Gender: male
Title: Professor, Doctoral Supervisor
Introduction:
Work experience:
1996 Up to now, he has served as a professor at Shandong Agricultural University, a tutor for postgraduate students in food science, and concurrently served as the leader of the tutor group. In 2003, he was transferred to Jinan University to continue to be a professor and master tutor in the Department of Food Science and Engineering.
Learning experience:
From 2000 to 2002, I went to the Chinese University of Hong Kong twice to study food functional factors and their antiviral and antitumor active components. He has served as a science and technology consultant in Feicheng, Linqu and other counties and cities in Shandong Province and deputy director of science and technology in related enterprises; Completed more than ten projects (fruit wine, fruit vinegar, beverage, preserved fruit, pickles, active lactic acid bacteria, ginger series products, etc. ) funded by food or health food enterprises. At present, the main research fields are: the study of functional factors in homologous raw materials of medicine and food, the processing of functional foods, and the detection of taboo components in plants.
Research direction:
Mainly engaged in the teaching and research of functional food and food safety.
Main works:
He has edited four textbooks, including Food Additives and Processing Technology of Fruits and Vegetables.
Teaching courses:
Functional food, new food technology, food biotechnology, deep processing of fruits and vegetables, food additives, food factory design, food science topics, food chemistry, storage and processing of fruits and vegetables. Since I became a tutor for master students, I have trained 23 master students, of whom 2 went abroad for further study, 10 for doctoral degree and 2 as associate professors.
The main social services include: deep processing of fruit and vegetable products, industrial production of functional factors such as anti-oxidation, anti-tumor, anti-aging and anti-corruption and functional foods. Using molecular imprinting technology, the purity of 6- gingerol is 90%, the content of total gingerol is over 95%, the extraction rate of garlic polysaccharide is 65438 05%, and the purity is over 96%.
Undertake the task:
He presided over and participated in more than 20 national (6), provincial and ministerial-level scientific research projects, of which 8 won provincial and ministerial-level and university-level scientific and technological progress awards respectively.
* * * Published more than 1 10 papers, including 8 SCI papers, more than 60 CA extraction papers, 4 international academic conference papers and 4 teaching materials. We applied for 1 1 patents, and four of them were authorized.
Current research topics:
1. National Natural Science Foundation: Study on Primary Structure of Garlic Polysaccharide and Its Function of Proliferating Probiotics (3067 1472), presided over;
2. 863 Project of Ministry of Science and Technology: Study on Activity, Structure and Modification of Garlic Polysaccharide (2007AA 10Z340), presided over;
3. Guangdong Provincial Department of Science and Technology's key agricultural research program: pilot study on anti-fatigue ginger beverage and ginger beverage (2005B2040 1007), presided over;
4. Guangzhou Science and Technology Bureau: Pilot study on key technologies of garlic polysaccharide and its health food production (2006Z3-E073 1), presided over.
Scientific research projects completed in recent three years:
1. 863 project of Ministry of Science and Technology: manufacturing technology and product development of high value-added natural seasonings and flavors (200 1A24802 1), participated in;
2. National Natural Science Foundation of China: Study on Primary Structure of Garlic Polysaccharide and Its Function of Proliferating Probiotics (3067 1472), presided over;
3. The anti-aging components of ginger were separated and identified by the State Education Commission. No.247, Liu Si, Jiao Wai, presided over;
4. Science Fund of Jinan University: Research on Extraction, Separation and Purification of Peach Gum Polysaccharide, presided over.
Main papers published in recent three years:
[1]. molecular structure of N- methyl -N- cis-styryl cinnamamide in wampee. ) skeels [J]. Acta Cryst。 Part E62, 2006: 1987- 1988.
[2]. Simulated determination of trilobal -6-o- isobutyrate A and b[j] in Wedelia trilobata by gas chromatography. Chromatography, 2006,24 (5): 499-502.
[3]. Yellow. Anti-fatigue effect of gingerol [J]. Asia-Pacific Journal of Clinical Nutrition, 2006, 15(2): 146
Nie, Hong, Meng Lanzhen, Zhang Hui, Xu Liba, Qiu Fen, Huang Xuesong. Analysis of anti-platelet aggregation components of ginger oleoresin by immobilized chromatography model of chicken platelet membrane [J].ACTA Pharmacopoeia, 2006,27 (7): 334
[5]. Determination of 6- gingerol in fresh ginger with 6- gingerol oxime [J]. Food and Fermentation Industry, 2007(6): 123
[6]. Preparation and identification of sulfated garlic polysaccharide [J]. Food Science, 2007,28 (92): 91~ 94
[7]. Study on clarification of garlic polysaccharide extract by silica sol-bentonite method [J]. Food and Fermentation Industry, 2007( 1):55-57.
[8]. Study on decolorization of peach glue hydrolysate by activated carbon [J]. Food Science and Technology, 2006 (10):104-107.
Mass spectrometry analysis of 6- gingeroloxime [J]. Journal of Jinan University, 2006,27 (5): 715-719.
[10]. Effects of Sulfation Agents and Solvents on Sulfation Modification of Inulin [J]. Research and Development of Natural Products, 2006 (5): 747 ~ 750
[1 1]. Selection of emulsifying system of ginger oleoresin [J]. Food Industry Science and Technology, 2006 (10): 82-84.
[12]. New detection technology of Listeria monocytogenes in food [J]. Food Science and Technology, 2007
[13]. Study on the Law of Peach Glue Hydrolysis [J]. Journal of Jinan University (Natural Science Edition), 2007,28 (3): 292 ~ 295
[14]. Effect of 6-gingerol on the flavor of ginger wine [J]. Brewing technology, 2007 (6): 32 ~ 33,36
[15]. Effects of pure rubber powder and β -cyclodextrin on the particle size distribution of emulsified ginger essence [J]. Food Industry Science and Technology, 2007 (4):198-199,203.
[16]. Study on Purification of Litchi Seed Brown Pigment [J]. Food Research and Development, 2007(2):74-78.
[17]. Free amino acids in litchi seed [J]. Amino acid resources and biomass [J].2007(6):
[18]. clarification effect of thermal extraction of garlic polysaccharide by silica sol-bentonite method [J]. food science and technology, 2007
[19]. Determination of alliin in garlic by 4-MP method [J]. Food Science, 2006 (1):171-174.
[20]. Extraction, separation and analysis of garlic polysaccharide [J]. Food Science, 2005,26 (9): 48-51.
[2 1]. Determination of fructan in garlic [J]. Food and Fermentation Industry, 2005,31(8): 84-86.
[22]. Isolation and identification of crystalline gingerol [J]. Food and Fermentation Industry, 2005,31(10): 82-84.
[23]. Study on separation and synthesis of theanine by cation exchange resin [J]. Food and Fermentation Industry, 2006 (4): 126- 129.
[24]. Selection of the best wavelength when determining xylose content by DNS method [J]. Food Science, 2006,27 (4):196-198.
[25]. The influence of some processing conditions on the stability of gingerol [J]. Food Industry Science and Technology, 2006(2):92-94.
[26]. Yellow. Production and Application of Original Peach Gum and Commercial Peach Gum [J]. Food Research and Development, 2005,26 (4):175-178.
[27]. Study on the flavor and stability of Ma Tishuang [J]. Food Science and Technology 2006(4):92-94
[28]. Overview of production technology of fresh-cut products abroad [J]. Modern Food Science and Technology, 2006 (1):147-151,159.
[29]. Study on clarification conditions of garlic polysaccharide extract [J]. Food Science and Technology, 2006(6):55-57.
[30]. Determination of wampee amide in wampee and wampee core [J]. Journal of Food Industry Science and Technology, 2006 (6): 172- 173, 176.
[3 1].732 ion exchange resin and DEAE-23 resin for purification of garlic polysaccharide [J].2006 food research and development
(7): 149- 15 1.
[32]. Effects of several processing treatments on browning of fresh-cut water chestnut [J]. Food Science and Technology, 2006 (7): 255 ~ 257.
[33]. Factors affecting Maillard reaction rate of alliin [J]. Food Science and Technology, 2006 (7): 156 ~ 158.
[34]. Preparation and identification of 6-dehydrogingerol [J]. Food and Fermentation Industry, 2006,32 (5): 62-64.
[35]. Optimization of soaking conditions of bitter gourd wine [J]. Food Research and Development, 2006,27 (7):133-135.
[36]. Determination of alliin in fresh garlic by RP-HPLC [J]. Food and Fermentation Industry, 2005,31(5);
106- 109.
[37]. Effect of polyamide on the separation of gingerol [J]. Food Industry Science and Technology, 2005 (1): 99-10/.
[38]. Biological activity of gingerol [J]. Journal of Jinan University (Natural Science Edition), 2005 (3): 162- 167
[39]. Production and application of primary and commercial peach gum [J]. Food Research and Development, 2005,26 (4):175-178.
[40]. Extraction, separation and analysis of garlic polysaccharide [J]. Food Science, 2005,25 (9): 48-51.
[4 1]. Isolation and identification of crystalline gingerol, Food and Fermentation Industry, 2005,31(10): 82-84.
[42]. Production of crystalline alliin from fresh garlic [J]. Food Science, 2004 (1 1): 200-203.
[43]. Analysis of the content and chemical composition of the volatile oil from Chinese onion [J]. Food and Fermentation Industry, 2004 (10):114-17
[44]. Effects of several treatment methods on discoloration of burdock slices [J]. Food Industry Science and Technology, 2004 (10): 85-87.
[45]. Huang, Chen Yaxue. Comparison of Flavor Substances between Fresh Ginger and Dried Ginger by GC/MS [J]. China Food Journal,
2007,7(5): 133- 138
[46]. GC-MS analysis of flavor components of supercritical carbon dioxide extract from wampee pit [J]. China condiment,
2007( 1 1):62-65.
[47]. Study on acid hydrolysis of garlic polysaccharide [J]. Food Science and Technology, 2007 (10):105-108
[48]. Application of entrainer in supercritical CO2 extraction of natural products [J]. Food Research and Development, 2007 (11);
Patents obtained or applied for in the past three years:
(1) method for preparing allicin and neutral garlic polysaccharide jointly [P]. (PatentNo.: 200310117624.3)
(2) Method for jointly preparing garlic essential oil and neutral garlic polysaccharide [P]. (PatentNo.: 200310117624.3)
(3) The production method of kind of garlic fructooligosaccharide [P]. Patent application number: 20055438+00 10909.438+0.
④ Peach gum octenyl succinate and its preparation method [P]. Patent application number: 2007 10026299.8.
⑤ Manufacture of natural crystalline gingerol [P]. Patent number: 2004 10052573.5.
⑥ Synthesis and application of gingerol [P]. Patent application number: 200510032975.3;
⑦ 6- gingerol oxime was used to determine 6- gingerol in ginger and its products [P]. Patent application number: 200510120629.0;
8. Production method of fresh ginger juice wine [P]. Patent application number: 200510120630.3;
⑨ Application of gingeroloxime in preparation of anti-platelet aggregation drugs [P]. Patent application number: 2006 10036605.6438+0.
Contact information: 020-88152236,85226630; thxs@jnu.edu.cn