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学者姓名：陈锦权
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Abstract ：
本发明涉及一种以斯里兰卡锡兰红茶为原料加工成速溶锡兰红茶粉的制备方法，其工艺流程如下：A)预处理：将茶叶粉碎；B)提取，采用多级逆流提取；C)离心，采用管式离心机；D)浓缩，采用冷冻浓缩；E)干燥，采用真空冷冻干燥联合真空吸附干燥；茶粉的制备过程不添加任何添加剂且整个过程保证在低温条件下，最大限度保留了锡兰红茶的营养成分和芳香物质，茶粉经冲泡后色泽红艳明亮，香气醇厚，滋味甘甜。
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| GB/T 7714 | 方婷 , 林佳庆 , 陈锦权 et al. 一种速溶锡兰红茶粉的制备方法 : CN202110553910.2[P]. | 2021-05-20 . |
| MLA | 方婷 et al. "一种速溶锡兰红茶粉的制备方法" : CN202110553910.2. | 2021-05-20 . |
| APA | 方婷 , 林佳庆 , 陈锦权 , 李长城 , 李少斌 , 刘铖珺 . 一种速溶锡兰红茶粉的制备方法 : CN202110553910.2. | 2021-05-20 . |
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This study was performed to evaluate the hypolipidemic and anti-atherogenic activities of the crude polysaccharides extracted from abalone viscera (AVCP). The major functional groups of purified polysaccharides were analyzed by infrared spectroscopy (IR). Male Kunming mice (SPF) were divided into six groups and were treated with normal diet or high-fat diet with AVCP or Xuezhikang (hypotensive drug) for 5 weeks. Physicochemnical analysis of AVCP showed the presence of 60.4% polysaccharides, 17.9% protein, 6.0% fat and 10.9% moisture. The IR analysis of AVP showed the presence of functional groups of sugar moiety and sulfate groups. The results demonstrated that AVCP not only led to significant reduction of total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and increase of high-density lipoprotein cholesterol (HDL-C) in plasma, but also to significant increments of malondialdehyde (MDA) and superoxide dismutase (SOD) activities. However, AVCP played no role in mice weight. Furthermore, the results of the photomicrograph of liver tissue showed that AVCP reduced lipid droplets and prevented the disordered structure of the liver. The results suggested that AVCP exhibited significantly hypolipidemic and anti-atherogenic activities.
Keyword ：
abalone viscera polysaccharides abalone viscera polysaccharides anti-atherosclerosis anti-atherosclerosis hypolipidemic hypolipidemic infrared spectroscopy infrared spectroscopy
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| GB/T 7714 | Liu, Binxiong , Jia, Zhen , Li, Changcheng et al. Hypolipidemic and anti-atherogenic activities of crude polysaccharides from abalone viscera [J]. | FOOD SCIENCE & NUTRITION , 2020 , 8 (5) : 2524-2534 . |
| MLA | Liu, Binxiong et al. "Hypolipidemic and anti-atherogenic activities of crude polysaccharides from abalone viscera" . | FOOD SCIENCE & NUTRITION 8 . 5 (2020) : 2524-2534 . |
| APA | Liu, Binxiong , Jia, Zhen , Li, Changcheng , Chen, Jinquan , Fang, Ting . Hypolipidemic and anti-atherogenic activities of crude polysaccharides from abalone viscera . | FOOD SCIENCE & NUTRITION , 2020 , 8 (5) , 2524-2534 . |
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为了增加鲍鱼副产物(内脏)的利用程度,防止其污染环境并提高鲍鱼产物的附加值。以鲍鱼脏器为原料,以鲍鱼内脏鱼油提取率为指标,采用有机溶剂辅助酶解法提取鲍鱼内脏鱼油,考查了料液比、酶解温度、酶解pH值、酶的添加量和酶解时间对鲍鱼内脏中鱼油提取率的影响,并采用正交试验优化了酶解工艺条件。结果表明,胃蛋白酶、碱性蛋白酶、胰蛋白酶、中性蛋白酶、木瓜蛋白酶均可不同程度地提高鲍鱼内脏鱼油的提取率,其中最高的提取率为木瓜蛋白酶酶解,提取率达到了18.44%。同时,通过正交试验分析得出最佳酶解提取的条件为酶解料液比1∶1,酶解温度55℃,酶添加量1.5%,酶解时间4 h,酶解pH值7时,鲍鱼内脏鱼油的提取率可达18.93%。研究结果为鲍鱼脏器油脂的开发和应用提供必要的基础参考依据,同时也为鲍鱼内脏鱼油的规模化产业化的发展提供了研究方向。
Keyword ：
正交分析法 正交分析法 蛋白酶 蛋白酶 酶解法 酶解法 鱼油 鱼油 鲍鱼内脏 鲍鱼内脏
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| GB/T 7714 | 张帆 , 陈虹玲 , 陈锦权 et al. 有机溶剂辅助酶解法提取鲍鱼内脏鱼油的工艺研究 [J]. | 农产品加工 , 2020 , (07) : 39-44 . |
| MLA | 张帆 et al. "有机溶剂辅助酶解法提取鲍鱼内脏鱼油的工艺研究" . | 农产品加工 07 (2020) : 39-44 . |
| APA | 张帆 , 陈虹玲 , 陈锦权 , 方婷 , 潘洁茹 . 有机溶剂辅助酶解法提取鲍鱼内脏鱼油的工艺研究 . | 农产品加工 , 2020 , (07) , 39-44 . |
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为了研究鲍鱼脏器多糖固相酸(732#阳离子交换树脂)水解条件与多糖水解率之间的关系及其降解产物的分子结构,首先通过单因素实验确定树脂用量、水解时间和水解温度对鲍鱼脏器多糖水解率的影响,然后应用响应面法对鲍鱼脏器多糖水解条件进行设计优化,最后采用Sephadex G-25凝胶柱对鲍鱼脏器寡糖混合物进行分离纯化,并使用红外光谱分析对寡糖结构进行测定。结果表明:对多糖水解率的影响程度依次是水解温度、水解时间和树脂用量,最佳水解条件为:树脂用量40 g,水解时间3 h,水解温度70℃。在此条件下进行3次平行验证试验,鲍鱼脏器多糖水解率为80.69%,接近且略高于预测值,表明应用响应面法优化鲍鱼脏器多糖的水解条件是可行的。凝胶层析法纯化结果表明,鲍鱼脏器寡糖混合物中有两个组分,且第1组分占大多数。红外光谱分析表明,鲍鱼脏器寡糖为α-型糖,含有吡喃环。鲍鱼脏器多糖固相酸水解工艺研究,提高了鲍鱼脏器加工的经济效益,为鲍鱼脏器的高值化利用提供了参考。
Keyword ：
响应面 响应面 固相酸水解 固相酸水解 多糖 多糖 纯化 纯化 鲍鱼脏器 鲍鱼脏器
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| GB/T 7714 | 孙冲 , 杜阿珠 , 姚昱锟 et al. 响应面法优化固相酸水解鲍鱼脏器多糖工艺 [J]. | 食品工业科技 , 2020 , 41 (11) : 171-177 . |
| MLA | 孙冲 et al. "响应面法优化固相酸水解鲍鱼脏器多糖工艺" . | 食品工业科技 41 . 11 (2020) : 171-177 . |
| APA | 孙冲 , 杜阿珠 , 姚昱锟 , 陈锦权 , 方婷 . 响应面法优化固相酸水解鲍鱼脏器多糖工艺 . | 食品工业科技 , 2020 , 41 (11) , 171-177 . |
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Kelp is an aquatic product that must be dried after harvest to prevent spoilage. This study tested a novel system for drying kelp. It utilized superheated steam for heating and could recover the latent heat of the exhausted steam, for further drying of the product. The system was tested in four drying modes, including single-face radiation drying mode (SRDM), double-face radiation drying mode (DRDM), single-face conduction drying mode (SCDM), and combined conduction and radiation drying mode (CCRDM). A one-dimensional semi-empirical mathematical model was used to predict the change in the moisture content and temperature of kelp during drying in each of the four drying modes. The drying characteristics of standardized kelp samples in each drying mode were investigated and the efficiency of heat recovery was assessed and compared. The change in moisture content and surface temperature of kelp during drying in each of the four drying modes was also predicted. The results showed that the drying characteristic of the kelp differed significantly depending on the drying mode. The CCRDM was determined as the optimal drying method and exhibited the best drying characteristics, including the highest kelp surface temperature, shortest drying time, and fastest drying rate. Compared to SRDM, DRDM and SCDM, CCRDM recovered, 83.3, 79.5, and 4.5% more energy from the system, and was the most energy efficient among 4 operation modes. Compared with changes in moisture, the changes in the surface temperature of kelp were more accurately predicted during drying.
Keyword ：
heat recovery unit heat recovery unit kelp kelp mass and heat transfer mass and heat transfer Superheated steam system Superheated steam system
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| GB/T 7714 | Jia, Zhen , Liu, Binxiong , Fang, Ting et al. Comparison of mass and heat transfer properties of kelp when dried by radiation or conduction using a novel superheated steam system with built-in heat recovery unit [J]. | DRYING TECHNOLOGY , 2019 , 38 (9) : 1207-1217 . |
| MLA | Jia, Zhen et al. "Comparison of mass and heat transfer properties of kelp when dried by radiation or conduction using a novel superheated steam system with built-in heat recovery unit" . | DRYING TECHNOLOGY 38 . 9 (2019) : 1207-1217 . |
| APA | Jia, Zhen , Liu, Binxiong , Fang, Ting , Chen, Jinquan , Li, Changcheng . Comparison of mass and heat transfer properties of kelp when dried by radiation or conduction using a novel superheated steam system with built-in heat recovery unit . | DRYING TECHNOLOGY , 2019 , 38 (9) , 1207-1217 . |
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The effect of GPP, glycoproteins extracted from P. viridis, on regulation of immune function in cyclophosphamide (CTX)-induced immunosuppressive mice was evaluated. Different dosages of GPP (50, 100, 200 mg/kg) were given as the low, middle, and high group mice. The group injected with CTX was adopted as model group, with the group without treatment as the control group. The index of immune organs such as liver, spleen and so on, the transformation and propagation ratio of T lymphocyte, the activity of NK cell, the humoral immunity, macrophage phagocytosis, the level of cell cytokines and hemolysin were all assessed. The experiment results revealed that GPP could significantly promote the proliferation of splenic lymphocytes, increase the ratio of CD4+T and CD8+T lymphocytes, and enhance the activities of NK cells and cytokines in a dose-dependent manner in CTX-induced immunosuppressed mice. Furthermore, GPP boosted the level of hemolysin and the ability to engulf neutral red, expurgatory index kappa, and phagocytosis index alpha (P<0.05). Therefore, GPP may play an important regulatory role in immune responses by enhancing cellular, humoral and innate immunity, consistent with possible anti-oxidative function.
Keyword ：
GPP GPP immune-regulation immune-regulation immunosuppression immunosuppression macrophages cell macrophages cell
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| GB/T 7714 | Liu, Shuji , Liu, Zhiyu , Chen, Jinquan . Effect Of Glycoproteins Extracted From Perna Viridis (Gpp) On Immunologic Function In Immunosuppressive Mice [J]. | 2019 11TH INTERNATIONAL CONFERENCE ON MEASURING TECHNOLOGY AND MECHATRONICS AUTOMATION (ICMTMA 2019) , 2019 : 440-445 . |
| MLA | Liu, Shuji et al. "Effect Of Glycoproteins Extracted From Perna Viridis (Gpp) On Immunologic Function In Immunosuppressive Mice" . | 2019 11TH INTERNATIONAL CONFERENCE ON MEASURING TECHNOLOGY AND MECHATRONICS AUTOMATION (ICMTMA 2019) (2019) : 440-445 . |
| APA | Liu, Shuji , Liu, Zhiyu , Chen, Jinquan . Effect Of Glycoproteins Extracted From Perna Viridis (Gpp) On Immunologic Function In Immunosuppressive Mice . | 2019 11TH INTERNATIONAL CONFERENCE ON MEASURING TECHNOLOGY AND MECHATRONICS AUTOMATION (ICMTMA 2019) , 2019 , 440-445 . |
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GPP (glycoproteins extracted from Perna Viridis), was a natural product extracted from mussel. This study was designed to evaluate both the antioxidant and free radical scavenging activities and protection against H2O2-induced oxidative damage of GPP. L02 cells were exposed to 100 μM H2O2 with or without GPP at different concentrations. Cell viabilities were monitored by MTT-test, MDA production in culture medium, ROS level, SOD and GSH activities were detected. The in vitro experiments demonstrated that GPP exhibited good capacity of scavenging hydroxyl radicals and superoxide anions with activities the IC50 value of 3.38, 3.36 mg/mL respectively. GPP could significantly increase the activity of SOD and GSH, and reduce the level of MDA and ROS in the culture medium, and protect the cells against H2O2-induced stress to offer vital cytoprotection against the oxidative damage induced by H2O2 in L02 cells. These findings suggested that GPP as a natural production is a potenti al source of natural antioxidants and some extent validates its medicinal potential. © 2019 - STC ' Institute for Single Crystals'.
Keyword ：
Antioxidants Antioxidants Cells Cells Cytology Cytology Free radicals Free radicals Glycoproteins Glycoproteins
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| GB/T 7714 | Liu, Shuji , Liu, Zhiyu , Su, Yongchang et al. Reseach on the antioxidant activity of glycoproteins extracted from Perna Viridis (GPP) [J]. | Functional Materials , 2019 , 26 (2) : 325-331 . |
| MLA | Liu, Shuji et al. "Reseach on the antioxidant activity of glycoproteins extracted from Perna Viridis (GPP)" . | Functional Materials 26 . 2 (2019) : 325-331 . |
| APA | Liu, Shuji , Liu, Zhiyu , Su, Yongchang , Wu, Jingna , Xu, Min , Wang, Yin et al. Reseach on the antioxidant activity of glycoproteins extracted from Perna Viridis (GPP) . | Functional Materials , 2019 , 26 (2) , 325-331 . |
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目的优化鲍鱼罐头黑变抑制技术。方法通过盐水搅拌法去除鲍鱼表面黑色粘液,并利用添加柠檬酸或抗坏血酸抑制鲍鱼色变。通过单因素实验与正交设计,研究料液比、盐浓度、温度、时间对去除黑色粘液的影响;探讨了柠檬酸及抗坏血酸的添加量、浸泡时间、温度,对抑制鲍肉色变的影响。结果在料液比为1:0.7(m:V)、处理温度为55℃、处理时间为8 min、盐浓度为12%条件下,去除粘液的效果最佳,此条件下形态和清洗度总值为9.07±0.18,鲍鱼得率为(89.6±0.28)%。在常温下,各添加剂浓度分别为柠檬酸0.25%、抗坏血酸0.02%、浸泡时间10 min,此条件下鲍鱼罐头的感官值为9.64,具有最佳的抑制鲍鱼色变的效果。结论优化后的盐水法搅拌及添加具有抗氧化性的柠檬酸和抗坏血酸溶液能够显著改善成品鲍鱼罐头色变。
Keyword ：
罐头 罐头 色变 色变 鲍鱼 鲍鱼 黑色粘液 黑色粘液
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| GB/T 7714 | 刘斌雄 , 叶倩倩 , 李长城 et al. 鲍鱼罐头黑变抑制技术的优化 [J]. | 食品安全质量检测学报 , 2019 , 10 (03) : 645-652 . |
| MLA | 刘斌雄 et al. "鲍鱼罐头黑变抑制技术的优化" . | 食品安全质量检测学报 10 . 03 (2019) : 645-652 . |
| APA | 刘斌雄 , 叶倩倩 , 李长城 , 陈锦权 , 方婷 . 鲍鱼罐头黑变抑制技术的优化 . | 食品安全质量检测学报 , 2019 , 10 (03) , 645-652 . |
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为改善传统牛肉干的工艺,利用过热蒸汽干燥技术制作半干型牛肉干,以获得良好品质。试验以过热蒸汽温度(125℃～135℃),干燥时间(30 min～40 min),牛肉切片厚度(3.5 mm～6.5 mm)为考察因素,通过建立模数数学感官评价体系,以牛肉干模糊数学感官评价综合值为响应指标,采用中心组合试验设计,对加工条件进行优化。结果表明,各因素对感官综合评价的影响为过热蒸汽温度>干燥时间>切片厚度,在温度132.8℃,时间34.5 min,厚度5.0 mm,牛肉干的感官综合评价值最优为8.41。通过过热蒸汽干燥技术能够制得品质良好的牛肉干。
Keyword ：
响应面 响应面 感官评价 感官评价 模糊数学 模糊数学 牛肉干 牛肉干 过热蒸汽干燥 过热蒸汽干燥
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| GB/T 7714 | 刘斌雄 , 苏煌杰 , 谢昭鹏 et al. 模糊数学评价过热蒸汽牛肉干工艺研究 [J]. | 食品研究与开发 , 2019 , 40 (09) : 76-81 . |
| MLA | 刘斌雄 et al. "模糊数学评价过热蒸汽牛肉干工艺研究" . | 食品研究与开发 40 . 09 (2019) : 76-81 . |
| APA | 刘斌雄 , 苏煌杰 , 谢昭鹏 , 张帆 , 陈锦权 , 方婷 . 模糊数学评价过热蒸汽牛肉干工艺研究 . | 食品研究与开发 , 2019 , 40 (09) , 76-81 . |
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为模拟罐装三文鱼鱼籽巴氏杀菌过程中单增李斯特菌的失活情况,建立了关于巴氏杀菌过程的二维非稳态传热模型。通过解析解的方法测定三文鱼鱼籽的热扩散系数,再通过Matlab软件求解罐中心点的温度分布,结合"一般法"计算单增李斯特菌的致死量,并将单增李斯特菌接种至三文鱼鱼籽,进行热杀菌验证试验。结果表明,模拟计算得到的加热阶段罐中心升温曲线和冷却阶段罐中心降温曲线均与实际测得的温度曲线非常接近,即所建立的二维非稳态传热模型适用于描述罐装三文鱼鱼籽热水巴氏杀菌过程的热量传递。"一般法"计算得到的细菌致死量比实测值低约0.5~2个对数;当初始菌含量较高【>4 lg(CFU/g)】,且加热时间较长,"一般法"所计算的致死量相对较为准确。总体上,单增李斯特菌模拟计算的致死量比实测值保守,若以此设计三文鱼鱼籽热处理规程,可确保其安全性并降低单增李斯特菌病的感染风险。
Keyword ：
三文鱼鱼籽 三文鱼鱼籽 传热 传热 单增李斯特菌 单增李斯特菌 巴氏杀菌 巴氏杀菌 数值模拟 数值模拟
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| GB/T 7714 | 李长城 , 贾真 , 白伟娟 et al. 罐装三文鱼鱼籽巴氏杀菌过程单增李斯特菌失活数值模拟 [J]. | 中国食品学报 , 2018 , 18 (01) : 184-192 . |
| MLA | 李长城 et al. "罐装三文鱼鱼籽巴氏杀菌过程单增李斯特菌失活数值模拟" . | 中国食品学报 18 . 01 (2018) : 184-192 . |
| APA | 李长城 , 贾真 , 白伟娟 , 方婷 , 陈锦权 . 罐装三文鱼鱼籽巴氏杀菌过程单增李斯特菌失活数值模拟 . | 中国食品学报 , 2018 , 18 (01) , 184-192 . |
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