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本文通过测定抑制酪氨酸酶活性,DPPH(1,6-双(二苯基膦)己烷)清除自由基能力以及铜离子螯合能力,研究了柠檬精油和其组成中的六种挥发性成分抑制酪氨酸酶的机理。结果表明:柠檬精油和挥发性成分对酪氨酸酶均产生良好的抑制作用,通过空间位阻效应和清除氧自由基等非抑制酪氨酸酶活性部位的机理;其中柠檬醛(含量为2.16%)和乙位蒎烯(含量为14.30%)对酪氨酸酶的抑制率分别为76.64%和61.82%,表现出显著的抑制能力;然而,D-柠檬烯(含量为61.41%)的抑制率仅有33.25%;六种挥发成分的协同效应使得这些物质的混合物对酪氨酸酶的抑制作用强于柠檬精油;随着浓度的增加,柠檬精油抑制能力增加,其中达到50%的抑制能力的浓度为620±15.72μg/m L;Linewear-Burk曲线说明柠檬精油的抑制类型为非竞争性,并且Km=0.30±0.003 m M;基于DPPH实验得知柠檬精油和柠檬醛具有较强的清除自由基能力,两者的50%清除率浓度分别为123.65±20.20 mg/m L和176.54±23.20mg/m L;铜离子螯合实验证明六种组分虽然表现为良好的抑制酪氨酸酶作用但均不与酪氨酸酶活性部位相结合。以上结果表明柠檬精油在食品和化妆品行业中可作为潜在的生物性和功能性天然原料。
In this paper, the inhibition of tyrosinase activity, DPPH (1,6-bis (diphenylphosphino) hexane) free radical scavenging ability and copper ion chelation ability of lemon essential oil and its composition of six volatile Components Inhibit tyrosinase mechanism. The results showed that lemon essential oil and volatile components had a good inhibitory effect on tyrosinase, and through the steric hindrance effect and scavenging oxygen free radicals and other non-inhibitory tyrosinase activity site mechanism; citral (content of 2.16 %) And pinene B (14.30%) inhibited the tyrosinase by 76.64% and 61.82%, respectively. However, the inhibitory rate of D-limonene was 61.41% Only 33.25%; the synergistic effect of six volatile components makes the mixture of these substances to tyrosinase inhibition stronger than lemon essential oil; with increasing concentration, lemon essential oil inhibition increased, which reached 50% inhibition Concentration of 620 ± 15.72μg / m L; Linewear-Burk curve shows lemon essential oil inhibition type non-competitive, and Km = 0.30 ± 0.003 m M; based on the DPPH test lemon essential oil and citral have strong clearance The 50% scavenging rates of the two compounds were 123.65 ± 20.20 mg / m L and 176.54 ± 23.20 mg / m L, respectively. Copper chelation experiments showed that the six components showed good tyrosinase inhibition But not with tyrosinase active site bindingThe above results indicate that lemon essential oil can be used as a potential biological and functional natural raw material in the food and cosmetics industry.