筛选胀果甘草是对蘑菇酪氨酸酶抑制活性最强的提取物,并研究其对蘑菇酪氨酸酶的抑制类型,探究其抑制作用机理.考察了胀果甘草7种不同溶剂包括甘草酸、提酸废液、石油醚、氯仿、乙酸乙酯、正丁醇及水提取物对蘑菇酪氨酸酶的抑制作用和对2,2-联氮-双(3-乙基苯并噻唑啉-6-磺酸)二胺盐(ABTS)自由基阳离子(ABTS'+)、羟基自由基(HO·)的清除作用,根据双倒数曲线图形判断对蘑菇酪氨酸酶的抑制作用类型,结合抗氧化能力探究对蘑菇酪氨酸酶的抑制作用机理.在胀果甘草7种溶剂提取物中,以乙酸乙酯提取物对蘑菇酪氨酸酶具有最强的抑制作用,IC50为3.477 5 g/L,双倒数曲线做图得到了一组纵轴截距不变的曲线,抑制常数K1为0.6667 g/L,胀果甘草乙酸乙酯提取物也具有最强的清除ABTS'+、HO·的能力,半清除浓度和速率常数分别为0.0442 g/L和4.634×108 L/(g·s).胀果甘草乙酸乙酯提取物对蘑菇酪氨酸酶的抑制作用是可逆竞争性抑制,推测其对酪氨酸酶的抑制是通过清除了氧自由基和作为竞争性底物而实现的.
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