食品科学 ›› 2012, Vol. 33 ›› Issue (9): 173-176.doi: 10.7506/spkx1002-6630-201209036

• 生物工程 • 上一篇    下一篇

5-(4-(2-甲氧二氧)苯烯)-2-硫代噻唑-4-酮对雪莲果中酪氨酸酶的抑制作用

陈玲娟1,唐雪娟2,赵良忠2,*,刘进兵2   

  1. 1.中南林业科技大学食品科学与工程学院 2.邵阳学院生物与化学工程系
  • 出版日期:2012-05-15 发布日期:2012-05-07

Inhibitory Effect of (Z)-5-(4-(2-Methoxyethoxy)benzylidene)-2-thioxothiazolidin-4-one on Tyrosinase in Yacon

CHEN Ling-juan1,TANG Xue-juan2,ZHAO Liang-zhong2,*,LIU Jin-bing2   

  1. (1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410009, China; 2. Department of Chemical Biotechnology and Engineering, Shaoyang University, Shaoyang 422000, China)
  • Online:2012-05-15 Published:2012-05-07

摘要: 通过分光光度法探究5-(4-(2-甲氧二氧)苯烯)-2-硫代噻唑-4-酮(MBTO)对雪莲果中酪氨酸酶的抑制作用。结果表明:MBTO对雪莲果中酪氨酸酶有良好的抑制作用。单因素试验最佳抑制剂浓度为30.0μmol/L、最佳作用时间为210s、最佳作用温度为30℃。通过三因素三水平正交试验,分析得最佳反应条件为:pH7.5、抑制剂MBTO浓度30.0μmol/L、作用时间330s、作用温度30℃,可达到最佳抑制效果,在此条件下MBTO对雪莲果中酪氨酸酶的抑制率达84.24%。

关键词: 5-(4-(2-甲氧二氧)苯烯)-2-硫代噻唑-4-酮, 雪莲果, 酪氨酸酶, 正交试验

Abstract: The inhibitory effect of (Z)-5-(4-(2-methoxyethoxy)benzylidene)-2-thioxothiazolidin-4-one (MBTO) on tyrosinase in yacon was studied by spectrometrically. The results showed that MBTO had excellent inhibitory effect on tyrosinase in yacon. The optimal inhibitory concentration, time and temperature, as determined by one-factor-at-a-time design, were 30μmol/L, 210 s, and 30 ℃, respectively. The results of 3-variable, 3-level orthogonal array experiments showed that the best inhibition results were obtained by treatment with 30.0μmol/L MBTO at pH 7.5 and 30 ℃ for 330 s, yielding an inhibitory rate as high as 84.24%.

Key words: (Z)-5-(4-(2-methoxyethoxy)benzylidene)-2-thioxothiazolidin-4-one, yacon, tyrosinase, orthogonal array design

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