文献类型：期刊文献

中文题名：酶法合成黑色素的稳定性研究

英文题名：Stability of Melanin Synthesized with Enzymatic Reaction

作者：张金萍[1] 杜孟浩[1] 王敬文[1]

第一作者：张金萍

机构：[1]中国林业科学研究院亚热带林业研究所

年份：2007

卷号：29

期号：1

起止页码：8-10

中文期刊名：氨基酸和生物资源

外文期刊名：Amino Acids & Biotic Resources

收录：CSTPCD

基金：国家"十五"攻关项目(2001BA506B03);浙江省科技厅一般项目(2004C32058)

语种：中文

中文关键词：酶法合成;黑色素;稳定性

外文关键词：enzymatic synthesis; melanin; stability

分类号：Q814

摘要：运用紫外分光光度计对以酪氨酸为底物酶法合成的黑色素进行稳定性分析,结果表明:该黑色素的最大吸收峰为212 nm,不溶于水和酸,易溶于碱,在碱性条件下颜色稳定。热、自然光、紫外光、蔗糖、葡萄糖对色素稳定性无影响;氧化剂H2O2和还原剂Na2SO3对其影响不大;几种金属离子(除Fe2+)对黑色素吸光值及颜色无影响。
With the UV spectrophotometer, the stability of melanin was analyzed which was synthesized with tyrosine substrate. The results showed as follows. The maximum absorption of melanin was 212 nm. It did not dissolve in water or acid. Heat, natural light, ultraviolet, sucrose and glucose had no effect on the stability of the pigment. The oxidant H2O2 and reducer Na2SO3 had little effect on the stability. Several metal ions （except Fe^2＋ ） did not have effects on the color and optical absorption value of the melanin.