中文摘要：

以芦荟的表皮、同化薄壁组织和维管柬组织为材料，经组织捣碎匀浆、石油醚萃取、过滤、旋转蒸发浓缩．得到芦荟皮酪氨酸酶抑制剂的提取物．研究该提取物对蘑菇酪氨酸酶的效应．结果表明，芦荟皮质部提取物对蘑菇酪氨酸酶有较强的抑制作用，其IC50值为0．439mg／mL．抑制机理为可逆混合型．对其中的有效成分——芦荟大黄素进行含量测定，结果为0．4％，说明芦荟大黄素在芦荟皮中占有相当的比例．

英文摘要：

Mushroom Tyrosinase is an enzyme that is very important in the browning of fruit and vegetable. Browning of animal usually is caused by effect of Tyrosinase itself. The outer husk of aloe is separated to get the coarse inhibitor of Mushroom Tyrosinase by pounding to pieces, filtrating,extracting,distilling to concentrate liquid attained. We use this inhibitor to act with Mushroom Tyrosinase. Through this way,we can detect the influence of coarse inhibitor on Mushroom Tyrosinase （the rate of inhibit, the type of inhibit）：the inhibitor＇s concentration leading to 50% activity lost（IC50） of it was determined to be 0. 439 mg/mL. The mechanism of this coarse extraction effecting on enzyme is reversible. The type of this coarse extraction effecting on enzyme is mixed type. The inhibition constant （KI） was determined to be 0. 258 mg/mL. The KIS was determined to be 3. 335 mg/mL. As to the major constitution of coarse inhibitor： Aloe-emodin,we detect the content of this compound is 0.4%. Through its structure, we can conclude that Aloeemodin is the main compound which has strong influence on the activity of Mushroom Tyrosinase.