The inhibitory effects of two food additives (propyl gallate and L-ascorbyl palmitate) on tyrosinase was explored through enzyme kinetics research， and the relationship between the two food additives and tyrosinase was explored by molecular docking technology. The results showed that propyl gallate was a reversible mixed inhibitor of tyrosinase， the IC50 values of propyl gallate was (18.036±0.823) mmol/L， and L-ascorbyl palmitate was a reversible anticompetitive inhibitor with IC50=(2.806±0.082) mmol/L. The results of molecular docking showed that the interaction between the two food additives and tyrosinase was mainly through hydrogen bonds and van der waals forces. This experiment expanded the research direction of tyrosinase inhibitors and provided a theoretical basis for the application of food additives in the field of enzyme inhibitors.