新型含肟醚结构的羟吡啶酮衍生物的合成、对蘑菇酪氨酸酶的抑制作用及其在鲜切苹果防褐变中的应用。
Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples.
机构信息
School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang 310018, PR China.
Faulty of Food Science, Zhejiang Pharmaceutical College, 888 East of Yinxian Road, Ningbo, Zhejiang 315100, PR China.
出版信息
Food Chem. 2018 Mar 1;242:174-181. doi: 10.1016/j.foodchem.2017.09.054. Epub 2017 Sep 12.
A range of hydroxypyridinone derivatives were synthesized starting from kojic acid. Among them, 10 and 11 were found to possess the strongest inhibitory effect on monophenolase activity of mushroom tyrosinase, having IC values of 2.04 and 1.60μM, respectively. The IC values of 10 and 11 for the inhibition of diphenolase activity of mushroom tyrosinase were determined as 13.89 and 7.99μM, respectively. Investigation of the inhibitory mechanism of these two compounds indicated that the inhibition was reversible and of a competitive-uncompetitive mixed type. The K and K values of 10 were determined to be 24.84 and 32.54μM, respectively, and the corresponding values for 11 being 18.07 and 21.34μM, respectively. The effect of 11 on the browning process of fresh-cut apples was evaluated by measuring the color change and browning index. The results indicated that 11 had a significant effect on controlling the browning of fresh-cut apple slices.
从曲酸出发合成了一系列羟基吡啶酮衍生物。其中，化合物 10 和 11 对蘑菇酪氨酸酶的单酚酶活性具有最强的抑制作用，IC 值分别为 2.04 和 1.60μM。化合物 10 和 11 对蘑菇酪氨酸酶的二酚酶活性的抑制作用的 IC 值分别为 13.89 和 7.99μM。对这两种化合物的抑制机制的研究表明，抑制作用是可逆的，属于竞争非竞争混合类型。化合物 10 的 K 和 K 值分别为 24.84 和 32.54μM，化合物 11 的相应值分别为 18.07 和 21.34μM。通过测量颜色变化和褐变指数来评估 11 对鲜切苹果褐变过程的影响。结果表明，11 对控制鲜切苹果片的褐变有显著效果。
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