以L-3,4-二羟基苯丙氨酸为底物,研究L-苹果酸对酪氨酸酶的抑制作用。结果表明,L-苹果酸对酪氨酸酶有较强的抑制作用,其抑制酪氨酸酶活力下降50%的抑制浓度(IC50)为17.55mmol/L。动力学分析,L-苹果酸对酪氨酸酶的抑制作用为可逆非竞争性抑制,测得其抑制常数为0.629 mmol/L。L-苹果酸对酪氨酸酶的抑制作用为首次发现,为酪氨酸酶抑制剂的开发应用提供理论基础。 Using L-3,4-dihydroxyphenylalanine as a substrate, the inhibitory effect of L-malic acid on tyrosinase was studied. The results showed that L-malic acid had a strong inhibitory effect on tyrosinase, and the IC50 value of inhibiting tyrosinase activity by 50% was 17.55 mmol / L. Kinetic analysis, L-malic acid tyrosinase inhibition of reversible non-competitive inhibition, the measured inhibition constant of 0.629 mmol / L. The inhibitory effect of L-malate on tyrosinase was first discovered, providing a theoretical basis for the development and application of tyrosinase inhibitors.