姓名： 肖作兵 导师类别： 博导

所在专业： 食品科学与工程 研究方向： 不区分研究方向
学院/单位： 上海应用技术大学
专业所属学院： 食品学院
专业技术职务： 教授 行政职务：
性别： 男 E-Mail： xzb@sit.edu.cn
最高学位： 博士
通讯地址：
备注：
简历

上海应用技术大学香料香精技术与工程学院院长、上海香料研究
教育经历

1992/09－1995/07，华东理工大学，化学工程系，研究生/博士
1988/09－1991/07，华东理工大学，化学工程系，研究生/硕士
1982/09－1986/07，华南理工大学，化学工程系，本科 /学士

工作经历

2013/05－至今，上海香料研究所，所长
2006/07－至今，上海应用技术学院香料香精学院，院长
2000/10－2006/06，上海应用技术学院生物食品系，主任
1999/10－2000/03，德国纽伦堡科技大学，高级访问****
1991/09－1992/08，深圳萝娜化妆品有限公司，技术总监
1986/07－1988/09，湖北工业大学化学工程系，教师

研究成果

承担项目：
（1）国家重点研发计划《芳香纳米材料制备与应用研究》（2016YFA**）经费3520万，2016 .07- 2021.06
（2）国家自然科学基金面上项目《长效缓释香精分子设计与香气控释机制研究》经费64万，2018.01-2021.12
（3）“十二五”国家科技支撑计划课题《缓释型食用香精制备与品质控制关键技术》(2011BAD23B01) 经费120万，2010.12-2015.12
（4）国家973前期基础研究基金《绿色高效的棉织品加香整理用缓释香精分子设计与作用机理研究》（2009CB226104）经费62万，2009.4-2011.8
（5）国家自然科学基金面上项目《花果类天然产物特征香气组成与香韵结构的相互协同作用机制研究》（**）经费90万，2015.01-2018.12
（6）国家自然科学基金面上项目《缓释香精粒径大小分布与体系流变特性的关系研究》（**）经费85万，2013.1-2016.12
（7）国家自然科学基金面上项目《绿色高效棉织品加香中纳米缓释香精作用机理研究》（**）经费40万，2011.1-2013.12
（8）国家自然科学基金面上项目《新型纳米缓释香精的制备方法及其规律研究》（**）经费22万，2009.1-2011.12
（9）上海市科委重点项目《咸味食品香精的新技术研究》（）经费70万，2006.12-2008.11
（10）上海市“登山计划”国际合作项目《高品质咸味香精的制备与品质控制关键技术研究》（），经费30万，2008.5.30-2010.9.30
（11）上海市纳米专项《新型纳米缓释香精制备关键技术研究》（0952nm06100）经费40万，2009.5.30-2011.6.30
（12）河南双汇集团项目《肉制品用咸味食用香精系列产品开发》经费100万,2011.1-2011.10
（13）云南红塔集团项目《香料增香提高舒适度研究》经费200万，2011.7-2013.7
（14）云南红塔集团项目《卷烟烟气味觉特征及其调控技术研究》经费200万元,2009.8-2011.8
（15）天宁香料（江苏）有限公司项目《咸味香精技术开发研究》经费150万，2011.1-2016.1

获奖情况

（1）2017年度上海市教学成果奖特等奖《中国顶级香精技术人才培养体系的创建与实践》（排名1）
（2）2014年度国家科技进步奖二等奖《新型香精制备与香气品质控制关键技术及应用》（排名1）
（3）2013年度上海市科技进步奖一等奖《高品质香精制备与品质控制关键技术及应用》（排名1）
（4）2006年度上海市科技进步奖二等奖《新型合成天然肉味香精的研究与开发》（排名1）
（5）2013年度中国轻工业联合会科技发明三等奖《新型香精技术及应用》（排名1）

专利著作

代表性专利：
（1）一种水性油墨用生梨香精及其制备方法， ZL 1.6
（2）一种柠檬果香型指甲油气味掩盖剂及其制备方法与应用，ZL 8.8
（3）一种长效留香果香花香型香水及其制备方法， ZL 2.8
（4）一种制备纳米胶囊的方法，ZL7.5
（5）一种对鸡肉香基进行区分的方法, ZL9.3
（6）一种快速分析白酒香气成分的方法, 6.0
（7）一种天然膏状肉味香精及其制备方法，ZL8.4
（8）纳米甜橙香精的制备方法，ZL5.4
（9）小花茉莉香精胶囊的制备方法，ZL3.7
（10）纳米鸡肉香精及其制备方法，ZL2.1
（11）甜橙香精胶囊的制备方法，ZL3.4
（12）聚氰基丙烯酸丁酯包覆大花茉莉香精胶囊的制备方法，ZL5.X
（13）一种透明微胶囊晚香玉香精及其制备方法，ZL3.0
出版专著
（1）肖作兵（参编），中国香料香精发展史[M].中国标准化出版社，2001年11月
（2）肖作兵（主编）等，《食品添加剂》，中国计量出版社，北京，2006年9月
（3）《食用香精制备技术》，中国纺织出版社，北京，2007年9月
（4）Shenxue Ma ，Zuobing Xiao（肖作兵）, Feng Chen ., blended flavor.2007年10月
（5）肖作兵（主编）等,《轻化工程导论》化学工业出版社，2010.8

论文发表

代表性文章：
1. Zuobing Xiao,etc. Preparation and sustained-releasing characterization of aromaticwallpaper. Progress in Organic Coatings, 2017, 104, 50–57.
2. Zuobing Xiao,etc. Preparation of micro-encapsulated strawberry fragrance and its application in the aromatic wallpaper. Polish Journal of Chemical Technology, 2017, 19, 89-94.
3. Zuobing Xiao,etc. Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material. Food Sci. Technol, Campinas, 2017, 37, 613-619.
4. Zuobing Xiao,etc. Characterization of the key odorants of fennel essential oils of di?erent regions using GC–MS and GC–O combined with partial least squares regression. Journal of Chromatography B, 2017, 1063, 226–234.
5. Zuobing Xiao,etc. Odor-active compounds of di?erent lavender essential oils and their correlation with sensory attributes. Industrial Crops & Products, 2017, 108, 748–755.
6. Zuobing Xiao,etc. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography，Food Analytical Methods, 2017, 10, 596-609.
7. Zuobing Xiao,etc. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography−Olfactometry, Odor ActivityValues, Aroma Recombination, and Omission Analysis. Journal of Agricultural andFoodChemistry. 2017, 65, 8392-8401.
8. Zuobing Xiao,etc. Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression，Flavour and Fragrance Journal, 2017, 32, 265–276.
9. Zuobing Xiao,etc. Preparation and application of Citral–monochlorotriazine-β-cyclodextrin Inclusion Complex nanocapsule, Journal of The Textile Institute, 2016,107(1):64-71
10. Zuobing Xiao,etc. Study of production and the stability of styrallyl acetate nanocapsules using complex coacervation, Flavour and fragrance journal, 2016, 31(4):283-289.
11. Zuobing Xiao,etc. Preparation, characterization and rheological behavior of chitosan nanocapsule emulsion encapsulated tuberose fragrance, Polish Journal of Chemical Technology, 2016,18(2):1-8
12. Zuobing Xiao,etc. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes Journal of Chromatography B, 2016,1009-1010:152–162
13. Zuobing Xiao,etc. Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation, Flavour and Fragrance Journal, 2016,31(3):217-227
14. Zuobing Xiao,etc. Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in Cherry wines，Journal of Chromatography B, 2015, 978-979C, 122-130
15. Zuobing Xiao,etc. Contribution of Chicken Base Addition to Aroma Characteristics of Maillard Reaction Products Based on Gas Chromatography- Mass Spectrometry, Electronic Nose, and Statistical Analysis, Food Science Biotechnology, 2015, 24(2): 411-419
16. Zuobing Xiao,etc. Characterisation of aroma pro?les of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies,Natural Product Research,2015,29, 2007–2012
17. Zuobing Xiao,etc. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis,Natural Product Research,2015, 29, 656–662
18. Zuobing Xiao,etc. Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine, Food Chemistry, 2015, 186:69–73
19. Zuobing Xiao,etc. Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds, Food Science and Technology Research, 2015，21 (3), 371_380
20. Zuobing Xiao,etc. Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds, International Journal of Food Properties, 2015, 18(6):1272-1287
21. Zuobing Xiao,etc. Effect of wall materials and core oil on the formation and properties of styralyl acetate microcapsules prepared by complex coacervation, Colloid and Polymer Science, 2015,293（5）：1339-1348
22. Zuobing Xiao,etc. The preparation and properties of three types of microcapsules of sweet orange oil using alginate and chitosan as wall material. Flavour and Fragrance Journal.2014,29(6):350-355
23. Zuobing Xiao,etc. Preparation and characterization of chitosan nanoparticles as the delivery system for tuberose fragrance. Flavor and fragrance Journal.2014,29：22-34
24． Zuobing Xiao,etc. Production and characterization of multinuclear microcapsules encapsulating lavender oil by complex coacervation. Flavor and fragrance Journal.2014,29(3):166–172
25. Zuobing Xiao,etc. Synthesis and characterization of polybutylyanoacrylate-encapsulated rose fragrance nanocapsule. Flavour and Fragrance Journal.2011,26(3):141-120
26. Zuobing Xiao,etc. Comparison of volatile flavor compounds in four kinds of Chinese fermented black soybeans by HS-SPME-GC/MS and chemometrics. Food Science and Technology Research.2011,17(3):219-326
27. Zuobing Xiao,etc. Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis. Journal of Food Science.2011,76(8): 1125-1135
28. Zuobing Xiao,etc. Comparison of volatile components in Chinese traditional pickled peppers using HS-SPME-GC-MS. Natural Product Research.2010,24(20): 1939-1953
29. Zuobing Xiao,etc. Characterization of aroma compounds of Chinese famous liquors by Gas Chromatography-Mass Spectrometry and Flash GC Electronic-Nose. Journal of Chromatography B.2014,945-946,92-100
30. Zuobing Xiao,etc. A review of preparation and application of flavor and essential oils microencapsules based on complex coacervation technology. Journal of the Science of Food and Agriculture. 2014,94(8): 1482–1494
31. Zuobing Xiao,etc. Ecological utilization of leather tannery waste with circular economy model. Journal of Cleaner Production.2011,19: 221-228
32. Zuobing Xiao,etc. Properties of Aroma Sustained-release Cotton Fabric with Rose Fragrance Nanocapsule. Chinese Journal of Chemical Engineering. 2011,19(3): 523-528.
33. Zuobing Xiao,etc. Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS-SPME-GC-MS and Multivariate Analysis Journal of Food Science .2014,79,(3):C284-C294
34. Zuobing Xiao,etc. Study of cellulose pyrolysis using an insituvisualization technique and thermogravimetric analyzer. Journal of Analytical and Applied Pyrolysis.2012, 94:126–130.