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学者姓名：林少玲
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Abstract ：
本发明提供一种植物基莲子酸奶的制备方法及其产品，包括以下步骤：称取莲子、蒸馏水以及葡萄糖，混合并搅打成颗粒＜150uM的细腻匀浆；高温灭菌之后将其冷却至室温；再往上述经过灭菌处理后的莲子浆中加入2％的复合菌种，持续搅拌直至状态均匀；所述复合菌种包括德式保加利亚乳杆菌、植物乳杆菌、嗜热链球菌，比例为1：2：1；然后将上述接种后的莲子浆经40±5℃，恒温发酵14±1小时，待酸奶基本达到凝固状态时，停止发酵，即得莲子酸奶；最后冷藏保存。本发明仅以莲子作为发酵底物，发酵成品质地均匀，具有良好的稳定性和风味，还大大提高了莲子酸奶的生物碱含量，使其具备改善失眠的作用。
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| GB/T 7714 | 林少玲 , 吴文丽 , 卢艺慧 et al. 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0[P]. | 2025-03-14 . |
| MLA | 林少玲 et al. "一种植物基莲子酸奶的制备方法及其产品" : CN202510300820.0. | 2025-03-14 . |
| APA | 林少玲 , 吴文丽 , 卢艺慧 , 郑宝东 , 李必金 , 范磅生 . 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0. | 2025-03-14 . |
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本发明公开了一种改善鲍鱼罐头橡皮肉质构特性的方法。将新鲜的鲍鱼进行取肉、清洗控水、定型和盐磨之后，用复合蛋白酶对鲍鱼肉中的胶原蛋白和弹性蛋白的分解和结缔组织纤维的水解。同时辅以超声波处理，破坏肌肉原有结构，起到有效降低鲍鱼肉的硬度值的效果。处理完毕后对鲍鱼肉进行清洗控水、漂烫、去齿、分级之后，将鲍鱼肉放置于500V的DENBA+静电波保鲜系统，4℃的条件下处理1h，之后将鲍鱼肉进行金属探测、称重装罐、真空封口、洗罐、杀菌冷却、吹干等步骤。经过以上步骤处理的鲍鱼罐头，能够最大程度改善其橡皮肉质构特性，又能有效保证鲍鱼肉的水分，并且保持其营养成分、良好风味及口感。
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| GB/T 7714 | 胡嘉淼 , 施源 , 颜锦承 et al. 一种改善鲍鱼罐头橡皮肉质构特性的方法 : CN202410275793.1[P]. | 2024-03-12 . |
| MLA | 胡嘉淼 et al. "一种改善鲍鱼罐头橡皮肉质构特性的方法" : CN202410275793.1. | 2024-03-12 . |
| APA | 胡嘉淼 , 施源 , 颜锦承 , 丁悦 , 林少玲 . 一种改善鲍鱼罐头橡皮肉质构特性的方法 : CN202410275793.1. | 2024-03-12 . |
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本发明属于免疫类生物制品技术领域，具体涉及一种缓解吡虫啉诱导免疫损伤的带鱼免疫肽FAFU‑C及其制备方法。本发明所述带鱼免疫肽FAFU‑C的氨基酸序列为Asn‑Gln‑Val‑Ala‑Met‑Asn‑Pro‑Thr‑Asn‑Thr‑Val‑Phe‑Asp‑Ala‑Lys。使用吡虫啉对小鼠进行干预，其免疫功能受到损伤，表明吡虫啉建立免疫损伤模型小鼠具有一定的可行性，而本发明本发明所述带鱼免疫肽FAFU‑C可缓解经吡虫啉诱导的小鼠免疫损伤。
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| GB/T 7714 | 胡嘉淼 , 侯若婷 , 何欣 et al. 缓解吡虫啉诱导免疫损伤的带鱼免疫肽FAFU-C及其制备方法 : CN202410327841.7[P]. | 2024-03-21 . |
| MLA | 胡嘉淼 et al. "缓解吡虫啉诱导免疫损伤的带鱼免疫肽FAFU-C及其制备方法" : CN202410327841.7. | 2024-03-21 . |
| APA | 胡嘉淼 , 侯若婷 , 何欣 , 张怡 , 林少玲 . 缓解吡虫啉诱导免疫损伤的带鱼免疫肽FAFU-C及其制备方法 : CN202410327841.7. | 2024-03-21 . |
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本发明提供一种船用高品质南极磷虾预处理设备，包括机架、剥壳机构、分离机构以及除氟保鲜机构，剥壳机构位于分离机构的上方，且均设置在机架上，除氟保鲜机构设置在分离机构后端；剥壳机构包括第一壳体、剥壳辊筒、半栅笼、动力装置及静电发生器，第一壳体上方设置第一进料口，下方设置第一出料口；剥壳辊筒设在第一壳体内部且与动力装置相连；半栅笼为半圆形，设置在第一壳体下端，包括多个间隔设置的栅条；半栅笼位于剥壳辊筒下方，且与剥壳辊筒配合使用；静电发生器设在第一出料口两侧。本发明有效提高剥壳效率，且剥壳后的虾仁品质高、保鲜效果好、极大的降低了氟含量和微生物的污染；同时其构造设计简单、紧凑，体积小，可减小占地面积。
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| GB/T 7714 | 林少玲 , 王海蓝 , 张昭蓉 . 一种船用高品质南极磷虾预处理设备 : CN202411845928.X[P]. | 2024-12-16 . |
| MLA | 林少玲 et al. "一种船用高品质南极磷虾预处理设备" : CN202411845928.X. | 2024-12-16 . |
| APA | 林少玲 , 王海蓝 , 张昭蓉 . 一种船用高品质南极磷虾预处理设备 : CN202411845928.X. | 2024-12-16 . |
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本发明提供一种可降解米酵菌酸电磁场光动力一体机移动设备，该设备与姜黄素溶液配合使用，包括冷库、电磁场发生器、LED发光组件，其操作步骤如下：将姜黄素溶液喷洒在果蔬上；将果蔬放入电磁场光动力一体机移动设备中，打开控制电源，进行电磁场光动力处理，完成杀菌保鲜过程；其中，姜黄素溶液浓度为1～50μmol/L；冷库温度设置为4±1℃，LED发光组件的光源为425nm，照射时间为1～90min；电磁场发生器的电场强度为1～5kV。本发明利用电磁场处理激活姜黄素介导的光动力技术，通过光动力效应，与可见光产生的活性氧物质有效降低米酵菌酸的产生，并对微生物进行灭活，可最大程度杀灭微生物、保持食物的营养成分、保存良好风味及口感，有效延长货架期。
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| GB/T 7714 | 林少玲 , 董群慧 . 一种可降解米酵菌酸电磁场光动力一体机移动设备 : CN202411845926.0[P]. | 2024-12-16 . |
| MLA | 林少玲 et al. "一种可降解米酵菌酸电磁场光动力一体机移动设备" : CN202411845926.0. | 2024-12-16 . |
| APA | 林少玲 , 董群慧 . 一种可降解米酵菌酸电磁场光动力一体机移动设备 : CN202411845926.0. | 2024-12-16 . |
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以百香果汁为研究对象，采用全自动色差仪、电子舌等设备研究姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响。结果表明：在50μmol/L姜黄素介导下，声光动力联合处理(超声波频率为45 kHz、强度为0.40 W/cm
Keyword ：
声光动力联合处理 声光动力联合处理 姜黄素 姜黄素 百香果汁 百香果汁 贮藏品质 贮藏品质
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| GB/T 7714 | 杨怡静 , 张佳雯 , 林少玲 et al. 姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响 [J]. | 轻工学报 , 2025 , 40 (03) : 19-27 . |
| MLA | 杨怡静 et al. "姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响" . | 轻工学报 40 . 03 (2025) : 19-27 . |
| APA | 杨怡静 , 张佳雯 , 林少玲 , 胡嘉淼 . 姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响 . | 轻工学报 , 2025 , 40 (03) , 19-27 . |
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通过网络药理学探究姜黄素光动力技术的作用和分子机制，为进一步研究姜黄素光动力技术的分子机制提供理论指导。文章通过PharmMapper、SwissTargetPrediction、STITCH、GeneCards等在线分析平台预测姜黄素与光动力技术相关靶点，基于DAVID数据库进行GO功能注释和KEGG富集分析筛选姜黄素运用于光动力的可能机制，使用cytoscape 3.9.1软件构建蛋白—蛋白互作（PPI）网络图，获取核心靶点。结果显示：网络药理学分析可预测78个姜黄素与光动力技术共同靶点，GO富集分析的结果主要涉及RNA聚合酶Ⅱ启动子转录的正与负调控、凋亡过程的正与负调控、信号转导、对药物的反应、对外来刺激的反应、蛋白质磷酸化、炎症反应等173个相关生物过程；KEGG通路富集分析得到癌症的途径、PI3K-Akt信号通路、癌症中的蛋白聚糖、乙型肝炎、脂质与动脉粥样硬化、MAPK信号通路等90条潜在作用通路；PPI网络分析预测核心靶点包括AKT1、TNF、CASP3、STAT3、EGFR、ESR1、SRC、PTGS2、MMP9、ANXA5等。
Keyword ：
作用机制 作用机制 信号通路 信号通路 光动力技术 光动力技术 姜黄素 姜黄素 网络药理学 网络药理学
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| GB/T 7714 | 戴钰洁 , 林中景 , 尹蕊 et al. 基于网络药理学探究姜黄素光动力技术机制 [J]. | 福建轻纺 , 2025 , 8 (01) : 36-43 . |
| MLA | 戴钰洁 et al. "基于网络药理学探究姜黄素光动力技术机制" . | 福建轻纺 8 . 01 (2025) : 36-43 . |
| APA | 戴钰洁 , 林中景 , 尹蕊 , 张怡 , 林少玲 . 基于网络药理学探究姜黄素光动力技术机制 . | 福建轻纺 , 2025 , 8 (01) , 36-43 . |
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Photosensitizers are the key molecules determining the efficacy of anti-microbial photodynamic inactivation. However, photosensitizers for clinical use frequently fail to satisfy safety standards required by the food industry. A variety of strategies could be employed to address these issues i.e. focusing on photosensitizers with high efficiency (>3-log decrease in CFU), on food additives with minimal effects on food qualities (taste, texture, appearance, or nutrients), and also approved photosensitizers by regulatory authorities. This review summarizes 48 relevant studies that reported on the photodynamic activities of approved food additives. We report food additives with favorable photosensitive properties, which are capable of producing reactive oxygen species upon exposure to light at appropriate wavelengths, thereby inactivating various foodborne pathogens with great promise for food sterilization. The information presented in this systematic review may provide practical insights for implementation of photodynamic inactivation in industrial settings and encourage future development of food-grade photosensitizers for food sterilization.
Keyword ：
Food additive Food additive Foodborne pathogens Foodborne pathogens Food safety Food safety Photodynamic Photodynamic
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| GB/T 7714 | Dai, Wanzhen , Hu, Jiamiao , Tan, Bee K. et al. Food additives as photosensitizers: A systematic review and narrative synthesis [J]. | FOOD CHEMISTRY , 2025 , 464 . |
| MLA | Dai, Wanzhen et al. "Food additives as photosensitizers: A systematic review and narrative synthesis" . | FOOD CHEMISTRY 464 (2025) . |
| APA | Dai, Wanzhen , Hu, Jiamiao , Tan, Bee K. , Lin, Shaoling . Food additives as photosensitizers: A systematic review and narrative synthesis . | FOOD CHEMISTRY , 2025 , 464 . |
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Microalgae are rich sources of astaxanthin well recognized for their potent bioactivities such as antioxidant, anti-cancer, and anti-inflammatory activities. Recent interests focused on the bioactivities of microalgae-derived astaxanthin on treating or preventing cancers mediated by their antioxidant and anti-inflammatory properties. This is due to the special structural configuration of microalgae-derived astaxanthin in terms of unsaturation (conjugated double bonds), stereochemical isomerism (3S,3'S optical isomer) and esterification (monoester), which display more potent bioactivities, compared with those from the other natural sources such as yeasts and higher plants, as well as synthetic astaxanthin. This review focuses on the recent advances on the bioactivities of microalgae-derived astaxanthin in association with cancers and immune diseases, with emphasis on their potential applications as natural antioxidants. Various well-developed biotechnological approaches for inducing astaxanthin production from microalgal culture, along with the proven and emerging industrial technologies to commercialize astaxanthin products in a large-scale manner, are also critically reviewed. These would facilitate the manufacture of bioactive microalgae-derived astaxanthin products to be applied in the food and pharmaceutical industries as salutary nutraceuticals.
Keyword ：
anti-cancer activities anti-cancer activities anti-inflammatory activity anti-inflammatory activity antioxidant activity antioxidant activity Microalgae-derived astaxanthin Microalgae-derived astaxanthin overexpression technique overexpression technique supercritical CO2 extraction supercritical CO2 extraction
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| GB/T 7714 | Huang, Jim Junhui , Xie, Qun , Lin, Shaoling et al. Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production [J]. | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2025 , 65 (31) : 7358-7392 . |
| MLA | Huang, Jim Junhui et al. "Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production" . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 65 . 31 (2025) : 7358-7392 . |
| APA | Huang, Jim Junhui , Xie, Qun , Lin, Shaoling , Xu, Wenwen , Cheung, Peter Chi Keung . Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2025 , 65 (31) , 7358-7392 . |
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Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA+)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted Antarctic krill. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted Antarctic krill evidenced by decreased thawing and cooking loss (p < 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field- assisted refrigerator thawing is appropriate for defrosting Antarctic krill and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.
Keyword ：
Antarctic krill Antarctic krill DENBA (+) DENBA (+) Space electric field Space electric field Thawing Thawing
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| GB/T 7714 | Wang, Hailan , Dong, Qunhui , Zhang, Zhaorong et al. Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 102 . |
| MLA | Wang, Hailan et al. "Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 102 (2025) . |
| APA | Wang, Hailan , Dong, Qunhui , Zhang, Zhaorong , Sriboonvorakul, Natthida , Guan, Qiao , Huang, Jim Junhui et al. Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 102 . |
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