ピリミジンチオルのチロシナーゼ抑制機構と,新鮮な切断されたリンゴの茶色化防止におけるそれらの潜在的な応用

Guangcheng Wang1, Jinfeng Zhang1, Zhiyun Peng2

  • 1State Key Laboratory of Discovery and Utilization of Functional Components in Traditional Chinese Medicine, Engineering Research Center for the Development and Application of Ethnic Medicine and TCM (Ministry of Education), Guizhou Provincial Engineering Research Center for the Development and Application of Ethnic Medicine and TCM, Guizhou Medical University, Guian New Area, 561113, China.

Food chemistry
|August 29, 2025
PubMed
まとめ

ピリミジン2チオール (PT) とピリミジン2,4- ディチオール (PDT) は強力なチロシナーゼ阻害剤で,コジック酸を大幅に上回ります. これらの安全な化合物は 果物の茶色化を効果的に防止し 食品産業にとって有望な解決策となります

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