Potatoes contain a lot of tyrosinase. In addition, the following foods also contain a lot of tyrosinase: cheese, chocolate and citrus foods, pickled sardines, tomatoes, milk, lactic acid drinks, cheese, animal liver, beef, yogurt, condensed milk, sausages, ham, fermented foods, broad beans, lentils, pineapples, bananas and figs;

Tea (all kinds of caffeinated drinks and foods), liquor, fruit wine, beer, aged vinegar, soy sauce, fermented bean curd, stinky tofu, preserved eggs, pickled products (such as sauerkraut and kimchi), mackerel, blue ginseng, bamboo pod fish, tuna, hairtail, perch, catfish and yellow croaker.

Note: Tyrosinase is 1 copper-containing oxidoreductase with complex structure and multiple subunits, which widely exists in microorganisms, animals, plants and human bodies.

Extended data:

Introduction of tyrosinase;

Tyrosinase participates in two reactions of melanin synthesis: the first step is hydroxylation of monohydric phenol into dihydric phenol, and the second step is oxidation of o-dihydric phenol into o-quinone. O-Diquinone will turn into melanin after several steps of reaction.

Tyrosinase is a copper-containing enzyme, which exists in plant and animal tissues and catalyzes the oxidation of tyrosine to produce melanin and other pigments, such as exposing peeled or sliced potatoes to the air to turn black.

Tyrosinase exists in the melanosome of skin melanocytes. In the human genome, tyrosine is encoded by TYR gene. Tyrosinase has many biological functions. In recent years, its application in medicine, beauty, food and environmental protection has attracted wide attention at home and abroad.

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