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发表于 2006-11-29 15:13:10
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So far, some aromatic aldehydes have been put to use as
food additives in food processing (Chen, Song, Wang, &
Huang, 2003; Huang, Liu, & Chen, 2003). They can be
used as spices and food preservatives. In our previous papers,
cuminaldehyde (Chen et al., 2003) and salinaldehyde
(Huang et al., 2003) were found to have inhibition effects
on mushroom tyrosinase. Recently, there is an increasing
demand by consumers for natural substances as food ingredients.
Natural compounds will be widely accepted by consumers
in the market (Jang, Sanada, Ushio, Tanaka, &
Ohshima, 2002). In our continuous research, 4-isopropylsalicylaldehyde,
isolated as an active tyrosinase inhibitor
from African medicinal plants (Nihei, Yamagiwa, Kamikawa,
& Kubo, 2004), was found to have much stronger
inhibitory effect on tyrosinase. The aim of the present work
was, therefore, to carry out a kinetic study of the inhibition
of 4-isopropylsalicylaldehyde on mushroom tyrosinase and
to evaluate the kinetic parameters and constants characterizing
the system as a model. Furthermore, comparisons of
the inhibition of 4-isopropylsalicylaldehyde, |
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