该研究探索了蓝斑背肛海兔卵多糖（Notarchus leachii freeri eggs, NLFE）的结构特征、理化性质及界面性质。依次通过冷水浸提和热水浸提法制备蓝斑背肛海兔卵多糖；采用化学组成分析和苯酚-硫酸法分别测定其多糖的化学组成和含量；利用X-射线衍射技术（XRD）和傅里叶红外光谱技术（FT-IR）对多糖结构进行表征；进一步，采用传统的均质法研究该多糖的界面性质（包括起泡性质和乳化性质）。实验结果显示，热水浸提法处理蓝斑背肛海兔卵的多糖提取率高于冷水浸提法，得率分别为16.31%和12.52%，且这两种提取物均是由多糖和少量蛋白质组成的具有半结晶结构的无定型物，其多糖含量分别高达84.73和85.46%。随着pH值的升高，冷水提多糖的起泡指数逐渐降低（从270%降低到180%），但显著高于热水提多糖，泡沫稳定性平均为55.85%均低于热水提多糖（平均值为92.47%）；与冷水提多糖稳定的乳液相比，热水提多糖制备的乳液在不同条件下粒径更小，更有利于形成稳定的乳液。综上所述，蓝斑背肛海兔卵多糖具有一定的起泡能力和乳液稳定能力。该研究旨在为蓝斑背肛海兔卵多糖的开发利用提供理论参考。

The structural characteristics, physicochemical properties, and interfacial properties of the polysaccharide from Notarchus leachii freeri eggs (NLFE) were studied in this work. Polysaccharides from NLFE were prepared by cold water extraction and hot water extraction, respectively. The chemical composition analysis and phenol-sulfuric acid method were used to determine the chemical composition and content of the polysaccharide; the structure of polysaccharide was characterized by X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FT-IR). Furthermore, the interfacial properties (including foaming properties and emulsifying properties) of the polysaccharides were studied by the traditional homogenization method. The results experimental showed that the extraction rate of the polysaccharide from NLFE treated by the hot water extraction was higher than that by the cold water extraction, with their extraction rates being 16.31% and 12.52%, respectively. Both extracts were semi-crystalline amorphous substances composed of polysaccharides and a small amount of protein with their polysaccharide contents up to 84.73 and 85.46%, respectively. With the increase of pH level, the foaming index of the polysaccharide extracted by the cold water gradually decreased (from 270% to 180%, which were still significantly higher than those for the hot water method), and their foam stability was 55.85% on average (which was lower than that for the hot water extraction method i.e. 92.47% on average). Compared with the emulsion stabilized by the polysaccharides extracted via cold water extraction, the emulsion stabilized by the polysaccharides obtained via hot water extraction had a smaller particle size under various conditions, thereby being more conducive to the formation of a stable emulsion. In summary, the polysaccharide obtained from NLFE demonstrates certain foaming ability and emulsion stabilizing ability. This study aims to offer a theoretical reference for the development and utilization of polysaccharides derived from NLFE.

海南省科技专项（ZDYF2022SHFZ289）；海南省自然科学基金项目（821QN253）