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标题：食品添加物と消化酵素作用(第3報) : 着色料とトリプシンその2
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作者：伊藤利之 ; 池沢宏郎 ; 手島節三等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1970
卷号：16
期号：3
页码：134-137
DOI：10.1248/jhs1956.16.134
出版社：The Pharmaceutical Society of Japan
摘要：Effect of food dyes on the amidase activity of trypsin was examined by using a synthetic substrate, N^α-benzoyl-L-arginine amide. Xanthene dyes strongly inhibited the tryptic activity, as shown previously in the case of hydrolysis of casein. The effects of xanthene dyes including fluorescein and its lower halogenated derivatives were also examined. From the experimental results, it was found that the extent of inhibition becomes stronger in the following order : fluorescein, 2', 7'-dichlorofluorescein<4', 5'-diiodofluorescein, 4', 5'-dibromofluorescein