| 银杏叶提取物对酪氨酸酶活力的抑制作用 |
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| 引用本文： | 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. |
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| 作者姓名： | 宫霞 李全阳 |
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| 作者单位： | 江南大学食品学院, |
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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。
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| 关 键 词： | 酪氨酸酶 银杏叶提取物 抑制作用 酶活性 黑色素疾病 药物 |
The Inhibition Effect of EGb on Tyrosinase |
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| Gong Xia et al..The Inhibition Effect of EGb on Tyrosinase[J].Food Science,2001,22(12):25-27. |
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| Authors: | Gong Xia |
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| Affiliation: | Gong Xia et al. |
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| 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. |
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| Keywords: | Tyrosinase EGb Inhibition effect |
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