范刚

发布者:ecd    发布时间:2012-11-15 18:10
 

姓 名

范刚

 

职 称

副教授

电 话

15827563218

Email

fangang@mail.hzau.edu.cn

工作单位

华中农业大学食品科技学院/环境食品学教育部重点实验室

 

2000.9-2004.6      华中农业大学       学士

2004.9-2010.6      华中农业大学       博士(硕博连读)

 

2010.7-2012.12      华中农业大学          讲师

2013.1-至今      华中农业大学        副教授

主要兼职

1. European Food Research and Technology期刊审稿人

2.省级赴湖北屈姑柑橘加工科技园、湖北土老憨生态农业集团科技特派员

研究方向

1.风味化学

2.果蔬加工化学

承担项目

1.国家自然科学基金“柑橘中糖苷香气前体物质香气活性评价及体内合成-释放机制研究,主持;

2. 国家科技支撑计划甜橙饮料基质加工关键技术研究及产业化示范子课题,主持;

3. 湖北省研究与开发计划特色果蔬加工及综合利用关键技术集成示范,主持;

4. 湖北省研究与开发计划果蔬加工特性评价体系建立与质量调控技术研究子课题,主持;

5. 武汉市科技计划项目晨光计划,主持;

6. 校青年教师科技创新专项,主持;

7. 校科研启动基金不同品种柑橘果酒中香气活性物质的分析研究”,主持。

研究成果

学术论文

1. Optimisation of α-terpineol production by limonene biotransformation using Penicillium digitatum DSM 62840 Journal of the Science of Food and Agriculture

2. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits Food Chemistry

3. Free and bound volatile compounds in juice and peel of Eureka lemon Food Science and Technology Research

4. Characteristics of β-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds Journal of the Science of Food and Agriculture

5. Changes in the physicochemical characteristics, free and bound aroma compounds in the raspberry juices during storage Journal of Food Processing and Preservation

6.Fan G, Xu X, Yu Q, Yongxia X, Yun Z, Li L, Pan SY. Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations. European Food Research and Technology, 2009, 228: 849-856

7. Fan G, Lu W, Yao X, Zhang Y, Wang K, Pan SY. Effect of fermentation on free and bound volatile compounds of orange juice. Flavour and Fragrance Journal, 2009, 24: 219-225

8. Fan G, Qiao Y, Yao X, Mo D, Wang K, Pan SY. Free and bound volatile compounds in juice and peel of Jincheng oranges. European Food Research and Technology, 2009, 229: 571-578

9. Fan G, Yao X, Li H, Fu H, Wang K, Pan SY. Volatiles of oranges and orange wines produced with and without skin contact. Food Science and Biotechnology, 2009, 18: 1322-1329

10. Fan G, Xu X, Pan SY. Free and glycosidically bound volatile compounds in blood oranges. ISC Congress 2008: 279

11. Fan G, Xu YX, Zhang XM, Lei SJ, Yang SZ, Pan SY. Characteristics of immobilised b-glucosidase and its effect on bound volatile compounds in orange juice. International Journal of Food Science and Technology 2011, 46, 2312-2320

12. Fu HF, Xie BJ, Fan G, Ma SJ, Zhu XR, Pan SY. Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method. Food Chemistry, 2010, 122: 602-609

13. Yao X, Xu X, Fan G, Qiao Y, Cao S, Pan SY. Determination of synergistic effects of polymethoxylated flavone extracts of Jinchen orange peels (Citrus Sinensis Osberk) with amino acids and organic acids using chemiluminescence. European Food Research and Technology, 2009, 229: 743-750

14. Lei SJ, Xu YX, Fan G, Xiao M, Pan SY, Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit. Applied Surface Science, 2011, 257: 4096-4099

15. Qiao Y, Xie BJ, Fan G, Zhang C, Pan SY. Comparison of volatile compounds and chemical and physical properties in orange juice from different parts of Jinchen fruit. Journal of Food Quality, 2010, 33: 165-180

16. Yao XL, Pan SY, Duan CH, Yang F, Fan G, Xinrong Zhu, Shuzhen Yang, and Xiaoyun Xu. Polymethoxylated flavone extracts from citrus peels for use in the functional food and nutraceutical industry. Food Science and Biotechnology. 2009, 18: 1237-1242

17. Yao X, Xu XY, Fan G, Cao SQ, Fu H, SY Pan.Antioxidant activity of polymethoxylated flavones extracts of Jinchen orange peels and synergistic effect with other natural non-antioxidants by chemiluminescence method. ISC Congress 2008, 279

18. Xu YX, Zhao HL, Meng LY, Fan G, Chen QC, Pan SY. Comparison of Volatile Oxidation Products of Lard from Native Breed and Three-way Crossbred Breed Under Accelerated Oxidative Conditions. Asian Journal of Chemistry, 2012, 6: 2401-2406

19. Qiao Y, Xie B, Yan Z, Zhang Y, Fan G, Yao X, Pan SY. Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O. Molecules, 2008, 13: 1333-1344

20. Yang SZ, Peng LT, Su XJ, Chen F, Cheng YJ, Fan G, Pan SY. Bioassay-guided isolation and identification of antifungal components from propolis against penicillium italicum. Food Chemistry. 2010, Dec, published online

21. Xu YX, Chen QC, Lei SJ, Wu P, Fan G, Xu XY, Pan SY. Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose. Journal of the Science of Food and Agriculture. 2011, 12: 2241-2246

22. Fu HF, Xie BJ, Ma SJ, Zhu XR, Fan G, Pan SY. Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica). Journal of Food Composition and Analysis, 2011, 2: 288-297

23. 范刚,陈德文,潘思轶,汪兴平。葛仙米藻胆蛋白提取工艺及藻蓝蛋白稳定性研究,食品科学,200526215-218

24. 范刚,柴倩,潘思轶。锦橙游离态和键合态风味物质研究,食品科学,200627618-622

25. 范刚,张弛,柴倩,乔宇,张妍,潘思轶。锦橙汁键合态香气物质酸解和酶解效果比较研究,食品科学,200728169-172

26. 范刚,乔宇,柴倩,张弛,张妍,潘思轶。锦橙果肉和果皮中游离态和键合态香气物质研究,食品科学,200728436-439

27. 范刚,乔宇,姚晓琳,徐晓云,王可兴,潘思轶,段雅庆。柑橘加工制品中香气化合物的研究进展,中国农业科学,2009424324-4332

28. 范刚王可兴潘思轶。水果中糖苷键合态香气物质的研究进展,中国农业科学,2010435100-5111

29. 范刚,潘思轶,刘睿,王可兴。饮料工艺学课程教学改革探讨农产品加工(学刊)201111157-159

30. 任婧楠,潘思轶,王可兴,范刚*。树莓汁中键合态香气物质的酸解研究,食品科学,2012

31. 任婧楠,潘思轶,王可兴,范刚*。树莓及其加工制品中香气化合物的研究进展,食品科学,2012

32. 任婧楠,荣茂,金瑶,潘思轶,王可兴,范刚*。树莓汁中游离态和键合态香气物质的研究,食品科学,2012

33. 唐翠娥,潘思轶,曹婷,任婧楠,范刚*。不同口味精武鸭脖香气成分的GC-MS分析,食品科学,2012

34. 周志范刚王可兴莫开菊程超潘思轶。微波辅助酸解释放刺梨汁键合态香气物质的效果,食品科学,2012899-103

35. 乔宇范刚程薇王少华熊光廖李汪兰杜欣潘思轶。固相微萃取结合GC-O分析两种葡萄柚汁香气成分,食品科学,201233194-198

36. 乔宇,范刚,谢笔钧,潘思轶。固相微萃取-气质联用分析锦橙果皮香气成分,精细化工,200724800-804

37. 乔宇范刚程薇王少华熊光权廖李汪兰杜欣潘思轶锦橙机械榨汁和手工榨汁香气成分的比较北京工商大学学报(自然科学版)2011433-38

38. 乔宇范刚程薇王少华汪兰廖李于巍陈学玲潘思轶锦橙果实发育过程中香气成分的变化,果树学报,20111138-142

39. 柴倩,范刚,潘思轶。超临界CO2流体萃取锦橙精油研究,食品科学,200728189-191

40. 乔宇范刚潘思轶程薇王少华熊光权廖李陈学玲锦橙汁辐照和巴氏灭菌处理后相关品质的分析核农学报201024562-568

41. 乔宇范刚潘思轶程薇王少华熊光权廖李巴氏灭菌和辐照处理锦橙汁在贮藏过程中香气成分的变化湖北农业科学2009482816-2819

42. 柴倩,乔宇,范刚,潘思轶。超临界CO2流体及夹带剂萃取锦橙精油研究,食品科学,200728205-207

43. 胥钦,潘思轶,范刚,王华,曹玉姣,徐晓云。不同加工生产线对锦橙汁香气品质的影响,食品科学,2012

44. 张弛,乔宇,柴倩,范刚,潘思轶。蜜柑鲜汁与巴氏灭菌汁香气成分比较研究,食品科学,200728372-375

45. 乔宇,潘思轶,徐晓云,范刚,马明辉,廖李,汪兰,王俊,杜欣,程薇,王少华,熊光权。电子鼻检测不同品种和加工类型的柑橘汁,农业工程学报,201112364-368

46. 乔宇,谢笔钧,张妍,范刚,徐晓云,周海燕,潘思轶。三种温州蜜柑果实香气成分的研究,中国农业科学,2008411452-1458

47. 李锐冯奎吴婧范刚潘思轶徐晓云不同来源酿酒酵母对柑橘果酒香气成分的影响,食品科学,201017206-213

48. 姚晓琳,徐晓云,段春红,范刚,潘思轶。锦橙皮中多甲氧基黄酮提取物的抗氧化活性和抗DNA损伤作用,食品科学,20093019-22

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