3-苯基-4-氨基-5-硫酮-1,2,4-三唑对牛蒡中酪氨酸酶的抑制作用

摘要

以3-苯基-4-氨基-5-硫酮-1,2,4-三唑（APTT）为效应物,通过SPSS设计正交试验,研究不同APTT浓度、时间以及温度对牛蒡酪氨酸酶提取液的护色效果的影响,并探讨pH值对抑制剂及反应体系作用效果的影响,数据用SPSS软件处理,在25℃条件下,牛蒡与APTT比为0.5：3（g/mL）时,500μmol/L抑制剂对底物作用420s为最佳抑制反应条件,其ΔA为0.0082：pH7.0时,抑制效果最佳。APTT对牛蒡中酪氨酸酶有良好的抑制作用。%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 500 μmol/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.