摘要
目的:确定复方首乌蒺藜汤水提取物对蘑菇酪氨酸酶活性的影响。方法:采用蘑菇酪氨酸酶多巴速率氧化法测定蘑菇酪氨酸酶活性。反应物2 mL,37℃孵育10 min后,加0.15%DL-多巴1 mL,再孵育2min,用分光光度计于475 nm处测定吸光度A值(A475)。结果:观察组复方首乌蒺藜汤水提取物对蘑菇酪氨酸酶的激活率为78.01%,对照组白灵片的激活率为10.49%(P<0.01)。结论:复方首乌蒺藜汤对蘑菇酪氨酸酶有激活作用,且优于白灵片。
Objective： To determine the effects of water extract of compound radix Shouwu Jili Soup on mushroom tyrosinase activity. Methods： Mushroom tyrosinase activity was measured by mushroom tyrosinase oxidation method. Reagents, 2 mL, 37℃ were incubated for 10 minutes, and then, 0.15% DL-dopa 1mL was added, and was incubated for another 2 minutes. absorbent values was measured with a spectrophotome-ter at 475nm （A475）. Results： The activation rate was 78.01% in the experimental group and was 10.49%in the control group, with a significant difference （P〈0.01）. Conclusion： Compound Radix Shouwu Jili Soup can activate mushroom tyrosinase and the activation was superior to Bai Ling tablet （P〈0.01）.
出处
《中国麻风皮肤病杂志》
2014年第8期492-493,共2页
China Journal of Leprosy and Skin Diseases
关键词
复方首乌蒺藜汤
白癜风
蘑菇酪氨酸酶
Compound Radix Shouwu Jili Soup
vitiligo
mushroom tyrosinase
