脱色对百蕊草多糖的结构及应用特性的影响：过氧化氢脱色和活性炭脱色的比较

摘要/Abstract

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失重率59.33%，CTP失重率53.21%）；CTP达到一定质量浓度（6～10 mg/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（1～10 mg/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, HepG2

Abstract: Two kinds of samples, HTP (hydrogen peroxide decolorization) and CTP (activated carbon decolorization), were obtained by hydrogen peroxide oxidation and activated carbon adsorption of Thesium chinense Turcz. polysaccharide. The physical characteristics of the two samples were analyzed by modern instruments (X-ray diffractometer, thermogravimetric analyzer, laser particle size analyzer, rheometer), and the inhibitory activities of CTP and HTP on the proliferation of liver cancer cells were compared, as well as their effects on the temperature of carrageenan gel. The results showed that the crystal structure of CTP was more obvious in the X-ray diffraction pattern; At the same dosage, its apparent viscosity was also higher than HTP; The thermogravimetric curve showed that the thermal decomposition degree of HTP was higher than that of CTP (weight loss rate of HTP was 59.33%, weight loss rate of CTP was 53.21%); When CTP reached a certain mass concentration (6-10 mg/mL), it showed the activity of inhibiting the proliferation of HepG2 cells, while HTP did not show the activity of inhibiting the proliferation of cancer cells in the range of experimental mass concentration (1-10 mg/mL); At the same time, the temperature hysteresis of CTP to compound increased more than that of HTP. Therefore, different decolorization methods will affect the structure and application characteristics of Thesium chinense Turcz. polysaccharide.

Key words: Thesium chinense Turcz. Polysaccharide, decolorization, structural characteristics, carrageenan, HepG2

中图分类号:

TS201.7

邵丽君琚飞龙钟杨周颖娣李贝贝凌依凡孙玥梁进李雪玲. 脱色对百蕊草多糖的结构及应用特性的影响：过氧化氢脱色和活性炭脱色的比较[J]. 食品科学, 0, (): 0-0.

Fei-Long JU jin liang. Effect of decolorization treatment on the structure and application properties of polysaccharides from Thesium chinense Turcz.: Comparison of activated carbon and hydrogen peroxide decolorization[J]. FOOD SCIENCE, 0, (): 0-0.

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