顾振新

简介: 顾振新,男,南京农业大学食品科学技术学院教授。<br>
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顾振新的个人经历

科研方向

研究方向

1)生物技术与农产食品加工;

2)功能食品创制原理与技术

教学情况

主讲《食品工艺学》和《食品原料学》等本科生学位课程;主讲《食品加工原理与新技术》、《食品新资源开发与利用》、《食品工程高新技术》和《食品科学Seminar》等研究生学位课程。

指导60多位本科学生的毕业论文和50多位硕士研究生、博士研究生, 指导的硕士毕业论文《光合细菌产类胡萝卜素条件优化及其稳定性研究》获得江苏省优秀硕士论文奖。

科研项目

[1]?国家自然科学基金项目:低氧与热激调控芸薹属芽菜异硫氰酸酯富集机理研究;

顾振新

[2]?国家自然科学基金项目:发芽大豆富集γ-氨基丁酸的调控机理;

[3]?国家科技支撑计划项目:水生蔬菜保鲜与加工技术研究;

[4]?江苏省农业科技支撑项目:富含异硫氰酸酯的甘蓝健康食品加工技术研究;

[5]?国家“863”项目:微波磁控管分段叠加调控温度场均匀性及图像处理技术;

[6]?中央高校基本科研业务费专项:豆类食品中r-氨基丁酸富集机理及调控技术研究;

[7]?国家科技支撑计划:食用菌加工技术升级及创新产品开发研究;

[8]?国家农业成果转化项目:银杏发芽糙米乳加工技术中试与示范;

[9]?江苏省农业科技支撑项目:功能性大豆乳粉生产关键技术及产品开发;

[10]?江苏省农业科技支撑项目:出口型大豆芽菜加工关键技术研究及其产业化;

[11]?江苏省农业科技支撑项目:发酵法生产麦麸阿魏酰低聚糖关键技术研究;

[12]?江苏省农业科技支撑项目:发芽糙米中类阿片活性肽富集技术研究;

[13]?江苏省农业科技支撑项目:麦胚中功能性物质高效富集技术研究;

[14]?江苏省技术监督局:发芽糙米生产技术规程;

著述成果

研究论文

[1] Zou, Yu, Yang, Yang, Zeng, Bo, Gu, Zhenxin*, Han, Yongbin. Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula [J]. International Journal of Food Properties, 2013, 16 (4): 803-813.

[2] Yu, Xiaohong, Gu, Zhenxin*. Optimization of Nutrition Constituents for Feruloyl Oligosaccharides Production by a New Isolate of Aureobasidium pullulans 2012 Under Fermentation on Wheat Bran [J]. Bioresources, 2013, 8 (4): 6434-6447.

[3] Yin, Yongqi, Yang, Runqiang, Wu, Jinxian, Gu, Zhenxin*. Partial purification, characterization and cDNA cloning of aminoaldehyde dehydrogenase in germinated soybean (Glycine max L.) [J]. European Food Research and Technology, 2013, 237 (5): 731-738.

[4] Yang, Runqiang, Yin, Yongqi, Guo, Qianghui, Gu, Zhenxin*. Purification, properties and cDNA cloning of glutamate decarboxylase in germinated faba bean (Vicia faba L.) [J]. Food Chemistry, 2013, 138 (2-3): 1945-1951.

[5] Wang, Shunmin, Hu, Zhichao, Han, Yongbin, Gu, Zhenxin*. Effects of Magnetron Arrangement and Power Combination of Microwave on Drying Uniformity of Carrot [J]. Drying Technology, 2013, 31 (11): 1206-1211.

[6] Song, Jiangfeng, Liu, Chunquan, Li, Dajing, Gu, Zhenxin*. Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max L. Merr) [J]. Industrial Crops and Products, 2013, 50 743-749.

[7] Guo, Qianghui, Guo, Liping, Wang, Zhiying, Zhuang, Yan, Gu, Zhenxin*. Response surface optimization and identification of isothiocyanates produced from broccoli sprouts [J]. Food Chemistry, 2013, 141 (3): 1580-1586.

[8] Yang, Runqiang, Chen, Hui, Han, Yongbin, Gu, Zhenxin*. Purification of diamine oxidase and its properties in germinated fava bean (Vicia faba L.) [J]. Journal of the Science of Food and Agriculture, 2012, 92 (8): 1709-1715.

[9] Liu, Kunlun, Zhao, Yan, Chen, Fusheng, Gu, Zhenxin*, Bu, Guanhao. Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice [J]. European Food Research and Technology, 2012, 234 (1): 61-68.

[10] ? Guo, Yuanxin, Yang, Runqiang, Chen, Hui, Song, Yu, Gu, Zhenxin*. Accumulation of gamma-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia [J]. European Food Research and Technology, 2012, 234 (4): 679-687.

[11] ? Gu, Yingjuan, Guo, Qianghui, Zhang, Liang, Chen, Zhigang, Han, Yongbin, Gu, Zhenxin*. Physiological and Biochemical Metabolism of Germinating Broccoli Seeds and Sprouts [J]. Journal of Agricultural and Food Chemistry, 2012, 60 (1): 209-213.

[12] ? Yu, Xiaohong, Gu, Zhenxin*, Shao, Rong, Chen, Hongxing, Wu, Xiangjin, Xu, Wei. Study on Adsorbing Chromium(VI) Ions in Wastewater by Aureobacidium Pullulans Secretion of Melanin [M]//Han J. T. J. Z. Y. J. S. Advanced Manufacturing Technology, Pts 1, 2. 2011: 1378-1384.

[13] ? Yang, Runqiang, Zou, Yu, Yu, Nanjing, Gu, Zhenxin*. Accumulation and Identification of Angiotensin-Converting Enzyme Inhibitory Peptides from Wheat Germ [J]. Journal of Agricultural and Food Chemistry, 2011, 59 (8): 3598-3605.

[14] ? Yang, Runqiang, Song, Jiaojiao, Gu, Zhenxin*, Li, Cuijuan. Partial purification and characterisation of cysteine protease in wheat germ [J]. Journal of the Science of Food and Agriculture, 2011, 91 (13): 2437-2442.

[15] ? Yang, Runqiang, Chen, Hui, Gu, Zhenxin*. Factors Influencing Diamine Oxidase Activity and gamma-Aminobutyric Acid Content of Fava Bean (Vicia faba L.) during Germination [J]. Journal of Agricultural and Food Chemistry, 2011, 59 (21): 11616-11620.

[16] ? Liu, Kunlun, Zhao, Yan, Chen, Fusheng, Gu, Zhenxin*, Bu, Guanhao. Enhanced glutathione peroxidases (GPx) activity in young barley seedlings enriched with selenium [J]. African Journal of Biotechnology, 2011, 10 (55): 11483-11487.

[17] ? Liu, Kunlun, Chen, Fusheng, Zhao, Yan, Gu, Zhenxin*, Yang, Hongshun. Selenium accumulation in protein fractions during germination of Se-enriched brown rice and molecular weights distribution of Se-containing proteins [J]. Food Chemistry, 2011, 127 (4): 1526-1531.

[18] ? Li, Cuijuan, Cao, Xiaohong, Gu, Zhenxin*, Wen, Huanbin. A preliminary study of the protease activities in germinating brown rice (Oryza sativa L.) [J]. Journal of the Science of Food and Agriculture, 2011, 91 (5): 915-920.

[19] ? Guo, Yuanxin, Chen, Hui, Song, Yu, Gu, Zhenxin*. Effects of soaking and aeration treatment on gamma-aminobutyric acid accumulation in germinated soybean (Glycine max L.) [J]. European Food Research and Technology, 2011, 232 (5): 787-795.

[20] ? Zou, Yu, Xie, Chunyan, Fan, Gongjian, Gu, Zhenxin*, Han, Yongbin. Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies [J]. Innovative Food Science & Emerging Technologies, 2010, 11 (4): 611-615.

[21] ? You, Xuejiao, Xie, Chunyan, Liu, Kunlun, Gu, Zhenxin*. Isolation of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb.) with fermentation of Saccharomyces cerevisiae [J]. Carbohydrate Polymers, 2010, 81 (1): 35-40.

[22] ? Yin, Hongfei, Fan, Gongjian, Gu, Zhenxin*. Optimization of culture parameters of selenium-enriched yeast (Saccharomyces cerevisiae) by response surface methodology (RSM) [J]. Lwt-Food Science and Technology, 2010, 43 (4): 666-669.

[23] ? Li, Yan, Bai, Qingyun, Jin, Xinjiang, Wen, Huanbin, Gu, Zhenxin*. Effects of cultivar and culture conditions on gamma-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.) [J]. Journal of the Science of Food and Agriculture, 2010, 90 (1): 52-57.

[24] ? Cao, Xiaohong, Li, Cuijuan, Wen, Huanbin, Gu, Zhenxin*. Extraction Technique and Characteristics of Soluble Protein in Germinated Brown Rice [J]. International Journal of Food Properties, 2010, 13 (4): 810-820.

[25] ? Yin, Hongfei, Chen, Zhigang, Gu, Zhenxin*, Han, Yongbin. Optimization of natural fermentative medium for selenium-enriched yeast by D-optimal mixture design [J]. Lwt-Food Science and Technology, 2009, 42 (1): 327-331.

[26] ? Xie, Chunyan, Liu, Gaixia, Gu, Zhenxin*, Fan, Gongjian, Zhang, Lei, Gu, Yingjuan. Effects of culture conditions on mycelium biomass and intracellular cordycepin production of Cordyceps militaris in natural medium [J]. Annals of Microbiology, 2009, 59 (2): 293-299.

[27] ? Wen, Huanbin, Cao, Xiaohong, Gu, Zhenxin*, Tang, Juntao, Han, Yongbin. Effects of components in the culture solution on peptides accumulation during germination of brown rice [J]. European Food Research and Technology, 2009, 228 (6): 959-967.

[28] ? Luo, Yuwei, Xie, Weihua, Xie, Chunyan, Li, Yan, Gu, Zhenxin*. Impact of soaking and phytase treatments on phytic acid, calcium, iron and zinc in faba bean fractions [J]. International Journal of Food Science and Technology, 2009, 44 (12): 2590-2597.

[29] ? Luo, Yuwei, Gu, Zhenxin*, Han, Yongbin, Chen, Zhigang. The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.) [J]. Journal of the Science of Food and Agriculture, 2009, 89 (5): 861-866.

[30] ? Lu, XiaoXue, Xie, Chunyan, Gu, Zhenxin*. Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis [J]. Czech Journal of Food Sciences, 2009, 27 (6): 433-442.

[31] ? Liu, Kunlun, Gu, Zhenxin*. Selenium Accumulation in Different Brown Rice Cultivars and Its Distribution in Fractions [J]. Journal of Agricultural and Food Chemistry, 2009, 57 (2): 695-700.

[32] ? Liu, Kunlun, Cao, Xiaohong, Bai, Qingyun, Wen, Huanbin, Gu, Zhenxin*. Relationships between physical properties of brown rice and degree of milling and loss of selenium [J]. Journal of Food Engineering, 2009, 94 (1): 69-74.

[33] ? Cao, Xiaohong, Wen, Huanbin, Li, Cuijuan, Gu, Zhenxin*. Differences in functional properties and biochemical characteristics of congenetic rice proteins [J]. Journal of Cereal Science, 2009, 50 (2): 184-189.

[34] ? Bai, Qingyun, Chai, Meiqing, Gu, Zhenxin*, Cao, Xiaohong, Li, Yan, Liu, Kunlun. Effects of components in culture medium on glutamate decarboxylase activity and gamma-aminobutyric acid accumulation in foxtail millet (Setaria italica L.) during germination [J]. Food Chemistry, 2009, 116 (1): 152-157.

[35] ? Yang, Zhendong, Han, Yonbin, Gu, Zhenxin*, Fan, Gongjian, Chen, Zhigang. Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob [J]. Innovative Food Science & Emerging Technologies, 2008, 9 (3): 341-347.

[36] ? Yang, Zhendong, Fan, Gongjian, Gu, Zhenxin*, Han, Yonbin, Chen, Zhigang. Optimization extraction of anthocyanins from purple corn (Zea mays L.) cob using tristimulus colorimetry [J]. European Food Research and Technology, 2008, 227 (2): 409-415.

[37] ? Lu, Xiaoxue, Chen, Zhigang, Gu, Zhenxin*, Han, Yongbin. Isolation of gamma-aminobutyric acid-producing bacteria and optimization of fermentative medium [J]. Biochemical Engineering Journal, 2008, 41 (1): 48-52.

[38] ? Gu, Zhenxin*, Chen, Deming, Han, Yongbin, Chen, Zhigang, Gu, Feirong. Optimization of carotenoids extraction from Rhodobacter sphaeroides [J]. Lwt-Food Science and Technology, 2008, 41 (6): 1082-1088.

[39] ? Fan, Gongjian, Han, Yongbin, Gu, Zhenxin*, Gu, Feirong. Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture [J]. Lwt-Food Science and Technology, 2008, 41 (8): 1412-1416.

[40] ? Fan, Gongjian, Han, Yonbin, Gu, Zhenxin*, Chen, Deming. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM) [J]. Lwt-Food Science and Technology, 2008, 41 (1): 155-160.

[41] ? Bai, Qingyun, Fan, Gongjian, Gu, Zhenxin*, Cao, Xionghong, Gu, Feirong. Effects of culture conditions on gamma-aminobutyric acid accumulation during germination of foxtail millet (Setaria italica L.) [J]. European Food Research and Technology, 2008, 228 (2): 169-175.

[42] ? Chen, D. M., Han, Y. B., Gu, Z.*. Application of statistical methodology to the optimization of fermentative medium for carotenoids production by Rhodobacter sphaeroides [J]. Process Biochemistry, 2006, 41 (8): 1773-1778.

[43] ? 庄言, 张婷, 韩永斌, 顾振新*. 冰水预冷及贮藏温度对水芹贮藏品质的影响 [J]. 食品科学, 2013, (24): 279-284.

[44] ? 尹永祺, 张书玉, 韩永斌, 顾振新*. 超声辅助提取紫甘薯醋酿造中花色苷的工艺优化 [J]. 食品科学, 2013, (16): 72-76

[45] ?尹永祺, 张书玉, 韩永斌, 顾振新*. 紫甘薯醋酒精发酵阶段混菌发酵工艺条件优化 [J]. 食品科学, 2013, (11): 188-192.

[46] ? 胡立明, 曹晓虹, 顾振新*. 抗氧化肽VHHH来源初步研究 [J]. 食品科技, 2013, (05): 255-259.

[47] ? 郭元新, 杨润强, 陈惠, 宋玉, 顾振新*. 盐胁迫富集发芽大豆γ-氨基丁酸的工艺优化 [J]. 食品科学, 2012, (10): 1-5.

[48] ? 顾颖娟, 张亮, 邹宇, 陈志刚, 韩永斌, 顾振新*. 高效液相色谱法测定西兰花中萝卜硫素的研究 [J]. 食品工业科技, 2012, (04): 80-82+85.

[49] ? 余南静, 杨润强, 曹晓虹, 韩永斌, 顾振新*. 孵育液组分对麦胚蛋白酶活力与ACE抑制率的影响 [J]. 中国粮油学报, 2011, (12): 11-15+23.

[50] ? 吴向金, 张丽霞, 张书玉, 邹宇, 顾振新*, 汪志君. 食用菌等生鲜食品液态N2和CO2深冷冻结技术 [J]. 食品工业科技, 2011, (01): 321-324+329.

[51] ? 王顺民, 谭玉霞, 韩永斌, 顾振新*. 3种非热杀菌方法对菠菜杀菌效果及主要品质的影响 [J]. 南京农业大学学报, 2011, (06): 138-142.

[52] ? 宋玉, 刘昆仑, 韩永斌, 顾振新*. 浸泡条件对发芽大豆中硒富集量的影响 [J]. 食品与发酵工业, 2011, (07): 112-115.

[53] ? 宋娇娇, 张红, 杨润强, 韩永斌, 顾振新*. 富硒大豆芽不同部位与大分子中硒的分布 [J]. 江南大学学报(自然科学版), 2011, (03): 323-327.

[54] ? 郭元新, 宋玉, 杨润强, 陈惠, 顾振新*. 发芽过程中大豆生理活性和GABA等物质含量变化及相关性研究 [J]. 食品与发酵工业, 2011, (06): 51-55.

[55] ? 樊翠, 张红, 杨润强, 韩永斌, 顾振新*. 大豆发芽期间硒富集能力 [J]. 食品科学, 2011, (20): 17-20.

[56] ? 陈惠, 杨润强, 韩永斌, 顾振新*. 发芽蚕豆富集γ-氨基丁酸的培养液组分

[57] ? 杨润强, 龚小峰, 顾振新*, 吴志坚. 孵育法富集麦胚多肽工艺参数优化 [J]. 食品科学, 2010, (14): 22-25.

[58] ? 温焕斌, 曹晓虹, 李翠娟, 韩永斌, 顾振新*, 茅晓慧. 米糠蛋白提取工艺优化及其特性研究 [J]. 扬州大学学报(农业与生命科学版), 2010, (02): 72-77.

[59] ? 慕妮, 吴海浩, 顾颖娟, 范龚健, 杨振东, 顾振新*. 咖啡酸对紫玉米花色苷的辅色作用研究 [J]. 食品科学, 2010, (05): 58-62.

[60] ? 韩永斌, 刘桂玲, 史晓媛, 刘娟, 李冰冰, 顾振新*. 挤压膨化对发芽糙米理化性质的影响 [J]. 中国粮油学报, 2010, (12): 1-5.

[61] ? 曹晓虹, 温焕斌, 李翠娟, 韩永斌, 顾振新*. 糙米发芽过程中蛋白酶活力及含氮物质的变化 [J]. 南京农业大学学报, 2010, (02): 96-100.

[62] ? 白青云, 曾波, 顾振新*. 粟谷发芽期间贮藏物质动员及γ-氨基丁酸富集技术 [J]. 食品与发酵工业, 2010, (03): 65-69.

[63] ? 白青云, 曾波, 顾振新*. 低氧通气对发芽粟谷中γ-氨基丁酸含量的影响 [J]. 食品科学, 2010, (09): 49-53.

[64] ? 杨振东, 范龚健, 慕妮, 张田, 顾颖娟, 顾振新*. 紫玉米醋苹果汁复合饮料的研制 [J]. 食品工业科技, 2009, (06): 234-236.

[65] ? 陆小雪, 解春艳, 顾振新*. 产γ-氨基丁酸乳酸菌的分离与鉴定 [J]. 南京农业大学学报, 2009, (01): 121-125.

[66] ? 李翠娟, 曹晓虹, 温焕斌, 韩永斌, 顾振新*. 糙米发芽过程中主要生理变化对蛋白质组成的影响 [J]. 食品与发酵工业, 2009, (07): 54-58.

[67] ? 顾颖娟, 张磊, 刘亚伟, 王洋戟, 孙梅芳, 陈志刚, 顾振新*. 灵芝米糠发酵液制作保健饮料的工艺研究 [J]. 食品科学, 2009, (04): 295-298.

[68] ? 顾颖娟, 张磊, 解春艳, 孙梅芳, 顾振新*, 陈志刚. 以米糠为主要原料的灵芝菌丝体液体深层发酵技术 [J]. 南京农业大学学报, 2009, (03): 172-175.

[69] ? 范龚健, 龚小峰, 杨振东, 顾振新*. 紫玉米醋酸发酵过程中色泽变化及其花色苷组分分析 [J]. 南京农业大学学报, 2009, (04): 176-179.

[70] ? 曹晓虹, 温焕斌, 唐军涛, 顾振新*. 稻米蛋白源功能肽的研究进展 [J]. 中国粮油学报, 2009, (01): 148-153.

[71] ?曹晓虹, 温焕斌, 李翠娟, 唐军涛, 顾振新*. 稻米蛋白提取工艺及其特性研究 [J]. 食品科学, 2009, (14): 62-66.

[72] ? 张磊, 白青云, 曹晓虹, 顾振新*, 韩永斌, 陈志刚. 米糠富集γ-氨基丁酸的培养液组分优化 [J]. 食品与发酵工业, 2008, (07): 77-81.

[73] ? 印宏绯, 沈昌, 顾振新*, 韩永斌. Box-behnken设计优化富硒酵母培养条件参数的研究 [J]. 食品与发酵工业, 2008, (06): 76-80.

[74] ? 韩永斌, 朱洪梅, 顾振新*, 范龚健. 紫甘薯花色苷色素的抑菌作用研究 [J]. 微生物学通报, 2008, (06): 913-917.

[75] 韩永斌, 李冰冰, 刘桂玲, 顾振新*, 陈志刚. 发芽糙米淀粉糊化特性变化研究 [J]. 中国粮油学报, 2008, (06): 1-4.

科研成果

一、鉴定的科研成果

[1] 麦绿素及其产品生产技术研究与应用,中轻联科鉴字[2012]第002号,中国轻工联合会2012年3月(排名第1)

[2] 发芽糙米中γ-氨基丁酸形成机理及高富集技术,省级成果鉴定,苏科鉴字[2005]第977号

[3] 新型银杏奶系列产品生产关键技术研究,省级成果鉴定,苏科鉴字[2005]第976号

[4] 草莓果产地综合保鲜与加工技术研究,苏科鉴字[2005]第1122号

[5] 果蔬浆液化及汁液稳定化技术,省级成果鉴定,苏科鉴字[2005]第1120号

[6] 复合果蔬汁配方优化及相容性技术研究,省级成果鉴定,苏科鉴字[2005]第1121号

[7] 全天然浓缩红葡萄汁新产品的研制与开发,苏科鉴字[2004]第1295号

[8] 馍片生产关键技术研究与产业化开发,省级成果鉴定,苏科鉴字[2006]第039号

二、获奖的科研成果

[1] 江苏省科技进步二等奖:富含γ-氨基丁酸的稻米健康食品的研究与产业化,2009年(排名第2);

[2] 中国粮油学会科学技术二等奖:生物技术生产富含γ-氨基丁酸的稻米健康食品的研究与产业化开发,2010年(排名第2);

[3] 全国商业科技进步一等奖:发芽糙米生产关键技术与产业化,2008年(排名第1);

[4] 教育部科技进步二等奖:净菜生产和贮藏关键技术研究与应用, 2007年(排名第3);

[5] 江苏省科技进步二等奖:国产啤麦系列-特色啤酒麦芽工艺研究, 2005年(排名第5)

[6] 江苏省科技进步三等奖:鲜食玉米保鲜加工关键技术集成创新与应用2011年(排名第2);

[7] 江苏省科技进步三等奖:特色果蔬汁及其饮料加工品质调控关键技术及应用,2011年(排名第2);

[8] 全国商业科技进步三等奖:紫甘薯花色苷发酵法提取技术与应用研究, 2009年(排名第2)。

三、获奖的教学成果

[1] 江苏省优秀硕士论文《光合细菌产类胡萝卜素条件优化及其稳定性研究》, 2008年(硕士研究生陈德明);

[2] 江苏省优秀硕士论文《富含多肽的发芽糙米制备工艺及其抗氧化活性研究》,2010年(硕士研究生温焕斌);

[3] 南京市专利成果优秀奖《一种发芽糙米醋的生产工艺及其产品》,2009年(博士研究生刘昆仑)。

四、授权的国家发明专利

[1] 一种富含γu2013氨基丁酸精白米的生产方法及其产品,ZL200510094773.1

[2] 一种灵芝发芽糙米果液的生产方法及其产品,ZL20510094772.7

[3] 一种莲藕复合汁及其生产方法,ZL200510094771.2

[4] 一种南瓜复合汁及其制备方法,ZL200510094518.7

[5] 一种发酵法提取紫甘薯红色素的生产工艺,ZL200610098347.X

[6] 一种大麦嫩苗粉咀嚼片的生产工艺及其产品. ZL200810019305.1;

[7] 一种发芽糙米醋的生产工艺及其产品. ZL200810019306.6;

[8] 一种紫甘薯酒及其生产工艺. ZL200810056175.9;

[9] 一种发芽糙米营养粉及其生产工艺. ZL200810056176.3;

[10] 糯米藕灌装机械装置. ZL200910027708.5;

[11] 一种莲藕膳食纤维的固态发酵制备方法及其产品. ZL200910030230;

[12] 一种富含生物活性肽的发芽糙米及其生产方法. ZL200910035094.5;

[13] 捶藕加工机械装置. ZL200920037750.0;

[14] 一种降血压肽挂面及其生产方法. ZL201110351485.5;

[15] 一种麦胚发芽糙米复合营养粉及其生产方法. ZL201210197352.1;

[16] 一种从紫菜中提取天然牛磺酸的方法. ZL201210197366.3;

[17] 一种紫甘薯醋保健饮料. ZL201210197371.4;

[18] ?一种紫甘薯醋及其酿造工艺. ZL201210197374.8;

[19] 一种富含γ-氨基丁酸的冻干豆类芽菜及其生产工艺. ZL201210260580.9;

[20] 一种富含GABA的冻干豆芽汤料生产工艺及其产品. ZL201210260631.8;

[21] 一种即食型高γ-氨基丁酸调味豆类芽菜及其生产工艺. ZL201210464080.7;

[22] 一种高γ-氨基丁酸胚芽豆乳及其生产工艺. ZL201210464187.1;

[23] 一种芸薹属蔬菜种子中萝卜硫素富集与提取方法. ZL201210011551.9;

[24] 一种胚芽玉米复合营养粉生产工艺及其产品. ZL201210260579.6;

[25] 一种麦胚发芽糙米复合营养粉及其生产方法. ZL201210197352.1;

[26] 一种富含γ-氨基丁酸低爆腰率发芽糙米及其生产方法. ZL201210464186.7;

[27] 一种富含γ-氨基丁酸发芽糙米茶生产工艺及其产品. ZL201210464079.4

荣誉记录

分别于2005年和2010年遴选为南京农业大学“优秀学术带头人”。

最后编辑:2021年09月30日