文献类型：期刊文献

中文题名：高良姜多糖对酪氨酸酶抑制作用的研究

英文题名：Inhibitory Effect of Polysaccharides from Alpinia officinarum Hance on Tyrosinase Activity

作者：杨达城[1];何曾华[1];屈义[1];袁小谊[1];刘海[2];谌素华[1];钟赛意[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东海洋大学实验教学部现代生化中心,广东湛江524088

年份：2016

卷号：44

期号：3

起止页码：81

中文期刊名：安徽农业科学

外文期刊名：Journal of Anhui Agricultural Sciences

基金：广东省公益研究与能力建设专项资金(2015A020209166);广东省大学生科技创新培育专项资金(pdjh2015b0254)

语种：中文

中文关键词：高良姜多糖;酪氨酸酶;抑制作用;褐变

外文关键词：Alpinia officinarum Hance polysaccharide ; Tyrosinase ; Inhibitory effect ; Browning

中文摘要：[目的]研究高良姜多糖对酪氨酸酶活性的抑制作用。[方法]以新鲜的高良姜和马铃薯为原料,通过比色法、色差仪法、Photoshop图像灰度值分析等测定高良姜多糖对马铃薯酪氨酸酶活性的抑制率,以及对马铃薯匀浆褐变度和反应体系颜色值变化的影响。[结果]试验得出,高良姜多糖对酪氨酸酶的活力有显著的抑制作用,其IC50为0.315 mg/m L,能显著降低反应体系的褐变度。[结论]高良姜多糖具有较强的酪氨酸酶抑制活性,可望用于美白护肤、果汁护色、鲜切果蔬保鲜等领域,值得进一步研究。

外文摘要：[ Objective ] To investigate the effect of polysaccharides from Alpinia officinarum Hance on the inhibition of tyrosinase activity. [ Meth- od ] With fresh A. o O^cinarum and potato as raw materials, colorimetry, color-difference meter and image gray value analysis with Photoshop were employed to investigate the effect of polysaccharides on the inhibition of tyrosinase activity in potato,browning of potato homogenates, and color values changes of the reaction system. [ Result] The results showed that polysaccharides could significantly inhibit the tyrosinase activity,with an IC5o of 0.315 mg/mL, and reduce the browning degree of reaction system. [ Conclusion] The polysaccharide from A. officinarum has strong inhibi- tory effect on tyrosinase activity, which is expected to be used in whitening skin,juice color protection, fresh cut fruits,vegetables preservation are- as,and is worth further studying.