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章超桦，男， 1956 年 10 月生，福建龙岩人，现任广东海洋大学副校长，食品科学与工程专业教授，中国科学院南海海洋研究所海洋生物专业博士生导师，国务院政府特殊津贴专家。现为教育部高等学校食品与营养科学教学指导委员会委员，中国食品科学技术学会理事，中国水产学会水产品加工与综合利用专业委员会副主任委员，广东省水产学会理事、水产品加工专业委员会主任委员，广东省食品学会副理事长、海洋食品专业委员会主任委员，广东省农业科技发展战略研究专家。1982 年毕业于原上海水产学院水产品加工专业后，在原湛江水产学院加工系任教， 1985 年由农业部公派到日本东京水产大学作访问学者， 1987 年 -1992... 详细>>

被引量：5,488H指数：33SCI-EXPANDED: 104EI: 82北大核心: 267CSCD: 209

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共 573 条记录，以下是 1-30

马氏珠母贝肉的营养成分及其游离氨基酸组成: 《水产学报》章超桦吴红棉洪鹏志邓尚贵雷晓凌出版年：2000; 对马氏珠母贝肉的营养成分及游离氨基酸组成进行了较系统的食品化学特性研究。结果表明 :马氏珠母贝含粗蛋白 74.9% (干基 ) ,蛋白质的氨基酸组成中 ,富含Glu(2 .2 1% )、Asp(1.45 % )、Gly(...; 关键词：马氏株母贝营养成分游离氨基酸组成珍珠贝肉 被引量：205

Optimization of process parameters for supercritical carbon dioxide extraction of Passiflora seed oil by response surface methodology: JOURNAL OF SUPERCRITICAL FLUIDSLiu, Shucheng Yang, Feng Zhang, Chaohua Ji, Hongwu Hong, Pengzhi Deng, Chujin 出版年：2009; Response surface methodology (RSM) was employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil. The effects of temperature, pressure and extraction time on the...

Thermogravimetric analysis of chitosan: JOURNAL OF APPLIED POLYMER SCIENCEHong, Peng-Zhi Li, Si-Dong Ou, Chun-Yan Li, Cheng-Peng Yang, Lei Zhang, Chao-Hua 出版年：2007; The thermal degradation of chitosan at different heating rates B in nitrogen was studied by thermogravimetric analysis. The results indicate that the thermal degradation of chitosan in nitrogen is a one-step reaction. Th...

鲫的挥发性成分: 《水产学报》章超桦平野敏行铃木健白井隆明出版年：2000; 新鲜鲫具有以草腥味、泥土味等混合的气味 ,其强度以内脏最强 ,皮次之 ,肌肉最弱。采用GC -嗅觉感官试验和GC -MS鉴定分析结果表明 :同鲫特征气味最为相关的成分为己醛 ;其他相关物质有 1-戊烯 - 3 -酮、2 ...; 关键词：鲫鱼挥发性成分鱼腥味气味成分 被引量：93

牛磺酸的生物活性及其在海洋生物中的分布: 《湛江海洋大学学报》谭乐义章超桦薛长湖林洪出版年：2000; 关键词：牛磺酸生物活性海洋生物分布分析方法应用 被引量：81

Isolation and characterisation of acid-solubilised collagen from the skin of Nile tilapia (Oreochromis niloticus): FOOD CHEMISTRYZeng, Shao-kui Zhang, Chao-hua Lin, Hong Yang, Ping Hong, Peng-zhi Jiang, Zhihong 出版年：2009; Acid-solubilised collagen (ASC) was extracted from the skin of Nile tilapia (Oreochromis niloticus) and characterisation was studied. The results indicated that the yield of ASC was 39.4% on the basis of dry weight. This...

Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis: FOOD CHEMISTRYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu 出版年：2008; Protein hydrolysates were prepared from the head waste of Penaens vannamei, a China seawater major shrimp by autolysis method. Autolysis conditions (viz., temperature, pH and substrate concentration) for preparing protei...

Thermal degradation kinetics of chitosan-cobalt complex as studied by thermogravimetric analysis: CARBOHYDRATE POLYMERSOu, Chun-Yan Zhang, Chao-Hua Li, Si-Dong Yang, Lei Dong, Jing-Jing Mo, Xue-Liu Zeng, Mu-Ting 出版年：2010; The thermal degradation of chitosan-cobalt complex at different heating rates in nitrogen was studied by thermogravimetric analysis (TGA) in the temperature range 30-800 degrees C. Fourier transform-infrared (FTIR) and X...

双酶法在水产品水解动物蛋白制作工艺中的应用研究: 《水产学报》邓尚贵章超桦出版年：1998; 本文研究了以价廉的相手蟹、翡翠贻贝、马氏珍珠贝和青鳞鱼为原料，采用双酶法水解它们的蛋白质，经减压浓缩或喷雾干燥制作水产ＨＡＰ的工艺。结果表明：（１）四种水产原料的蛋白质水解度分别为４３．４％、８２．０％、８２．６％和９３...; 关键词：水产品双酶法水解动物蛋白酵母粉海鲜调料 被引量：60

Structure and characteristics of acid and pepsin-solubilized collagens from the skin of cobia (Rachycentron canadum): FOOD CHEMISTRYZeng, Shaokui Yin, Juanjuan Yang, Shuqi Zhang, Chaohua Yang, Ping Wu, Wenlong 出版年：2012; Acid-solubilized collagen (ASC) and pepsin-solubilized collagen (PSC) were extracted from the skin of cobia (Rachycentron canadum). The yields of ASC and PSC were 35.5% and 12.3%, respectively. Based on the protein patte...

Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate: LWT-FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming Zhang, Jing 出版年：2009; Autolysis method was investigated for protein recovery from shrimp head (SH) of white shrimp (Penaeus vannamei). Autolysis of SH by several temperature conditions (40 degrees C, 50 degrees C, 60 degrees C and gradual tem...

Purification, identification and molecular mechanism of two dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from Antarctic krill (Euphausia superba) protein hydrolysate: JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCESJi, Wei Zhang, Chaohua Ji, Hongwu 出版年：2017; Dipeptidyl peptidase IV (DPP-IV) played an important role in blood glucose regulation. Inhibition of DPP-IV may improve glycemic control in diabetics by preventing the rapid breakdown of incretin hormones and prolonging ...

中国毛虾营养成分分析与评价: 《福建水产》曹文红章超桦谌素华洪鹏志出版年：2001; 分析了中国毛虾的一般营养成分、蛋白质的氨基酸组成、无机质及维生素等的含量并进行了营养学评价。结果表明,其蛋白质含量高达72.9％(干基),氨基酸组成中,Gu、Asp、Gly、Ala、Lys、Arg等含量丰富,氨基酸价达8...; 关键词：中国毛虾营养成分氨基酸组成无机质维生素 被引量：50

Coating white shrimp (Litopenaeus vannamei) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLiu, Xiaoli Zhang, Chaohua Liu, Shucheng Gao, Jialong Cui, Steve W. Xia, Wenshui 出版年：2020; The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus v...

食品蛋白降血压肽及其酶法制备(二): 《食品科技》曹文红章超桦出版年：2002; 血管紧张素转换酶在血压调节中扮演重要角色。降血压肽通过抑制血管紧张素Ⅰ向血管紧张素Ⅱ的转化以及阻止ACE使激肽失活而起降血压的作用。利用某些蛋白酶对食品蛋白质的定位水解而可产生具有降血压活性的短肽。降血压肽的分离提取是降...; 关键词：ACE抑制活性食品蛋白降血压肽酶法制备 被引量：48

Comparison of Active Non-volatile Taste Components in the Viscera and Adductor Muscles of Oyster (Ostrea rivularis Gould): FOOD SCIENCE AND TECHNOLOGY RESEARCHLiu, Ya Zhang, Chaohua Chen, Shuijin 出版年：2013; Active non-volatile taste components, including free amino acids, the flavor of the 5'-nucleotides, lactic acid, succinic acid and 4 kinds of inorganic ions (chloride, sodium, potassium, phosphate ions) of the viscera an...

固相微萃取—气相色谱—质谱联用法测定腌制金丝鱼挥发性成分: 《食品科学》吴海燕解万翠杨锡洪杨磊李思东章超桦出版年：2009; 采用固相微萃取-气相色谱-质谱联用法分析、鉴定金丝鱼腌制前后的风味成分研究腌制对金丝鱼风味的影响。经NIST质谱数据库检索和文献对照,各检出58、68种成分,其中以羰基化合物和醇类为主,腌制前后分别高达58.11%和72...; 关键词：金丝鱼腌制固相微萃取气相色谱-质谱法(GC-MS) 被引量：46

Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREHe, Xiao Qing Cao, Wen Hong Pan, Guang Kun Yang, Liu Zhang, Chao Hua 出版年：2015; BACKGROUNDThe immune system is important in preventing and controlling various infectious diseases. Immunoactive peptides derived from food proteins could exert immunomodulatory activity without side effects. Paphia undu...

金枪鱼的营养价值和加工利用: 《水产科技》方健民黄富雄郑钟新章超桦刘书成出版年：2006; 主要介绍了金枪鱼的营养价值、保鲜方法、加工利用以及下脚料的综合利用现状。; 关键词：金枪鱼营养加工下脚料 被引量：44

3种鱼皮的基本成分及氨基酸组成分析: 《广东海洋大学学报》杨树奇曾少葵周春霞洪鹏志章超桦出版年：2010; 对军曹鱼(Rachycentron canadum Linnaeus)皮、罗非鱼(Oreochromis niloticus)皮、黄鳍金枪鱼(Thunnus albacares)皮的基本成分、氨基酸组成及胶原蛋白含量进行...; 关键词：鱼皮氨基酸组成胶原蛋白 被引量：43

不同干燥方法对罗非鱼片品质和微观结构的影响: 《农业工程学报》刘书成张常松吉宏武章超桦洪鹏志高加龙出版年：2012; 为了解不同干燥方法对罗非鱼片干燥后品质和微观结构的影响,采用热风干燥、真空冷冻干燥、超临界CO2干燥等3种方法对罗非鱼片进行干燥,研究其对营养成分、微生物、感官特征、复水性能、质构特征、微观结构等的影响。结果表明:与热风...; 关键词：干燥微观结构质构特征品质罗非鱼片 被引量：43

翡翠贻贝肉的食品化学特性及其在海鲜调味料的应用: 《水产学报》章超桦洪鹏志邓尚贵蒋志红出版年：2000; 对翡翠贻贝肉进行的食品化学特性研究表明 :其贝肉的蛋白质营养价高 ,氨基酸价为 81 ,第一限制氨基酸为含硫氨基酸 (1 973年FAO/WHO常规标准 ) ;且富含牛磺酸、Mn等 ;Glu、Asp、Gly、IMP等呈味...; 关键词：翡翠贻贝肉呈味物质海鲜调味料食品化学特性 被引量：42

顶空固相微萃取-气相色谱-质谱法测定北极虾虾头的挥发性成分: 《分析化学》解万翠杨锡洪章超桦吉宏武张丽风出版年：2011; 为了测定北极虾(P.Borealis)虾头中的挥发性风味成分,采用顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)分离及初步鉴定,以C5～C20正构烷烃系列标准品进行Kovats保留指数(Rentention...; 关键词：北极虾虾头挥发性风味顶空固相微萃取-气相色谱-质谱保留指数 被引量：40

Physical and chemical analysis of Passiflora seeds and seed oil from China: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONLiu, Shucheng Yang, Feng Li, Jiali Zhang, Chaohua Ji, Hongwu Hong, Pengzhi 出版年：2008; The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high ...

Separation of the polysaccharides in Caulerpa racemosa and their chemical composition and antitumor activity: JOURNAL OF APPLIED POLYMER SCIENCEJi, Hongwu Shao, Haiyan Zhang, Chaohua Hong, Pengzhi Xiong, Haoping 出版年：2008; Caulerpa racemosa was extracted with the combined procedure of neutral protease and boiling water to yield a water-soluble polysaccharide coded as CRP. The obtained C. racemosa polysaccharide (CRP) was fractionated with ...

神经网络优化牡蛎的高密度CO_2杀菌工艺: 《农业工程学报》张良刘书成章超桦吉宏武高加龙邓楚津出版年：2011; 为了研究高密度二氧化碳(DPCD)对牡蛎的杀菌效果,利用神经网络对DPCD杀菌工艺参数进行优化,建立了杀菌工艺的神经网络模型。研究结果表明:当温度在(50±5)℃时,压力和时间相应调整,即可在低压短时间内达到较好的杀菌效...; 关键词：神经网络杀菌优化牡蛎高密度CO2 被引量：38

Effect of cupric ion on thermal degradation of quaternized chitosan: CARBOHYDRATE POLYMERSLi, Si-Dong Zhang, Chao-Hua Dong, Jing-Jing Ou, Chun-Yan Quan, Wei-Yan Yang, Lei She, Xiao-Dong 出版年：2010; The thermal degradation of quaternized chitosan-cupric ion compounds in nitrogen was studied by thermogravimetry analysis (TG) and differential thermal analysis (DTA). The effect of cupric ions on the thermal degradation...

Two Novel Bioactive Peptides from Antarctic Krill with Dual Angiotensin Converting Enzyme and Dipeptidyl Peptidase IV Inhibitory Activities: JOURNAL OF FOOD SCIENCEJi, Wei Zhang, Chaohua Ji, Hongwu 出版年：2017; Inhibition of dipeptidyl peptidase IV (DPP-IV) and angiotensin converting enzyme (ACE) are considered useful in managing 2 often associated conditions: diabetes and hypertension. In this study, corolase PP was used to hy...

Ameliorative Effects of Peptides from the Oyster (Crassostrea hongkongensis) Protein Hydrolysates against UVB-Induced Skin Photodamage in Mice: MARINE DRUGSPeng, Zhilan Chen, Beibei Zheng, Qinsheng Zhu, Guoping Cao, Wenhong Qin, Xiaoming Zhang, Chaohua 出版年：2020; Chronic exposure to ultraviolet B (UVB) irradiation is a major cause for skin photoaging. UVB induces damage to skin mainly by oxidative stress, inflammation, and collagen degradation. This paper investigated the photo-p...

金枪鱼油的精炼及其脂肪酸组成特征: 《中国油脂》洪鹏志刘书成章超桦吉宏武出版年：2006; 粗鱼油中通常含有一定量的非甘油三酯杂质成分,这些杂质会影响鱼油的稳定性和进一步的深加工,通过精炼可以除去这部分杂质。研究表明,黄鳍金枪鱼鱼油精炼的工艺参数为:80%的H3PO4脱胶,添加量为油量的1%;30%的NaOH脱...; 关键词：黄鳍金枪鱼鱼油精炼脂肪酸 被引量：35

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