许勇泉 - 中国农业科学院茶叶研究所 -

个人简介

2000年9月－2004年7月就读于西北农林科技大学园艺学院，获农学学士 2004年9月－2006年6月就读于浙江大学食品科学系，获农学硕士学位 2012年9月－2015年6月就读于浙江工商大学食品与生物工程学院，获食品科学博士学位 2015年10月－2016年4月赴新加坡国立大学理学院化学系食品科学技术中心访问学习 2006年6月开始在中国农业科学院茶叶研究所工作至今主要获奖成果 1. γ-氨基丁酸茶加工技术研究及系列产品开发，2013年10月，浙江省科学技术二等奖/中国农业科学院科学技术成果二等奖，第6名 2. 饮料专用绿茶加工关键技术及其产业化，2013年10月，浙江省科学技术三等奖，第4名 3. 鲜茶汁饮料关键加工技术及其产业化，2009年11月，中国茶叶学会科学技术奖二等奖，第3名

研究领域

1）茶叶风味化学 2）茶饮料加工工程 3）茶有效成分在食品加工中的应用研究

近期论文

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1. Xu, Y.*, Hu, X., Zou, C., Shi, J., Du, Q., Teng, B., & Yin, J.* Effect of saccharides on sediment formation in green tea concentrate. 2017, 78, 352-360. 2. Xu, Y.# *, Zou, C.#, Gao, Y.#, Chen, J., Wang, F., Chen, G., & Yin, J.* Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas. Food Chemistry, dx.doi.org/10.1016/j.foodchem.2016.11.110. 3. Zhang, Y.#, Yin, J.#, Chen, J., Wang, F., Du, Q.*, Jiang, Y., & Xu, Y.* Improving the sweet aftertaste of green tea infusion with tannase. Food Chemistry, 2016, 192, 470-476. 4. Liao, B., Ying, H., Yu, C., Fan, Z., Zhang, W., Shi, J., Ying, H., Ravichandran, N., Xu, Y., Yin, J., Jiang, Y., Du, Q. (-)-Epigallocatechin gallate (EGCG)-nanoethosomes as a transdermal delivery system for docetaxel to treat implanted human melanoma cell tumors in mice. International Journal of Pharmaceutics, 2016, 512, 22-31. 5. Xu, Y., Hu, X., Tang, P., Jiang, Y., Yuan, H., Du, Q.*, Yin, J.* The major factors influencing the formation of sediments in reconstituted green tea infusion. Food Chemistry, 2015, 172, 831-835. 6. Hong, Z., Xu, Y.（并列第一作者）, Yin, J., Jiang, Y., Du, Q.* Improving effectiveness of (-)-epigallocatechin gallate (EGCG) against rabbit atherosclerosis by EGCG-loaded nanoparticles prepared from chitosan and polyaspartic acid. Journal of Agricultural and Food Chemistry, 2014, 62, 12603-12609. 7. Yin, J., Zhang, Y., Du, Q.*, Chen, J., Yuan, H., Xu, Y.* Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions. Food Research International, 2014, 62, 941-946. 7. Xu, Y., Chen, G., Du, Q.*, Que, F., Yuan, H., Yin, J.* Sediments in concentrated green tea during low-temperature storage. Food Chemistry, 2014, 149, 137-143. 8. Xu, Y., Zhong, X., Yin, J., Yuan, H., Tang, P., Du, Q*. The impact of Ca2+ combination with organic acids on green tea infusions. Food Chemistry, 2013, 139, 944-948. 9. Xu, Y., Zhong, X., Chen, S., Yin, J.* Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae. Journal of Food Science and Technology, 2013, 50, 171-175. 10. Du, Q., Jiang, H., Yin, J., Xu, Y., Du, W., Li, B., Du, Q. Scaling up of high-speed countercurrent chromatographic apparatus with three columns connected in series for rapid preparation of (-)-epicatechin. Journal of Chromatography A, 2013, 1271, 62-66. 11. Xu, Y., Chen, G., Wang, Q., Yuan, H., Feng, C., Yin, J.* Irreversible sediment formation in green tea infusions. Journal of Food Science, 2012, 77 (3), 298-302. 12. Xu, Y., Chen, S., Yuan, H., Tang, P., Yin, J.* Analysis of cream formation in green tea concentrate with different solid concentrations. Journal of Food Science and Technology, 2012, 49 (3), 362-367. 13. Xu, Y. Q., Chen, S. Q., Shen, D. Y., Yin, J. F.* Effects of chemical components on the amount of green tea cream. Agricultural Sciences in China, 2011, 10 (6), 969-974. 14. Yin, J.*, Xu, Y.（并列第一作者）, Yuan, H., Luo, L., Qian, X. Cream formation and main chemical components of green tea infusions processed from different parts of new shoots. Food Chemistry, 2009, 114, 665~670.