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酪氨酸解氨酶（TAL）广泛存在于植物和微生物中，是苯丙氨酸代谢途径的关键酶之一，能跃过肉桂酸-4-羟基化酶（C4H）直接将酪氨酸转化为香豆酸，香豆酸可进一步生成白藜芦醇、柚皮素等具有抗氧化、抗衰老作用的苯丙素类天然产物。TAL分解酪氨酸产生香豆酸，使反应溶液在 333 nm 处的吸光度随反应时间而上升，根据吸光度的变化率可计算出TAL 活性。
Tyrosine ammonia-lyase (TAL) is widely present in plants and microorganisms. It is one of the key enzymes in the phenylpropanoid metabolic pathway, capable of directly converting tyrosine into p-coumaric acid, bypassing cinnamate-4-hydroxylase (C4H). p-Coumaric acid can be further converted into phenylpropanoid natural products with antioxidant and anti-aging effects, such as resveratrol and naringenin. TAL catalyzes the decomposition of tyrosine to produce p-coumaric acid, causing the absorbance of the reaction solution at 333 nm to increase over time. TAL activity can be calculated based on the rate of change in absorbance.
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