INHIBITION-MECHANISM OF KOJIC ACID ON POLYPHENOL OXIDASE
INHIBITION-MECHANISM OF KOJIC ACID ON POLYPHENOL OXIDASE
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DOI：
10.1021/jf00011a001
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发表时间：
1991-11-01
影响因子：
6.1
通讯作者：
MARSHALL, MR
中科院分区：
文献类型：
--
作者：
CHEN, JS;WEI, CI;MARSHALL, MR
研究了曲酸对蘑菇、马铃薯、苹果、对虾和龙虾多酚氧化酶(PPO)的抑制作用。使用极谱方法，曲酸被证明通过干扰酶促褐变所需的O2的摄取来抑制黑变病。分光光度和层析方法表明，曲酸能够将小分子对苯二酚还原为二酚，从而防止最终的色素(黑色素)的形成。预孵育温度对曲酸对PPO的抑制无显著影响(P<；0.05)。
The inhibition mode of kojic acid on mushroom, potato, apple, white shrimp, and spiny lobster polyphenol oxidase (PPO) was investigated. Using a polarographic method, kojic acid was shown to inhibit melanosis by interfering with the uptake of O2 required for enzymatic browning. Spectrophotometric and chromatographic methods demonstrated that kojic acid was capable of reducing omicron-quinones to diphenols to prevent the final pigment (melanin) forming. The preincubation temperature did not significantly affect (P < 0.05) PPO inhibition by kojic acid.