| abstract |
The disclosure provides a method for enhancing tyrosinase inhibitory activity, and belongs to the technical field of intensive and deep processing of fruits and vegetables. The disclosure improves an inhibitory effect of a tyrosinase inhibitor on tyrosinase in manner of heating treatment; the tyrosinase inhibitor consists of a phenolic acid with a concentration of 0.6-1.8 mg/mL and a saponin with a concentration of 0.5-1.5 mg/mL; and the heating treatment conditions are as follows: the heating temperature is 130-170° C., and the heating time is 30-120 min. The disclosure compounds polyphenols and the saponin into the tyrosinase inhibitor, tyrosinase relative activity after treatment can be as low as 5%, and a three-component polyphenol can produce a synergistic effect; high temperature will make the saponin deglycosylated to produce substances with a powerful tyrosinase inhibitory effect, such as a polyphenol polymer, thus greatly improving the inhibitory effect of the tyrosinase inhibitor on the tyrosinase. |