1462023,Vol.44,No.04食品科学※食品化学过氧化氢和活性炭脱色对百蕊草多糖结构及应用特性影响的比较分析邵丽君，琚飞龙，钟杨，周颖娣，李贝贝，凌依凡，孙玥，梁进，李雪玲*（安徽农业大学茶与食品科技学院，安徽省农产品加工工程实验室，安徽合肥230036）摘要：采用过氧化氢氧化和活性炭吸附对百蕊草多糖进行脱色，得到HTP（过氧化氢脱色处理）和CTP（活性炭脱色处理）两种样品，采用现代仪器手段（X射线衍射仪、热重分析仪、激光粒度仪、流变仪）分析二者的物理特性，并比较CTP和HTP抑制肝癌细胞增殖活性，及其对κ-卡拉胶凝胶温度的影响。结果表明，CTP在X射线衍射图谱中表现出更加明显的晶体结构；相同添加量下，其表观黏度也高于HTP；热重曲线表明，HTP热分解程度高于CTP（HTP质量损失率59.33%，CTP质量损失率53.21%）；CTP达到一定质量浓度（6～10mg/mL）时，表现出抑制人肝癌细胞HepG2增殖的活性，而HTP在实验质量浓度范围内（1～10mg/mL）没有表现出抑制癌细胞增殖活性；同时，CTP对复配胶的温度滞后增加幅度大于HTP。因此，不同脱色方法会影响百蕊草多糖的结构及应用特性。关键词：百蕊草多糖；脱色；结构特性；卡拉胶；HepG2EffectofActivatedCarbonorHydrogenPeroxideDecolorizationontheStructureandApplicationPropertiesofPolysaccharidesfromThesiumchinenseTurcz.SHAOLijun,JUFeilong,ZHONGYang,ZHOUYingdi,LIBeibei,LINGYifan,SUNYue,LIANGJin,LIXueling*(AnhuiEngineeringLaboratoryforAgro-productsProcessing,SchoolofTeaandFoodScience&Technology,AnhuiAgriculturalUniversity,Hefei230036,China)Abstract:HydrogenperoxideandactivatedcarbonwereseparatelyusedfordecolorizationofThesiumchinenseTurczpolysaccharides.ThephysicalcharacteristicsofthetwodecolorizedsampleswereanalyzedbyX-raydiffractometry(XRD),thermogravimetry,laserparticlesizeanalyzerandrheometer,andtheirinhibitoryactivitiesagainsttheproliferationoflivercancercellswerecompared,aswellastheireffectsonthegelationtemperatureofκ-carrageenan.Theresultsshowedthatthecrystallinestructureoftheactivatedcarbon-treatedsamplewasmoreobviousintheXRDpattern.Itsapparentviscositywashigherthanthatofthehydrogenperoxide-treatedsampleatthesameconcentration.Thethermogravimetriccurveshowedthatthethermaldecompositiondegreeofth...
