胡秋辉
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- 姓名:胡秋辉
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博士生导师
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学科领域:
食品科学技术
- 研究兴趣:
胡秋辉, 男,1964年生,1985年7月毕业于南京农业大学农业化学系,学士;1988年7月南京农业大学农学硕士;1999年12月南京农业大学农学博士;1996年12月南京农业大学食品科技学院副教授;2000年10月-2001年10月日本国立北海道大学农学部研究员;2002年1月南京农业大学食品科技学院教授。任江苏省青年科技兴农产业促进协会特邀理事、专家咨询中心主任。现任食品科技学院教授和博士生导师,生物工程系主任,绿色食品研究室主任。2003年江苏省高校“青蓝工程”优秀青年骨干教师。获2003年教育部优秀青年教师资助计划,主持国家科技部“973”项目子专题“硒的生物地球化学与食物链健康专题”、江苏省高技术研究“海藻生物活性物质的提取技术研究”项目、江苏省自然科学基金“芦荟生物活性成分解析及功能机理研究”项目、江苏省“十五”科技攻关“优质安全茶叶生产关键技术和产品开发”项目、江苏高校高新技术产业发展研究等项目研究“优质无公害富硒茶叶及茶叶深加工产品的开发”项目。 2000年至今在国内外核心期刊发表论文30篇,其中SCI收录论文18篇,农业部十五规划教材《食品化学》副主编,《食品检验检疫》副主编,轻工业部十五规划教材《食品质量与安全实验技术》副主编。研究成果《硒的生物地球化学及富硒农产品生产技术》,获2002年度江苏省科技进步三等奖(第一完成人)。申请国家发明专利3项,一种富硒肥料及其用于富硒大米的生产方法(02138001.5),一种富硒茶叶的生产调节剂及其用法(03112724.X)和一种海藻抗氧化活性成分的制备方法(200410014276.1)。
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2031
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484
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成果数
10
【期刊论文】The influence of selenium on the antioxidant activity of green tea
胡秋辉, Juan Xu, Shigui Zhu, , Fangmei Yang, Licheng Cheng, Yun Hu, Genxing Pan and Qiuhui Hu*
J Sci Food Agric 82: 451-455,-0001,():
-1年11月30日
This study was aimed at determining the effects of selenium on the contents of vitamin C, amino acid, total water-soluble solids and tea polyphenol, and whether the antioxidant activity of selenium-enriched green tea is enhanced compared with regular green tea by linoleic acid oxidation and the lard oxidation method. The contents of selenium, vitamin C and tea polyphenol in green teas were greatly increased by foliar application of selenium-enriched fertilizer. No significant differences of the contents of vitamin C, amino acid and tea polyphenol were observed between green tea treated with sodium selenite and that without selenium. The selenium-enriched green tea exhibited significantly higher antioxidant activity than regular green tea, both in linoleic acid oxidation and in the lard oxidation system. These results suggest that the antioxidant activity of green tea is significantly enhanced by the combination of selenium and green tea constituents compared with that of regular green tea.
selenium, selenium-enriched green tea, antioxidant activity
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胡秋辉, Qiuhui Hu, *, Licheng Chen, , Juan Xu, Yanling Zhang and Genxing Pan
J Sci Food Agric 82: 869-872,-0001,():
-1年11月30日
Atomic fluorescence spectrophotometry was used to determine the selenium (Se) concen-tration in 30 rice products of different species from Southern China. The Se level ranged from 0.015 to 0.0461μgg-1. Considering the average daily individual consumption of rice products in Southern China, the average dietary intake of Se supplied by this source is only 6-18μg day-1 for an adult. This low Se intake from rice products is mainly responsible for the low total Se intake of inhabitants in Southern China. Foliar spraying ofSe-enriched fertiliser or sodium selenite with 14-18g Seha-1 in the heading stage of rice growth increased the Se content to 0.178-0.421μgg1 in rice products. The concentration and amount ofSe-enriched fertiliser can be varied to achieve an optimum concentration of Se in rice products. The authors suggest that these Se-enriched rice products can contribute an increase in Se intake of 50-100μgday-1 on average if their Se concentration is controlled in the region of 0.15-0.50μg g-1.
selenium, rice, Se-enriched fertiliser, production of Se-enriched rice
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【期刊论文】Effect of selenium on green tea preservation quality and amino acid composition tea protein
胡秋辉, By Q. HU*, G. PAN and J. ZHU
Jounrnal of Horticultural Science & Biotechnology (2001) 76 (3) 344-346,-0001,():
-1年11月30日
To increase the selenium content of tea produced in areas of China poor in selenium, sodium seleite was added to tea garden soil or was sprayed onto tea leaves. Effects of selenium on green tea quality and the anino acid composition of tea protein were studied. Selenium-enriched green tea and poor selenium green tea were extracted with hot water (100℃) at a 1:50 ratio (w/v). The tea ldaf exracts were stored 30℃ for 12h, the colour changes of selenium-enriched green tea extact were more stable than with poor selenium green tea extract. The teas were packaged in polypropylene plastic bags and then stored at room temperature for 90d. The reduced ratio of vitamin C inselenium-enriched green tea was 21% compared with poor selenium fcontent green tea at 52%. These results demonstrated that selenium-enriched green tea produced a more desirable quality than poor selenium green tea. The total amino acid amounts, essential amino acid, methionine acid and cystine acid content of differetn selenium enriched green tea protein were increased by 8.3%-14.8%, 8.8%-14.8%, 6.0%-8.7%and 39%-96%, respectively, comparedwith the low selenium green tea. Green tea quality was raised by selenium tratment.
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胡秋辉, JUAN XU, †, FANGMEI YANG, LICHENG CHEN, YUN HU, AND QIUHUI HU*
J. Agric. Food Chem 2003, 51, 1081-1084,-0001,():
-1年11月30日
This research was to determine the effect of foliar application of selenium on increasing the antioxidant activity of tea harvested during the early spring tea producing season using a R,R-diphenyl-
Selenium, Se-enriched green tea, antioxidant activity
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胡秋辉, JUAN XU†, ‡, AND QIUHUI HU*, †
J. Agric. Food Chem. 2004, 52, 1759-1763,-0001,():
-1年11月30日
Selenium fertilizer was foliar applied to determine the effects of antioxidant activity of seleniumenriched rice assessed by R,R-diphenyl-
Selenium, extracts of Se-enriched rice, antioxidant activity
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【期刊论文】Evaluation of Antioxidant Potential of Aloe vera (Aloe barbadensis Miller) Extracts
胡秋辉, YUN HU, †, JUAN XU, ‡, AND QIUHUI HU*
J. Agric. Food Chem. 2003, 51, 7788-7791,-0001,():
-1年11月30日
The polysaccharide and flavonoid concentrations of two-, three-, and four-year-old Aloe vera were determined, and their antioxidant activities were evaluated compared to BHT and R-tocopherol by the DPPH radical scavenging method and the linoleic acid system at 100
Aloe vera, growth period, extract, antioxidant activity
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【期刊论文】Effect of Selenium on the Yield and Quality of Green Tea Leaves Harvested in Early Spring
胡秋辉, QIUHUI HU, †, JUAN XU, ‡, AND GENXIN PANG*, †§, MASAHIRO YAMASAKI, §
J. Agric. Food Chem. 2003, 51, 3379-3381,-0001,():
-1年11月30日
Green tea, selenium, yield, tea quality
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胡秋辉, QIUHUI HU, †, QING YANG, ‡, OSAMU YAMATO
J. Agric. Food Chem. 2002, 50, 1059-1062,-0001,():
-1年11月30日
Five compounds oxidizing canine erythrocytes were isolated from an aqueous ethanol garlic extract by sillica gel column chromatograpjhy and preparative thin-layer chromatography. On the basis of nuclear magnetic resonance, infraed spectroscopy, and mass spectrometry, they were identified as three known compounds: bis-2-propenyl trisulfide (1), bis-2-propentl tetrasulifide (2), and bis-2-propenyl pentasulfide (3) as well as two novel compounds, bis-2-propenyl tetrasulifide (4) and transsulfunic acid alyl ester 3-allyisulfanyl-allyl ester (5)-A mixture of compounds 1-3 and compounds 4 and 5 induced methemoglobin formation in canine erythrocyte suspension in vitro resulting in the oxidation of canine erythrocytes. These groups of characteristic organosulfur compounds contained in gralic probably contrbute to oxidations in blodd. The constituents of garlic have the potential to oxidize erythrocytes and hemoglobin, suggesting that foods containing quantities of garlic have the potential to oxidize erythrocytes and hemoglobin, suggesting that foodds containing quantities of garlic should be avoiede for feeding dogs.
Garlic, oxidang, methemoglobin, sulfiede, thiosulfonate, sulfuric acid ester
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胡秋辉, QIUHUI HU, †, JUAN XU, ‡, SHUBING CHEN, AND FANGMEI YANG*
J. Agric. Food Chem. 2004, 52, 943-947,-0001,():
-1年11月30日
activities of extracts derived from sesame seed by supercritical carbon dioxide (SC-CO2) extraction and by n-hexane were determined using R,R-diphenyl-â-picylhydrazyl (DPPH) radical scavenging and linoleic acid system methods. The highest extracted yield was given at 35℃, 40MPa, and a CO2 flow rate of 2.5mL min-1 by an orthogonal experiment. The yields of extracts increased with increasing pressure, and yields at 40 and 30MPa were higher than that by solvent extraction at 46.50%. Results from the linoleic acid system showed that the antioxidant activity follows the order: extract at 3℃, 20MPa>BHT>extract at 55℃, 40MPa>extract at 55℃, 30MPa>Trolox>solvent extraction>R-tocopherol. The SC-CO2 extracts exhibited significantly higher antioxidant activities comparable to that by n-hexane extraction. The extracts at 30MPa presented the highest antioxidant activities assessed in the DPPH method. At 20MPa, the EC50 increased with temperature, which indicated that the antioxidant activity was decreased in a temperature-dependent manner. The significant differences of antioxidant activities were found between the extracts by SCCO2 extraction and n-hexane. However, no significant differences were exhibited among the extracts by SC-CO2 extraction. The vitamin E concentrations were also significantly higher in SC-CO2 extracts than in n-hexane extracts, and its concentrations in extracts corresponded with the antioxidant activity of extracts.
Antioxidant activity, sesame, seed, black extracts
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【期刊论文】Effect of the Application of Selenium on Selenium Content of Soybean and Its Products
胡秋辉, FANGMEI YANG, , LICHENG CHEN, QIUHUI HU, *, AND GENXING PAN
Blologtcal Trace Element Research, Vol. 91, 2003,-0001,():
-1年11月30日
Two experiments were conducted to study the effect of the application of selenium on the selenium content of soybean and its products in two counties with selenium-deficient soil. Selenium-enriched soybean was produced by the application of sodium selenite and Se-enriched fertilizer. The selenium contents of soybeans, soybean protein and okra were determined by hydride-generation atomic fluorescence spectrometry. The results showed that the selenium contents of soybean, soybean protein, and okra were significantly increased by the application of sodium selenite and selenium-enriched fertilizer. Foliar application of selenium provided a higher efficiency for increasing the selenium content of soybean than soil application. Significant differences were found in that soybean cultivars exhibited different accumulation of selenium. There was no remarkable difference in soybean yield, soybean protein, and lipid between selenium and control. The selenium-enriched protein derived from selenium-enriched soybean could be used as a functional ingredient and soybean okra as a selenium-enriched feed for animals for increasing selenium intake.
Selenium, selenium-enriched soybean, soybean protein, soybean okra.,
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