Query：
学者姓名：陈杰博
Refining：
Year
Type
Indexed by
Source
Complex
Co-Author
Language
Clean All
Abstract ：
The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.
Keyword ：
HS-GC-IMS HS-GC-IMS HS-SPME-GC-MS HS-SPME-GC-MS Infusion durability Infusion durability Jasmine tea infusion Jasmine tea infusion Key volatile components Key volatile components
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Pang, Wenyuan , Fu, Qinyuan , Xu, Caixia et al. Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea [J]. | FOOD CHEMISTRY , 2025 , 473 . |
| MLA | Pang, Wenyuan et al. "Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea" . | FOOD CHEMISTRY 473 (2025) . |
| APA | Pang, Wenyuan , Fu, Qinyuan , Xu, Caixia , Zhang, Chunyan , Wang, Lu , Zheng, Shoujing et al. Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea . | FOOD CHEMISTRY , 2025 , 473 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
The inhibitory mechanisms of 5 polyphenols including vanillin (V), chlorogenic acid (CA), hydroxybenzoic acid (HA), 3, 4-dihydroxybenzoic acid (P) and gallic acid (GA) on furfural (FF) in sugarcane juice model systems were investigated in this study. The inhibition rates of all these 5 polyphenols on the FF could reach over 90 %. The contents of Fru and 3-DG in polyphenol system were lower than those in Fru/Ser. The adducts formed from polyphenols and Fru were found in all systems and exhibited a trend of increasing first and then decreasing. The results of correlation analysis indicated CA, HA and P exerted negative effects on of FF. Polyphenols probably inhibited FF generation by 2 ways: competitive binding with the precursors and preventing the conversion of intermediates to FF by scavenging free radicals. These results provided basis for improving the quality and safety of sugarcane juice and the application of polyphenol in food industry.
Keyword ：
Furfural Furfural Inhibition mechanism Inhibition mechanism Polyphenol Polyphenol Sugarcane juice Sugarcane juice
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Zou, Weikun , Huang, Huimei , Chen, Jiebo et al. Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols [J]. | FOOD CHEMISTRY-X , 2025 , 27 . |
| MLA | Zou, Weikun et al. "Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols" . | FOOD CHEMISTRY-X 27 (2025) . |
| APA | Zou, Weikun , Huang, Huimei , Chen, Jiebo , Wang, Lu . Inhibition mechanism of thermally induced furfural in simplified sugarcane juice model system by polyphenols . | FOOD CHEMISTRY-X , 2025 , 27 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Singlet oxygen (1O2) has been proven to simultaneously cause oxidative damage to food and the death of microorganisms. In order to enhance the utilization of 1O2 in food systems, this review presents an overview of recent studies on the formation mechanisms of 1O2, the damage mechanisms of 1O2 on food, the self-protective mechanisms in food against 1O2, and the applications of 1O2 in food preservation based on the narrative review guidelines. Studies have shown that in vegetable and meat systems, 1O2 is mainly produced through photochemical reactions. It has been suggested that proteins and lipids are the main target compounds for oxygen in food. Natural antioxidants in food (such as vitamin E and carotenoids) can remove 1O2 through physical or chemical quenching mechanisms. Novel preservation techniques featuring a thin film technology coupled with photosensitizers have been employed on the surface of food to prolong the shelf life. However, how to balance the bactericidal effect of 1O2 and its oxidative effects on food still requires further research. It could be feasible that 1O2 will play an increasingly important role in the future food industry on the premise of strengthening supervision over food safety risks induced by 1O2.
Keyword ：
food preservation food preservation formation mechanisms formation mechanisms oxidative damages oxidative damages quenching mechanisms quenching mechanisms singlet oxygen singlet oxygen
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Xiao, Limei , Zheng, Shoujing , Lin, Zhengrong et al. Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation [J]. | ANTIOXIDANTS , 2025 , 14 (7) . |
| MLA | Xiao, Limei et al. "Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation" . | ANTIOXIDANTS 14 . 7 (2025) . |
| APA | Xiao, Limei , Zheng, Shoujing , Lin, Zhengrong , Zhang, Chunyan , Zhang, Hua , Chen, Jiebo et al. Singlet Oxygen in Food: A Review on Its Formation, Oxidative Damages, Quenchers, and Applications in Preservation . | ANTIOXIDANTS , 2025 , 14 (7) . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Furfural (FF) formed in thermal treated sugarcane juice had the negative effects on its sensory quality and safety. The inhibition pathways of catechin on furfural were investigated in model system consist of fructose and serine based on the composition in sugarcane juice. The results revealed that catechin had a positive effect on preventing the formation of FF both in sugarcane juice and model systems. Five unique molecular ions (m/z 453, 395, 399, 369 and 540) were identified in model system with catechin. This demonstrated that catechin reacted with precursors and intermediates to form adducts, while simultaneously inhibiting furfural formation. The inhibition process was divided into two stages. The early stage was the first 15 min of thermal treatment. The changes of precursors and the generation of catechin- N-(1-Deoxy-D-fructos-1-yl)-L-serine adduct played a critical role in furfural elimination at this stage. The formation of the remaining 4 adducts were mainly took place at the second stage (15-30 min). The Streaker reaction of serine was primarily prevented in Stage 2. These results provide a basic understanding of the inhibition mechanisms of catechin on furfural during thermal treatment and a theoretical basis for optimization of sugarcane juice processing.
Keyword ：
Catechin Catechin Furfural Furfural Inhibition mechanism Inhibition mechanism Sugarcane juice Sugarcane juice Thermal treatment Thermal treatment
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Zheng, Shoujing , Huang, Huimei , Guan, Cheng et al. Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism [J]. | FOOD CONTROL , 2024 , 160 . |
| MLA | Zheng, Shoujing et al. "Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism" . | FOOD CONTROL 160 (2024) . |
| APA | Zheng, Shoujing , Huang, Huimei , Guan, Cheng , Zhang, Lulu , Xiao, Limei , Pang, Jie et al. Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism . | FOOD CONTROL , 2024 , 160 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
A better understanding of amino acids (AA) characteristics is beneficial for breeding, processing and storage of sugarcane. The differences and classification in AA of 10 different sugarcane varieties (S1-S10) were investigated in this study. Varieties affected components and concentrations of free AA (p < 0.05) significantly. The total AA of sugarcanes ranged from 51.44 to 781.61 mg/L, while the content of essential amino acids (EAA) was in the range of 0.72-60.98 mg/L. Glu (glutamic acid) was the most abundant free amino acids in all varieties of sugarcane except S4. Even though S6 had the highest concentration of medicinal AA (781.61 mg/L), the highest proportion of medicinal AA in total AA was found in S5 (81.76%). S6 got the highest comprehensive score in amino acids based on the results of Principal Component Analysis (PCA). The cluster analysis roughly divided the sugarcanes into 2 groups. Group I including S1, S6, S2 and S5 got positive scores in PCA might had great edible and medicinal development and utilization value.
Keyword ：
Assessment Assessment Flavor amino acids Flavor amino acids Free amino acids Free amino acids Medicinal amino acids Medicinal amino acids Sugarcane varieties Sugarcane varieties
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Wang, Lu , Xiao, Limei , Zheng, Shoujing et al. Characterization and assessment of free amino acids in different varieties of sugarcane [J]. | INDUSTRIAL CROPS AND PRODUCTS , 2024 , 212 . |
| MLA | Wang, Lu et al. "Characterization and assessment of free amino acids in different varieties of sugarcane" . | INDUSTRIAL CROPS AND PRODUCTS 212 (2024) . |
| APA | Wang, Lu , Xiao, Limei , Zheng, Shoujing , Pang, Jie , Chen, Jiebo . Characterization and assessment of free amino acids in different varieties of sugarcane . | INDUSTRIAL CROPS AND PRODUCTS , 2024 , 212 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明公开了一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法，利用光波调控单线态氧的活力，缓解鲜切青皮果蔗发霉变质等现象，从而延长鲜切青皮果蔗的货架期。本发明主要包括以下几个步骤：采收、切段、真空包装、光波调控培养。将采收的果蔗进行前处理，去除附着在其表面的泥土等杂质；清理后的果蔗进行切段，每段保持在15～20cm左右，对切分后的果蔗进行真空包装；最后将真空包装后的果蔗置于1 : 1的红蓝复合光，5～15℃下储藏，光源距离样品50cm，保持垂直照射。通过该方法可以达到鲜切青皮果蔗保鲜护绿的目的，具有处理方法简单、保鲜护绿效果好、无化学残留、能耗低、营养物质充分保留等特点。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 王璐 , 张露露 , 陈杰博 . 一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法 : CN202311223417.X[P]. | 2023-09-21 . |
| MLA | 王璐 et al. "一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法" : CN202311223417.X. | 2023-09-21 . |
| APA | 王璐 , 张露露 , 陈杰博 . 一种光波调控单线态氧活力的鲜切青皮果蔗保鲜方法 : CN202311223417.X. | 2023-09-21 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明涉及一种百年蔗红糖多糖及其制备、鉴定方法和应用，本发明可快速从百年蔗红糖中提取多糖，操作简单，生产成本低。具体为：通过膜分离法得到了粗多糖，粗多糖经过去除蛋白质和色素后，通过纤维素和凝胶柱层析分离得到了纯度较高的百年蔗红糖多糖。通过甲基化和核磁共振分析鉴定了百年蔗多糖的结构，为其与药理活性的构效关系研究奠定了基础。同时对百年蔗红糖多糖的益生元活性进行了分析评价，揭示了百年蔗红糖多糖的益生元活性应用。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 陈杰博 , 王璐 , 曹华锦 . 一种百年蔗红糖多糖及其制备、鉴定方法和应用 : CN202310573466.X[P]. | 2023-05-22 . |
| MLA | 陈杰博 et al. "一种百年蔗红糖多糖及其制备、鉴定方法和应用" : CN202310573466.X. | 2023-05-22 . |
| APA | 陈杰博 , 王璐 , 曹华锦 . 一种百年蔗红糖多糖及其制备、鉴定方法和应用 : CN202310573466.X. | 2023-05-22 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
低温等离子体技术具有温度低、杀菌效果好、无残留等特点，在液体食品杀菌领域有良好的应用前景。为探明低温等离子杀菌对甘蔗汁挥发性风味物质的影响，利用顶空固相微萃取结合气质联用技术和电子鼻对不同处理电压和处理时间下的甘蔗汁挥发性成分进行分析。结果表明：随着电源电压的升高，甘蔗汁中挥发性物质的种类逐渐增加。低温等离子杀菌能够提高甘蔗汁中已醛的含量，也会导致酸、呋喃、硫化物等物质的产生。通过电子鼻分析可知，在40～60 kV,处理1 min的甘蔗汁，其香气特征与新鲜甘蔗汁接近。电子鼻主成分分析可以对新鲜甘蔗汁和低温等离子体杀菌的甘蔗汁进行较好的区分。聚类分析结果进一步表明，电子鼻传感器的响应值与甘蔗汁中的挥发性物质存在相关性。50 kV下会有较多的芳香醛类物质产生，而70 kV下则有大量酸、呋喃、硫化物生成。综合考虑挥发性物质和电子鼻表征结果，在40或50 kV下处理1 min,甘蔗汁能够较好地保持原有的香气特征。
Keyword ：
低温等离子体 低温等离子体 挥发性物质 挥发性物质 甘蔗汁 甘蔗汁 电子鼻 电子鼻 顶空固相微萃取-气相色谱-质谱联用 顶空固相微萃取-气相色谱-质谱联用
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 黄惠梅 , 邓伟丽 , 陈杰博 et al. HS-SPME-GC-MS和电子鼻分析低温等离子杀菌对甘蔗汁挥发性风味物质的影响 [J]. | 食品与发酵工业 , 2023 , 49 (07) : 282-288 . |
| MLA | 黄惠梅 et al. "HS-SPME-GC-MS和电子鼻分析低温等离子杀菌对甘蔗汁挥发性风味物质的影响" . | 食品与发酵工业 49 . 07 (2023) : 282-288 . |
| APA | 黄惠梅 , 邓伟丽 , 陈杰博 , 张露露 , 李敏玲 , 王璐 . HS-SPME-GC-MS和电子鼻分析低温等离子杀菌对甘蔗汁挥发性风味物质的影响 . | 食品与发酵工业 , 2023 , 49 (07) , 282-288 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为探明低温等离子体灭菌工艺对甘蔗汁杀菌效果和品质的影响，以甘蔗汁杀菌率、多酚氧化酶酶活（PPO）、糖组分、总酚、游离氨基酸、颜色和pH为评价指标，研究其在不同电压和时间下的变化规律。结果表明，70 kV处理4 min杀菌效果最佳，样品细菌杀菌率为1.31 lg(N0/N)，霉菌杀菌率为2.34 lg(N_0/N)。处理1 min即可使PPO活性显著降低（P<0.05）。当电压升高到50 k V以上，蔗糖质量浓度在1 min内迅速降低，葡萄糖和果糖质量浓度则迅速升高。甘蔗汁总酚和游离氨基酸质量浓度均随处理时间的延长呈先下降后上升的变化趋势，但电压越高，处理后甘蔗汁的总酚质量浓度越高，游离氨基酸含量越少。60、70 kV处理下甘蔗汁颜色变化比较明显（P<0.05）。p H值随处理时间的延长而显著降低（P<0.05），且电压越高下降速度越快。综合各项指标，40 k V处理4 min的甘蔗汁品质较好，但灭菌效果较差，进一步延长处理时间可以获得更加安全、品质更高的甘蔗汁产品。
Keyword ：
低温等离子体 低温等离子体 功能成分 功能成分 杀菌效果 杀菌效果 甘蔗汁 甘蔗汁
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 邓伟丽 , 吴佳敏 , 黄惠梅 et al. 低温等离子体对甘蔗汁杀菌效果及品质的影响 [J]. | 食品与生物技术学报 , 2023 , 42 (08) : 77-86 . |
| MLA | 邓伟丽 et al. "低温等离子体对甘蔗汁杀菌效果及品质的影响" . | 食品与生物技术学报 42 . 08 (2023) : 77-86 . |
| APA | 邓伟丽 , 吴佳敏 , 黄惠梅 , 陈杰博 , 李敏玲 , 王璐 . 低温等离子体对甘蔗汁杀菌效果及品质的影响 . | 食品与生物技术学报 , 2023 , 42 (08) , 77-86 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
花果茶因其独特的口味和丰富的营养成分成为备受欢迎的新型饮品。然而,在花果茶生产加工过程中,仍存在原料溯源和品质控制方面的不足、质量安全控制标准化水平较低及加工工艺智能化不足等问题。传统分析手段对于花果茶有关数据的非线性信息挖掘和原料、成品传统分级方法的效率也较低。目前,我国的花果茶产业正处于由传统加工向智能化转型的重要阶段,机器学习在其中发挥着不可替代的重要作用。机器学习算法因其自主进行特征学习、强大的非线性拟合能力、端到端建模以及快速的特点,成为花果茶加工中研究应用的热点。本文综述了机器学习算法在花果茶原料验收、原料加工、质量分级等方面的应用,总结了机器学习算法在花果茶生产加工不同环节中的侧重点、优缺点和未来发展方向,为花果茶加工的智能化发展提供了参考。
Keyword ：
智能化 智能化 机器学习 机器学习 花果茶 花果茶 花果茶加工 花果茶加工
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 庞文媛 , 孙意岚 , 王芹 et al. 机器学习在花果茶生产加工中的应用进展 [J]. | 食品安全质量检测学报 , 2023 , 14 (11) : 181-189 . |
| MLA | 庞文媛 et al. "机器学习在花果茶生产加工中的应用进展" . | 食品安全质量检测学报 14 . 11 (2023) : 181-189 . |
| APA | 庞文媛 , 孙意岚 , 王芹 , 陈杰博 , 沈朝增 , 周一鸣 et al. 机器学习在花果茶生产加工中的应用进展 . | 食品安全质量检测学报 , 2023 , 14 (11) , 181-189 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
