MENU
当前位置: 首页» 研究生培养» 导师简介» 博士生导师» 农产品加工利用

郑金铠

 

博士招生专业:农产品加工利用

研究方向:果蔬精深加工与营养健康

硕士招生专业:食品科学

研究方向:果蔬功能成分的化学与生物学研究

一、个人简历

郑金铠,男,研究员,博士生导师。2010~2014年在美国麻省大学先后从事博士后和研究助理教授工作,2015年入选中国农业科学院“青年英才计划”A类学者,长期专注果蔬精深加工与营养健康研究。先后承担美国农业部、美国国家健康署、美国癌症研究院及国家自然科学基金等国内外重大课题20余项;在国际权威期刊发表高水平SCI论文52篇,累计影响因子252,引用1400余次,H-因子22;申请国家专利32项,授权11项;主编《现代果蔬加工无废弃开发技术与应用》书籍1部;完成8大类果蔬来源功能食品与保健品的工艺设计,研发20余种营养健康产品。

二、主要研究领域

1.果蔬及其功能成分发挥营养健康功效的分子机理;

2.果蔬功能成分及其体内健康标记物的快速检测方法;

3.果蔬精深加工及其功能食品制造的关键技术创新。

三、承担课题

1. 国家自然科学基金“基于柑橘内源组分提高多甲氧基黄酮生物利用度的作用机制研究”,2020–2022。

2. 国家自然科学基金“柑橘多甲氧基黄酮硫酸酯代谢产物肠道水解机制研究”,2020–2022。

3. 国家自然科学基金“适配体调控纳米磁性探针的食源菌SERS检测及其传感机制研究”,2020–2022。

4.中国农业科学院所长基金“柑橘精准营养机制研究”,2019–2021。

5. 中国农业科学院科技创新工程“食品营养与功能因子利用”,2019–2020。

6. 中国农业科学院中以合作项目“柑橘保鲜与精深加工”,2019。

7. 国家龙头企业,“NFC橙汁的技术开发”,2019–2021。

8. 国家龙头企业,“柑橘副产物精深加工”,2019–2020。

9. 省级龙头企业,“大蒜精深加工技术开发”,2018–2022。

10. 省级龙头企业,“黑蒜精深加工技术开发”,2019–2021。

11. 地企合作项目,“达川安仁柚产业发展项目”,2018–2019。

12.农业部948项目“果蔬加工副产物高值化利用技术引进与应用”,2016–2018。

13. 中国农业科学院青年英才项目“橘皮功效成分体内代谢及其抗肿瘤作用机制研究”,2015–2018。

14. 国家自然科学基金“柑橘多甲氧基黄酮类化学结构与生物活性的SERS同时识别研究”,2015–2017。

15. 国家自然科学基金“基于食品基质效应增强亲脂活性成分生物利用度的研究”,2015–2016。

四、近三年科研产出

(一)代表性著作

《果蔬花卉无废弃加工技术与应用》,2018年,化学工业出版社,主编。

(二)代表性论文

1. Jiefen Cui, Yunhe Lian, Chengying Zhao, Hengjun Du, Yanhui Han, Wei Gao, Hang Xiao, Jinkai Zheng. Dietary fibers from fruits and vegetables and their health benefits via modulation of gut microbiota. Comprehensive Reviews in Food Science and Food Safety , 2019, doi.org/10.1111/1541-4337.12489(影响因子8.738,食品1区)

2. Jiefen Cui, Wenbo Ren, Chengying zhao, Wei Gao, Guifang Tian, Yuming Bao, Yunhe Lian, Jinkai Zheng. The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins. Carbohydrate Polymer , 2019, doi.org/10.1016/j.foodhyd.2019.105413(影响因子6.044,应化1区)

3.Wenbo Ren, Shaojie Zhao, Yunhe Lian, Ying Yang, Guifang Tian, Chengying Zhao, Wei Gao, Jinkai Zheng.Effects of calcium ions and organic acids on citrus oil emulsions stabilized with citrus pectin. Food Hydrocolloids , 2019, accepted(影响因子5.839,食品1区)

4. Huijuan Zhang, Jiefen Cui, Guifang Tian, Christina DiMarco-Crook, Wei Gao, Chengying Zhao, Genyuan Li, Yunhe Lian, Hang Xiao, Jinkai Zheng. Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel. Food Chemistry , 2019, 289,340–350(影响因子5.399,食品1区)

5. Huijuan Zhang, Guifang Tian, Chengying Zhao, Yanhui Han, Christina DiMarco-Crook, Chang Lu, Yuming Bao, Chengxiu Li,Hang Xiao, Jinkai Zheng. Characterization of polymethoxyflavone demethylation during drying processes of citrus peels. Food & Function , 2019, 10, 5707–5717(影响因子3.241,农林1区)

6. Yingying Zhang, Jinkai Zheng, Ruyan Hou. Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids. Food Chemistry , 2019, accepted(影响因子5.399,食品1区)

7. Chengying Zhao, Feng Wang,Yunhe Lian, Hang Xiao, Jinkai Zheng. Biosynthesis of citrus flavonoids and their health effects. Critical Reviews in Food Science and Nutrition , 2018, doi: 10.1080/10408398.2018.1544885(影响因子6.704,食品1区)

8. Shaojie Zhao, Guifang Tian, Chengying Zhao, Chang Lu, Yuming Bao, Xingxun Liu, Jinkai Zheng. Emulsifying stability properties of octenyl succinic anhydride modified waxy starches with different molecular structures. Food Hydrocolloids , 2018, 85, 248–256(影响因子5.839,食品1区)

9. Shaojie Zhao, Guifang Tiana, Chengying Zhao, Chengxiu Li, Yuming Bao, Christina DiMarco-Crook, Zhonghai Tang, Chunhong Li, David Julian McClements, Hang Xiao, Jinkai Zheng. The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification. Food Chemistry , 2018, 269, 577–587(影响因子5.399,食品1区)

10. Ye Zhang, Chengying Zhao, Guifang Tian, Chang Lu, Yuzhi Li, Lili He, Hang Xiao, Jinkai Zheng. Simultaneous characterization of chemical structures and bioactivities of citrus-derived components using SERS barcodes. Food Chemistry , 2018, 240, 743–750(影响因子5.399,食品1区)

11. Shaojie Zhao, Wei Gao, Guifang Tian, Chengying Zhao, Christina DiMarco-Crook, Bei Fan, Chunhong Li, Hang Xiao, Yunhe Lian, Jinkai Zheng. Citrus oil emulsions stabilized by citrus pectin: The influence mechanism of citrus variety and acid treatment. Journal of Agricultural and Food Chemistry , 2018, 66, 12978–12988(影响因子3.571,农林1区)

12. Ying Yang, Chengying Zhao, Guifang Tian, Chang Lu, Chengxiu Li, Yuming Bao, Zhonghai Tang, David Julian McClements, Hang Xiao, Jinkai Zheng. Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions. Food Research International , 2018, 109, 149–158.(影响因子3.570,食品2区)

13. Yanan Li, Xubo Liu, Zhen Zhang, Shaojie Zhao, Guifang Tian, Jinkai Zheng, Dong Wang, Shaowei Shi, Thomas P. Russel. Adaptive structured pickering emulsions and porous materials based on cellulose nanocrystal surfactants. Angewandte Chemie International Edition , 2018, 57, 1 3560–13564.(影响因子12.259,化学1区)

14. Shanshan Guo, Xian Wu, Jinkai Zheng,Noppawat Charoensinphon, Ping Dong, Peiju Qiu, Mingyue Song, Zhonghai Tang, Hang Xiao. Anti-inflammatory effect of xanthomicrol, a major colonic metabolite of 5-demethyltangeretin. Food & Function , 2018, 9, 3104–3113(影响因子3.241,农林1区)

15. Ye Zhang, Shaojie Zhao, Lili He, Jinkai Zheng. Surface-enhanced Raman spectroscopy (SERS) combined techniques for high-performance. Trends in Analytical Chemistry , 2017, 90, 1–13(影响因子8.428,化学1区)

16. Jinkai Zheng, Chengying Zhao, Guifang Tian, Lili He. Rapid screening of Ricin toxin on letter papers using SERS. Talanta , 2017, 162, 552–557(影响因子4.916,化学2区)

17. Ying Yang, Chengying Zhao, Guifang Tian, Chang Lu, Shaojie Zhao, Yuming Bao, David Julian McClements, Hang Xiao, Jinkai Zheng. Effects of preheating and storage temperature on aroma profile and physical properties of citrus-oil emulsions. Journal of Agricultural and Food Chemistry , 2017, 65, 7781–7789(影响因子3.571,农林1区)

18. Ying Yang, Chengying Zhao, Jingjing Chen, Guifang Tian, David Julian McClements, Hang Xiao, Jinkai Zheng. Encapsulation of polymethoxyflavones in citrus oil emulsion-based delivery systems. Journal of Agricultural and Food Chemistry ,2017, 5, 1732–1739(影响因子3.571,农林1区)

19. Xian Wu, Mingyue Song, Zili Gao, Yue Sun, Minqi Wang, Fang Li, Jinkai Zheng, Hang Xiao. Nobiletin and its colonic metabolites suppress colitis-associated colon carcinogenesis by downregulating iNOS, inducing anti-oxidative enzymes and arresting cell cycle progression. Journal of Nutritional Biochemistry , 2017, 42, 17–25(影响因子4.490,医学2区)

20. Mingyue Song, Xian Wu, Noppawat Charoensinphon, Minqi Wang, Jinkai Zheng, Zili Gao, Fei Xu, Zhengze Li, Fang Li, Jiazhi Zhou, Hang Xiao. Dietary 5-demethylnobiletin inhibits cigarette carcinogen NNK-induced lung tumorigenesis in mice. Food & Function , 2017, 8, 954–963(影响因子3.241,农林1区)

(三)代表性专利

1.发明专利“一种检测多甲氧基黄酮类成分的方法”ZL201610726204.2.

2.发明专利“一种粪便中脂溶性代谢成分的提取分离方法”ZL201610730674.6.

3. 发明专利“一种陈皮的制备方法”CN201611223001.8.

4. 发明专利“一种柑橘发酵饮料及其制备方法”CN201611011729.4.

5. 发明专利“一种缓释保健饮品及其制备方法”CN201610966166.8.

6. 发明专利“一种实现食品成分化学结构与生物活性同时检测的技术”CN201611209735.0.

7. 发明专利“一种果蔬保鲜剂的制备方法与其应用”CN201611010385.5.

8. 发明专利“一种实现柑橘皮渣中果胶和黄酮同时提取的方法”CN201711445796.1.

9. 发明专利“一种大蒜综合提取利用的方法”CN201711218106.9.

10. 发明专利“一种富含羟基多甲氧基黄酮的干燥橘皮及其制备与应用”CN201711466118.3.

11.发明专利“柑橘果酒及其生产方法”CN201710051464.9.

12.发明专利“一种柑橘乳酸菌饮料及其制备方法”CN201710038172.1.

13.发明专利“一种抗氧化复合果蔬汁饮料及其制备方法”CN201711458742.9.

14. 发明专利“制备柑橘油乳液的方法以及柑橘油乳液”CN201810955910.3.

15. 发明专利“一种含有多甲氧基黄酮的柑橘风味添加剂及其制备方法”CN201811584224.6.

16. 发明专利“SERS法检测食源性性致病菌的试剂及其制备方法”CN201811594896.5.

17. 发明专利“Pickering乳化剂的制备方法及其乳液应用”CN201910052742.1.

18. 发明专利“一种柑橘精油分级设备及具有去污抗菌能力的产品应用”CN201911083654.3.

19. 发明专利“一种基于双水相的纳米纤维素-果胶微囊的制备方法及应用” CN201910062665.8.

20.   发明专利“一种高效制备具有缓解II型糖尿病的柑橘果胶的方法”CN2019111260836.1.

五、主要社会兼职    

Frontiers in Nutrition 期刊“The effects of food processing on food components and their health functions”专刊主编; Journal of Nutrition and Metabolism 期刊“Interplay between gut microbiota and dietary components and its implication in human health”专刊主编;中国农学会食物与营养专业委员会委员;北京市食品科技学会常务理事。

六、联系方式

联系电话:010-62829727

E-mail:jinkai8212@163.comzhengjinkai@caas.cn

  • 上一篇:木泰华
  • 下一篇:张 波
  • TOP