实验测定了沙棘黄酮分别在温度、pH、时间、底物浓度、酶液加入量等因素条件下对酪氨酸酶活力的影响。结果显示,沙棘黄酮对酪氨酸酶活性的抑制率随着时间的延长,底物浓度的增加,酶量的增加而增强,而且在35℃及pH7.1时沙棘黄酮对酪氨酸酶活力的抑制作用最强可达到47.45%。说明沙棘黄酮对酪氨酸酶的活性具有较强的抑制作用。

Inhibition effect of seabuckthorn flavonoids on tyrosinase activity

To study the inhibitory effect of seabuckthorn flavonoids on the activity of tyrosinase under the conditions of different factors.It evaluate the rate of inhibition under the conditions of the temperature,the pH,the time and the consentration of the bottom and the enzyme.Results showed that seabuckthorn flavonoids can inhibit the activity of tyrosinase and with the increase of the concentration of seabuckthorn flavonoids and enzyme and the extension of the time the inhibition of enzymatic got stronger.Moreover under 35 ℃,pH7.1 the inhibition of seabuckthorn flavonoids on tyrosinase activity achieved to 47.45%.This test provided seabuckthorn flavonoids had good prospect used on the functional foods and cosmetic.