kouxiaohong@126.com
未公开
教授
种子低温脱水动态过程与生理特性的研究

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基于VIGS的乙烯与番茄成熟软化因子关系研究

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番茄多聚半乳糖醛酸酶(PG)与乙烯关系研究

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基于VIGS的番茄成熟衰老、乙烯相关转录因子NAC的分离与功能分析

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番茄果实成熟衰老中NAC转录因子与乙烯合成、信号传导相关蛋白的互作机制研究

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基于CRISPR/Cas9技术的NAC4与NAC9调控番茄成熟衰老差异模式

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cry1Ab/Ac 蛋白表达纯化制备

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普通番茄果实和nr突变体番茄果实成熟过程中LeACS2和NR

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NAC转录因子与乙烯、ABA协同调控番茄果实成熟模式研究

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龙葵果汁饮料系列产品工艺开发研究

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梨果实品质劣变生理基础与调控技术
一种具有抗氧化作用的鹰嘴豆肽及分离纯化及用途

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一种蓝莓花青素的分离方法

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一种蓝莓多酚的分离方法

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黑豆玉米酸羊乳及制备方法
1．一种具有抗氧化作用的鹰嘴豆肽，用CPe-Ⅲ表示，其特征是所述CPe-Ⅲ的分子量为1155Da，氨基酸组成为Arg- Gln- Ser- His- Phe- Ala- Asn- Ala- Gln- Pro，二级结构以α-螺旋占66%。2．权利要求1的一种具有抗氧化作用的鹰嘴豆肽的分离纯化方法。3．权利要求1所述的鹰嘴豆肽在制备抗氧化保健品的用途。

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本发明公开了一种蓝莓花青素的分离方法，包括如下步骤：（1）将蓝莓干粉与酸化甲醇混合，搅拌，萃取，静置、过滤，萃取，合并萃取液，蒸发干燥；（2）将步骤（1）获得的产物与正己烷混合，萃取，上清液并回收正己烷；将萃取物加入乙酸乙酯，萃取，合并上清液蒸发出乙酸乙酯，固体冻结后冷冻干燥得蓝莓花青素粗提物。本发明的方法过程简单、能耗低，分离条件温和、样品回收率高、实验结果重现性高、设备简便经济。

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本发明公开了一种蓝莓多酚的分离方法，包括如下步骤：（1）将蓝莓干粉与乙醇混合，搅拌，萃取，静置、过滤，萃取，合并萃取液，蒸发干燥；（2）将步骤（1）获得的产物与石油醚混合，萃取，上清液并回收石油醚；将萃取物加入乙酸乙酯，萃取，合并上清液蒸发出乙酸乙酯，固体冻结后冷冻干燥得蓝莓多酚粗提物。本发明的方法过程简单、能耗低，分离条件温和、样品回收率高、实验结果重现性高、设备简便经济。

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一种黑豆酸羊乳的产品，具体最优参数。
Extraction and Purification of Asparagus Oligosaccharides

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Edible oil production from microalgae: A review

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Preparation of α Linolenic-Acid-Loaded Water-in-Oil-in-Water Microemulsion and Its Potential as a Fluorescent Delivery Carrie

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Lipid metabolism potential and mechanism of CPe-III from chickpea(Cicer arietinum L.)

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SNAC4 and SNAC9 transcription factors show contrasting effects on tomato carotenoids biosynthesis and softening

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A Fluorescent Biofunctional DNA Hydrogel Prepared by Enzymatic Polymerization

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Identification and Evaluation of Bioactivity of Compounds from the Mushroom Pleurotus nebrodensis (Agaricomycetes) against Br

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Effects of Processing and Storage Preservation Technologies on Nutritional Quality and Biological Activities of Edible Fungi:

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Mechanisms and therapeutic prospects of polyphenols as modulators of the arylhydrocarbon receptor

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Potential lipid-lowering mechanisms of Biochanin A

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Divergent functions of SNAC4–9 and possible mechanisms for tomato adaptation to abiotic stresses

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The Regulation of Sugar Metabolism in Huangguan pears (Pyrus pyrifolia Nakai) with Edible Coatings of Calcium or Pullulan dur

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Bioacitive compounds and antioxidant acitivty of Mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean(Phaseo

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The antioxidant effects, antitumor effects and immunomodulatory activities of crude and purified polyphenols extracts from bl

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Antioxidant Activity and Anti-proliferative Effect of A Bioactive Peptide from Chickpea (Cicer arietinum L.)

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NAC transcription factors play an important role in ethylene biosynthesis, reception and signaling of tomato fruit ripening

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Effects of Hypobaric Treatments on Quality, Bioactive Compounds and Antioxidant Activity of Tomato

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Functional characterization of oligosaccharides purified from Asparagus officinalis peel

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CPe-III S Metabolism in Vitro and in Vivo and Molecular Simulation of Its Metabolites Using a p53-R273H Mutant

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植物NAC转录因子研究进展

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Antitumor and Immunomodulatory activity of Pleurotus eryngii extracts

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Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

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Structure identification of triterpene from the mushroom pleurotus eryngii with inhibitory effects Against Breast Cancer

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A tolerant lactic acid bacteria, Lactobacillus paracasei, and its Immunoregulatory Function

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Effects of CaCl2 dipping and pullulan coating on the development of brown spot on ‘Huangguan’ pears during cold storage, Pos

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Molecular Characterization and Expression Analysis of NAC Family Transcription Factors in Tomato

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Effects of chitosan and calcium chloride treatments on malic acid-metabolizing enzymes and the related gene expression in pos

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Effects of Chitosan, Calcium Chloride, and Pullulan Coating Treatments on Antioxidant Activity in Pear cv. “Huang guan” Durin

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Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates

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减压贮藏对番茄果实抗氧化物质和抗氧化酶的影响

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采后氯化钙和壳聚糖涂膜处理对梨果实柠檬酸代谢酶及其基因表达特性的影响

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Arabidopsis AtNAP regulates fruit senescence

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Antihyperlipidemic and antitumor effects of chickpea albumin hydrolysate(CAH) Plant foods for human nutrition

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Effects of ripening, 1-MCP and ultrahigh-pressure pasteurization on the change of volatiles in Chinese pear cultivars

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采后黄冠梨果实糖代谢及相关酶活性变化规律