食品科学 ›› 2001, Vol. 22 ›› Issue (12): 25-27.
• 基础研究 • 上一篇 下一篇
宫霞, 李全阳
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GONG Xia, Li-Quan-Yang
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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。
关键词: 酪氨酸酶, 银杏叶提取物, 抑制作用
Abstract: 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.
Key words:  , Tyrosinase EGb Inhibition effect;
宫霞, 李全阳. 银杏叶提取物对酪氨酸酶活力的抑制作用[J]. 食品科学, 2001, 22(12): 25-27.
GONG Xia, Li-Quan-Yang. The Inhibition Effect of EGb on Tyrosinase[J]. FOOD SCIENCE, 2001, 22(12): 25-27.
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