Department of Food Science, National Ilan University, 260 Ilan, Taiwan.
Food Chem. 2012 Dec 1;135(3):1091-6. doi: 10.1016/j.foodchem.2012.05.062. Epub 2012 May 23.
There is broad range of applications in the use of tyrosinase inhibitors for suppressing unwanted hyperpigmentation in human skin and enzymic browning in fruits. In searching effective tyrosinase inhibitors from natural products, the components in unripe calamondin (Citrus mitis Blanco) peel were investigated by performing bioassay-directed fractionation and chromatographic separation coupled with tyrosinase inhibition assay. Herein it is reported for the first time that (1) there is a rich content of 3',5'-di-C-β-glucopyranosylphloretin in unripe calamondin peel, 3.69±0.44g/100g dry basis, (2) this C-glycosylated flavonoid showed the strongest inhibitory activity against tyrosinase among the components in this fruit, with an IC(50) of 0.87mg/ml, and (3) that unripe calamondin peel is also a rich source of naringin and hesperidin, 1.25% and 0.73% by dry weight, respectively, which also expressed strong tyrosinase inhibitory property.
酪氨酸酶抑制剂在抑制人类皮肤中不需要的色素沉着和水果中的酶促褐变方面有广泛的应用。在从天然产物中寻找有效的酪氨酸酶抑制剂时，通过进行生物活性导向的分馏和色谱分离，并结合酪氨酸酶抑制试验，研究了未成熟的酸橙（Citrus mitis Blanco）皮中的成分。首次报道了以下几点：（1）未成熟的酸橙皮中含有丰富的 3'，5'-二-C-β-吡喃葡萄糖基根皮苷，含量为 3.69±0.44g/100g 干重；（2）这种 C-糖苷化黄酮类化合物对酪氨酸酶表现出最强的抑制活性，IC50 为 0.87mg/ml；（3）未成熟的酸橙皮还是柚皮苷和橙皮苷的丰富来源，分别为干重的 1.25%和 0.73%，它们也表现出很强的酪氨酸酶抑制作用。
