采用酶动力学方法研究了对羟基肉桂酸对酪氨酸酶单酚酶的抑制效应。
The inhibitory effects of 4-hydroxycinnamic acid on the activity of monophenol oxidase in tyrosinase were studied using enzymological kinetic method.
采用酶动力学方法研究了对羟基肉桂酸对酪氨酸酶单酚酶和二酚酶活力的抑制效应。
The inhibitory effects of 4-hydroxycinnamic acid on the activity of monophenol oxidase and diphenol oxidase(containing) in tyrosinase were studied using enzymological kinetic method.
采用酶学动力学方法研究2-羟基-4-甲氧基苯甲醛（HMB）对酪氨酸酶的单酚酶和二酚酶活力的抑制效应。
The inhibition effect of 2-hydroxy-4-methoxy-benzaldehyde(HMB)on the activity of monophenolase and diphenolase contained in tyrosinase was studied using enzymological kinetic method.
在酶促氧化条件下，对模拟苹果酒体系中，儿茶素、表儿茶素、绿原酸和咖啡酸这四种单酚进行氧化聚合反应实验。
Under the condition of enzymatic oxidation, it was studied by the experiment of oxidative polymerization of catechin, epicatechin, chlorogenic acid and caffeic acid in the cider model system.
结果表明，单酚在酶促下确实会发生聚合，且不同的单酚表现出不同的聚合过程及不同的聚合速度。
The result indicated that phenol did polymerize. And different phenols had different procedure and speed of polymerization.
结果表明，单酚在酶促下确实会发生聚合，且不同的单酚表现出不同的聚合过程及不同的聚合速度。
The result indicated that phenol did polymerize. And different phenols had different procedure and speed of polymerization.
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