The development of tyrosinase inhibitors to prevent the enzymatic browning have become a research hotspot in food industry. 4-Hydroxycinnamic acid (CA) and ferulic acid (FA) are both the derivates of cinnamic acids, which are widely coexisted in plants seeds and leaves. CA combined with FA (inhibition rate of 90.44%) were found to effectively inhibit tyrosinase activity than employing CA and FA alone (inhibition rate of 12.15% and 22.17%, respectively). CA-FA-tyrosinase complex resulted in fluorescence quenching. The first-order kinetics and Weibull models well described the inactivation of tyrosinase at 2–4 mM and 6–10 mM of CA and FA, respectively. Additionally, UV–vis spectrum indicated that several characteristic groups such as hydroxyl group in CA competed with the nucleophilic attack of intramolecular cyclization, leading to the decrease of characteristic peak. Molecular docking further studied that CA and FA interacted with the activity cavity of tyrosinase by amino acids residues Ser282, His263, and Val283.

防止酶促褐变的酪氨酸酶抑制剂的开发已成为食品工业的研究热点。4-羟基肉桂酸（CA）和阿魏酸（FA）都是肉桂酸的衍生物，肉桂酸广泛存在于植物的种子和叶片中。与单独使用CA和FA相比，发现CA与FA结合（抑制率为90.44％）可有效抑制酪氨酸酶活性（抑制率分别为12.15％和22.17％）。CA-FA-酪氨酸酶复合物导致荧光猝灭。一级动力学和Weibull模型很好地描述了CA和FA分别在2-4 mM和6-10 mM时酪氨酸酶的失活。此外，UV-vis光谱表明，CA中的几个特征基团（例如羟基）与分子内环化的亲核攻击竞争，导致特征峰的减少。分子对接进一步研究了CA和FA通过氨基酸残基Ser282，His263和Val283与酪氨酸酶的活性腔相互作用。