Inhibitory Effect of 4-Amino-3-Phenyl-1H-1,2,4-Triazole-5(4H)-Thione on Tyrosinase in Burdock

doi:10.7506/spkx1002-6630-201202057

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (2): 258-261.doi: 10.7506/spkx1002-6630-201202057

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Inhibitory Effect of 4-Amino-3-Phenyl-1H-1,2,4-Triazole-5(4H)-Thione on Tyrosinase in Burdock

ZHAO Liang-zhong，LING Jing-jing，CHEN Ling-juan，LIU Jin-bing

1. Department of Chemical Biotechnology and Engineering, Shaoyang University, Shaoyang 422000, China； 2. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China

Received:2017-02-16 Revised:2017-02-16 Online:2012-01-25 Published:2012-01-16

Abstract

Abstract: APTT, 4-amino-3-phenyl-1H-1,2,4-triazole-5(4H)-thione, was used as tyrosinase inhibitor to suppress the browning of burdock. The inhibitory effects of APTT concentration, reaction time, reaction temperature and reaction pH on tyrosinase in burdock extract were determined by orthogonal array design. The optimal reaction conditions of APTT were substrate /APTT ratio of 1:6 (g/mL), APTT concentration of 500μmol/L, reaction temperature of 25 ℃, reaction time of 420 s and reaction pH of 7.0. Therefore, APTT is a highly effective inhibitor for tyrosinase from burdock.

Key words: burdock, tyrosinase, orthogonal test, 4-amino-3-phenyl-1H-1,2,4-triazole- 5(4H)-thione

CLC Number:

TS255.4

ZHAO Liang-zhong, LING Jing-jing, CHEN Ling-juan, LIU Jin-bing. Inhibitory Effect of 4-Amino-3-Phenyl-1H-1,2,4-Triazole-5(4H)-Thione on Tyrosinase in Burdock[J]. FOOD SCIENCE, 2012, 33(2): 258-261.

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Inhibitory Effect of 4-Amino-3-Phenyl-1H-1,2,4-Triazole-5(4H)-Thione on Tyrosinase in Burdock

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