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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:4,170H指数:28SCI-EXPANDED: 103EI: 78北大核心: 247CSCD: 194

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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...
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...
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...
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...
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
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...
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
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
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:40
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:39
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...
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
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
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...
硝酸银络合法浓缩金枪鱼鱼油多不饱和脂肪酸的研究
《湛江海洋大学学报》刘卓华 刘书成 田树良 洪鹏志 章超桦  出版年:2004
以金枪鱼鱼油混合脂肪酸为材料 ,利用硝酸银络合法浓缩其中的多不饱和脂肪酸 (PU FA) ,主要考察了搅拌时间和硝酸银浓度对产品得率和EPA和DHA含量的影响 ,并测定了产品的理化指标和脂肪酸组成。研究结果表明 :搅拌时...
关键词:金枪鱼鱼油  多不饱和脂肪酸(PUFA)  浓缩  硝酸银络合法  被引量:33
翡翠贻贝肉酶解动物蛋白营养评价及其生理活性初探
《水产学报》洪鹏志 章超桦 杨文鸽 郝记明 张静  出版年:2002
对翡翠贻贝肉酶解动物蛋白 (enzymolyticanimalprotein ,EAP)进行的营养特性研究表明 :粗蛋白含量达72 .8% (干基 ) ,蛋白营养价高 ,氨基酸价为 93(第一限制氨基酸为含硫氨基酸 ) ...
关键词:翡翠贻贝  酶解动物蛋白  生理活性  营养评价  动物实验  药用价值  被引量:33
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 ...
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...
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 ...
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 ...
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...
Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of Acetes chinensis and its antihypertensive effects in spontaneously hypertensive rats
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming  出版年:2010
P>Acetes chinensis is a marine shrimp found in the coastal waters of China. The shrimp was hydrolysed by pepsin to prepare hydrolysates with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate with...
高效液相色谱法检测水产品中的ATP关联化合物
《食品与发酵工业》刘亚 章超桦 陆子锋  出版年:2010
研究了利用高效液相色谱法对水产品中的ATP关联化合物进行检测,确定了缓冲液的最佳pH值、流速和浓度,并对方法的准确度、精确度和检测限进行了测定。实验结果显示:pH值6.5,流速0.70mL/min时色谱峰的分离情况较好。...
关键词:高效液相色谱  ATP关联化合物  测定  被引量:30
超滤对马氏珍珠贝肉蛋白酶解液特性的影响
《华南理工大学学报:自然科学版》赵谋明 肖如武 崔春 章超桦  出版年:2009
分别采用凝胶过滤色谱法和高效液相色谱法研究了马氏珍珠贝肉蛋白酶解液超滤前后肽的相对分子质量分布以及氨基酸组成的变化,分析了超滤过程中膜通量及感官特性的变化,并对超滤膜的选择性及分离效果进行了评价.结果表明:随着超滤时间的...
关键词:马氏珍珠贝  蛋白  超滤  酶解  肽  氨基酸  风味  被引量:29
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...
邻苯二甲醛柱前衍生高效液相色谱法测定马氏珠母贝中牛磺酸含量
《广东海洋大学学报》高加龙 章超桦 刘书成 吉宏武  出版年:2007
应用邻苯二甲醛柱前衍生高效液相色谱法,测定了马氏珠母贝中牛磺酸,结果表明:采用邻苯二甲醛为柱前衍生剂,与原料中的牛磺酸发生衍生化反应后,以甲醇-乙酸钠溶液(体积比40︰60)为流动相,使用ODSC18分离柱,FLD检测器...
关键词:牛磺酸  高效液相色谱法  柱前衍生  马氏珠母贝  被引量:28
牡蛎酶解过程的成分变化及脱腥初步研究
《现代食品科技》叶盛权 吴晖 赖富饶 章超桦 钟敏 曾名勇 沈少飞 杨晋青 郭祀远  出版年:2009
对牡蛎原浆液、酶解液及其浓缩液的基本营养成分进行分析比较,分别采用了活性炭吸附、β-环状糊精包埋法和酵母发酵法对牡蛎酶解液进行脱腥,研究了温度、时间、pH和脱腥剂用量等对脱腥效果的影响。结果表明:牡蛎蛋白质、水分含量分别...
关键词:牡蛎  蛋白质  酶解  脱腥  被引量:28
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...
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