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学者姓名：田永奇
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Abstract ：
Synergistic bacteriostatic action represents a potent strategy for combating microbial contamination in the food industry. This study investigated the synergistic bacteriostatic effect of epigallocatechin gallate (EGCG) and indole-3-carboxaldehyde (I3A). Results showed a pronounced synergistic action of EGCG and I3A against diverse food spoilage microorganisms, most notably Pseudomonas aeruginosa (P. aeruginosa), with a fractional inhibitory concentration index (FICI) of 0.25. Further research revealed that EGCG disrupted the cell wall and cell membrane of P. aeruginosa, while supplementing I3A significantly boosted the concentration of intracellular reactive oxygen species, thereby inflicting cellular damage. Moreover, the EGCG-I3A treatment inhibited the biofilm formation of P. aeruginosa in a dose-dependent manner, with the effectiveness increasing with the quantity of I3A added. Metabolomic study revealed a perturbation in glutathione and taurine metabolic pathways post synergistic treatment, compromising redox homeostasis. This synergistic treatment also downregulated uracil, proline, and glutamate metabolites, thereby suppressing Quorum Sensing (QS) and biofilm-associated expression within P. aeruginosa. Additionally, the combination significantly inhibited P. aeruginosa growth in fish meat. In essence, this study underscored the synergistic bacteriostatic efficacy of EGCG and I3A, highlighting its potential application in food preservation. © 2025 Elsevier B.V.
Keyword ：
EGCG EGCG I3A I3A Metabolomic Metabolomic Synergistic bacteriostatic Synergistic bacteriostatic
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| GB/T 7714 | Tian, Y. , Chen, Y. , Huang, R. et al. Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation [J]. | International Journal of Food Microbiology , 2025 , 436 . |
| MLA | Tian, Y. et al. "Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation" . | International Journal of Food Microbiology 436 (2025) . |
| APA | Tian, Y. , Chen, Y. , Huang, R. , Wang, T. , Wang, S. . Synergistic inhibition of Pseudomonas aeruginosa by EGCG and I3A: preliminary mechanisms and application in fish meat preservation . | International Journal of Food Microbiology , 2025 , 436 . |
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This study explored the potential of pineapple peel waste as a sustainable source of cellulose nanofibers (CNF) for Pickering emulsion stabilization. Pineapple peel cellulose, enzymatically extracted and subsequently TEMPOoxidized and sonicated to produce TEMPO-oxidized cellulose nanofibers (TC), was investigated as an emulsifier. The effects of TC concentrations (0.2, 0.4, 0.6, 0.8, and 1.0 % wt%) and oil phase volumes (20 %, 30 %, 40 %, and 50 %) on rheological properties, and emulsion stability were determined. Results demonstrated that increasing TC concentration significantly enhanced emulsion stability through the formation of a cohesive threedimensional network structure. This stability was maintained across a broad range of pH, ionic strength, and temperature. Molecular dynamics simulations supported these findings, revealing that TC enhances emulsion stability through favorable intermolecular interactions. This work highlights the potential of pineapple peelderived CNF as a sustainable and high-performing alternative for emulsion stabilization applications.
Keyword ：
Cellulose nanofibers Cellulose nanofibers Emulsion stability Emulsion stability Molecular dynamics simulation Molecular dynamics simulation Pineapple peel Pineapple peel TEMPO oxidation TEMPO oxidation
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| GB/T 7714 | Tian, Yongqi , Huang, Ruyang , Chen, Yuanyuan et al. The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions [J]. | CARBOHYDRATE POLYMERS , 2025 , 353 . |
| MLA | Tian, Yongqi et al. "The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions" . | CARBOHYDRATE POLYMERS 353 (2025) . |
| APA | Tian, Yongqi , Huang, Ruyang , Chen, Yuanyuan , Wang, Tao , Wu, Jiulin , Wang, Shaoyun . The preparation and characterization of pineapple peel cellulose nanofibers and its application in oil-water emulsions . | CARBOHYDRATE POLYMERS , 2025 , 353 . |
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Active compounds were usually incorporated into biopolymer films to enhance their properties. The tensile strength (TS) and elongation at break (EAB) of the gelatin composite films increased along with the addition of epsilon-polylysine (epsilon-PL) and zinc oxide nanoparticles (nano-ZnO). When the concentrations of epsilon-PL and nano-ZnO were 4% and 0.5%, TS and EAB reached to the maximum which were 53.98 +/- 2.61 MPa and 16.05 +/- 1.76%. The water vapor permeability, water solubility, and water content of the composite films decreased from 2.01 +/- 0.04 10-10 g m-1 Pa-1 s-1 to 1.56 +/- 0.07 x 10-10 g m-1 Pa-1 s-1, from 45.23 +/- 1.54% to 31.39 +/- 1.24% and from 23.89 +/- 1.41% to 17.34 +/- 2.61%, respectively, compared with gelatin film. The light barrier capacity of the composite film was improved. The surface of the film was relatively smooth, and the cross-section was overall flat. FTIR results indicated that no chemical reaction occurred among epsilon-PL, nano-ZnO and gelatin. The chemical structure of the films remained unchanged throughout the heat-sealing process. Moreover, the gelatin films containing epsilon-PL and nano-ZnO showed excellent antibacterial activity. Our findings suggest that the gelatin composite films with antibacterial property hold promise for the application in food packaging materials. Zinc oxide nanoparticles (nano-ZnO) and epsilon-polylysine (epsilon-PL) were added into films. Nano-ZnO and epsilon-PL could improve mechanical and barrier properties of gelatin film. Film containing nano-ZnO and epsilon-PL showed the best antibacterial activity.image
Keyword ：
active composite film active composite film characterization characterization epsilon-polylysine epsilon-polylysine gelatin gelatin zinc oxide nanoparticles zinc oxide nanoparticles
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| GB/T 7714 | Huang, Ruyang , Yao, Aifang , Yan, Yongyong et al. Development and characterization of multifunctional fish gelatin composite films reinforced with ε-polylysine and zinc oxide nanoparticles [J]. | EFOOD , 2024 , 5 (4) . |
| MLA | Huang, Ruyang et al. "Development and characterization of multifunctional fish gelatin composite films reinforced with ε-polylysine and zinc oxide nanoparticles" . | EFOOD 5 . 4 (2024) . |
| APA | Huang, Ruyang , Yao, Aifang , Yan, Yongyong , Wang, Jingyi , Li, Qingxiang , Li, Kezhi et al. Development and characterization of multifunctional fish gelatin composite films reinforced with ε-polylysine and zinc oxide nanoparticles . | EFOOD , 2024 , 5 (4) . |
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Food Analysis is a core course in food-related majors, which has gained increasing attention due to society's growing concern for food safety issues. The course Food Analysis at Fuzhou University was established in the 1990 s. Over the years, teachers have closely followed the development pace of industries, gaining recognition as a high-quality course in Fujian Province, a high-quality video sharing course, a first-class undergraduate course, and a national-level undergraduate course construction project. Through multiple rounds of educational practice and reform, the course has developed a teaching model that encompasses a general goal (cultivating food analysis professionals with strong ideals and beliefs), two concepts (curriculum ideology and output orientation), three stages (pre-class, in-class, and post-class implementation), and four resources (excellent textbooks, online courses, national platforms, and practice bases). Continuous updating and improvement have led to significant achievements in the course, providing valuable references for promoting the teaching reform of food science courses. © 2024 China National Research Institute of Food and Fermentation Industries Co. Ltd. All rights reserved.
Keyword ：
food analysis food analysis national top-class course national top-class course teaching model teaching model
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| GB/T 7714 | Tian, Y. , Cai, Q. , Wang, S. . Exploration of teaching model for the national top-class course Food Analysis; [国家一流课程《食品分析》 教学模式的探索] [J]. | Food and Fermentation Industries , 2024 , 50 (23) : 407-412 . |
| MLA | Tian, Y. et al. "Exploration of teaching model for the national top-class course Food Analysis; [国家一流课程《食品分析》 教学模式的探索]" . | Food and Fermentation Industries 50 . 23 (2024) : 407-412 . |
| APA | Tian, Y. , Cai, Q. , Wang, S. . Exploration of teaching model for the national top-class course Food Analysis; [国家一流课程《食品分析》 教学模式的探索] . | Food and Fermentation Industries , 2024 , 50 (23) , 407-412 . |
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目的：研究石花菜的成分，为其功能食品的研发提供基础数据。方法：采用薄层色谱、液-质谱联用方法分析石花菜醇提物的化学成分的丰富度。通过硅胶柱、高效液相等色谱方法对其进行分离纯化，并用气-质谱联用、核磁结合文献确证化合物结构；并对部分化合物抗氧化活性进行测定。结果：薄层色谱、液-质谱联用分析表明石花菜醇提物中含有丰富的次级代谢产物，且很可能是甾醇类成分。采用气-质谱联用方法从中鉴定到29个化合物（5个为甾醇类化合物），其中棕榈酸（46.76%）、棕榈酸乙酯（13.82%）、胆甾醇（7.20%）、胆甾-4,6-二烯（4.99%）为含量最高的4个化合物。经色谱分离、核磁鉴定出9个单体化合物，分别为胆甾醇（1）、1,2-二醇植烯（2）、帕格甾醇C(3)、6-羟基-胆甾-4-烯-3-酮（4）、胆甾-5-烯-7-酮（5）、胆甾-5-烯-3β,7α二醇（6）、胆甾-5-烯-3β,7β二醇（7）、胆甾-4-烯-6-酮（8）、3-羟乙基-2-甲基-马来酰亚胺（9）。其中，化合物7清除DPPH自由基和ABTS自由基能力最好，其IC50值分别为180μg/mL和12.2μg/mL。结论：首次系统研究了石花菜醇提物的成分，化合物3、8、9为新天然产物。部分甾醇类化合物具有较好的抗氧化活性。
Keyword ：
成分 成分 抗氧化活性 抗氧化活性 甾体 甾体 石花菜醇提物 石花菜醇提物
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| GB/T 7714 | 田永奇 , 罗海涛 , 丁婷 et al. 石花菜醇提物成分分析 [J]. | 中国食品学报 , 2024 , 24 (02) : 269-280 . |
| MLA | 田永奇 et al. "石花菜醇提物成分分析" . | 中国食品学报 24 . 02 (2024) : 269-280 . |
| APA | 田永奇 , 罗海涛 , 丁婷 , 王奇升 , 邓尚贵 , 汪少芸 . 石花菜醇提物成分分析 . | 中国食品学报 , 2024 , 24 (02) , 269-280 . |
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Objective: To study the chemical constituents of Gelidium amansii and lay a foundation for the research and development of functional food of Gelidium amansii. Methods: TLC and LC-MS were used to analyze the richness of chemical components in the ethanol extract of Gelidium amansii. The ethanol extract of Gelidium amansii was separated and purified by silica gel column and HPLC, and the structure of compounds were determined by GC-MS, NMR, and combined with the data reported in the literature. The antioxidant activity of some compounds was determined. Results: TLC and LC-MS analysis showed that the ethanol extract of Gelidium amansii was rich in secondary metabolites, and it was likely to be sterols. 29 compounds (5 sterols) were identified from the ethanol extract by CC-MS. Among them, palmitic acid (46.76%), ethyl palmitate (13.82%), cholesterol (7.20%), 4,6-cholestadien-3beta ol (4.99%) were the four compounds with the highest content. After chromatographic separation and NMR identification, 9 compounds were obtained, which were cholesterol (1), 1,2-diol phytoene (2), pagosterol C (3), 6-hydroxy- cholest-4-en-3-one (4), cholest-5-en-7-one (5), cholest-5-ene-3β, 7α diol (6), cholest-5-ene-3β, 7β diol (7), cholest -4-en-6-one (8), 3-hydroxyethyl-2-methyl-maleimide (9). Compound 7 has the strongest ability to scavenge DPPH and ABTS free radical with IC50 values of 0.18 mg/mL and 12.2 μg/mL, respectively. Conclusion: In this paper, the ethanol extract of Gelidium amansii were systematically studied for the first time. Compounds 3, 8 and 9 were new natural products. Some sterols showed good antioxidant activity. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
Keyword ：
Antioxidants Antioxidants Cholesterol Cholesterol Ethanol Ethanol Free radicals Free radicals High performance liquid chromatography High performance liquid chromatography Lipids Lipids Metabolites Metabolites Palmitic acid Palmitic acid Silica gel Silica gel Thin layer chromatography Thin layer chromatography
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| GB/T 7714 | Tian, Yongqi , Luo, Haitao , Ding, Ting et al. Analysis of the Constituents of the Ethanol Extract of Gelidium amansii [J]. | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (2) : 269-280 . |
| MLA | Tian, Yongqi et al. "Analysis of the Constituents of the Ethanol Extract of Gelidium amansii" . | Journal of Chinese Institute of Food Science and Technology 24 . 2 (2024) : 269-280 . |
| APA | Tian, Yongqi , Luo, Haitao , Ding, Ting , Wang, Qisheng , Deng, Shanggui , Wang, Shaoyun . Analysis of the Constituents of the Ethanol Extract of Gelidium amansii . | Journal of Chinese Institute of Food Science and Technology , 2024 , 24 (2) , 269-280 . |
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Correction for 'Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis' by Yushi Chen et al., Food Funct., 2022, 13, 10110-10120, https://doi.org/10.1039/D2FO02116A.
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| GB/T 7714 | Chen, Yushi , Wang, Qisheng , Luo, Haitao et al. Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis (vol 13, pg 10110, 2022) [J]. | FOOD & FUNCTION , 2024 , 15 (7) : 3876-3876 . |
| MLA | Chen, Yushi et al. "Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis (vol 13, pg 10110, 2022)" . | FOOD & FUNCTION 15 . 7 (2024) : 3876-3876 . |
| APA | Chen, Yushi , Wang, Qisheng , Luo, Haitao , Deng, Shanggui , Tian, Yongqi , Wang, Shaoyun . Mechanisms of the ethanol extract of Gelidium amansii for slow aging in high-fat male Drosophila by metabolomic analysis (vol 13, pg 10110, 2022) . | FOOD & FUNCTION , 2024 , 15 (7) , 3876-3876 . |
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《食品分析》课程是食品相关专业的核心课程之一,随着社会对食品安全问题愈加重视,该课程的重要性不断凸显.福州大学《食品分析》课程开设于上世纪90年代,几代教师紧跟产业、行业、企业的发展步伐,先后获批福建省精品课程、福建省精品视频共享课程、福建省一流本科课程和国家一流本科课程建设项目.课程经过多轮的教育实践与改革,逐步形成了 1个总目标(具有坚定理想信念的食品分析人才)+2个理念(课程思政和产出导向理念)融合+3个阶段(课前、课堂、课后)实施+4个资源(优秀教材、网络课程、国家平台、实践基地)抓手的教学模式,课程通过不断更新完善,成效明显,为推进食品科学类课程教学改革提供了诸多有益参考.
Keyword ：
国家一流课程 国家一流课程 教学模式 教学模式 食品分析 食品分析
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| GB/T 7714 | 田永奇 , 蔡茜茜 , 汪少芸 . 国家一流课程《食品分析》教学模式的探索 [J]. | 食品与发酵工业 , 2024 , 50 (23) : 407-412 . |
| MLA | 田永奇 et al. "国家一流课程《食品分析》教学模式的探索" . | 食品与发酵工业 50 . 23 (2024) : 407-412 . |
| APA | 田永奇 , 蔡茜茜 , 汪少芸 . 国家一流课程《食品分析》教学模式的探索 . | 食品与发酵工业 , 2024 , 50 (23) , 407-412 . |
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以金鲳鱼为原料,接种混合乳杆菌进行短时发酵,以总酸含量、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量和感官评分为评价指标,通过单因素和响应面优化短时发酵金鲳鱼片的加工工艺,并结合高通量测序揭示在短时发酵过程中的真菌群落的变化规律.结果表明,短时发酵金鲳鱼片的最佳发酵工艺为NaCl含量 6%、腌制时间 1h、烘制温度 55℃、烘制时间 58 min、菌种添加量 8%、发酵温度 35℃、发酵时间 25 h.门水平上主要是担子菌门(Basidiomycota)和子囊菌门(Ascomycota),它们在发酵不同阶段占据主导地位,体现真菌群落的演替性.属水平上毛孢子菌属(Trichosporon)相对丰度迅速增加,成为发酵中后期的优势真菌属.真菌多样性分析ITS序列结果表明,随着发酵时间的延长,真菌群落多样性和丰富度均下降,说明发酵环境抑制部分真菌的生长繁殖,发酵过程改变真菌的群落多样性与结构,发酵鱼品质的形成与微生物的活动密不可分.
Keyword ：
丰度变化 丰度变化 品质 品质 真菌群落 真菌群落 短时发酵 短时发酵 金鲳鱼 金鲳鱼
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| GB/T 7714 | 赵博言 , 邵方会 , 周宇诺 et al. 短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析 [J]. | 食品研究与开发 , 2024 , 45 (21) : 97-107 . |
| MLA | 赵博言 et al. "短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析" . | 食品研究与开发 45 . 21 (2024) : 97-107 . |
| APA | 赵博言 , 邵方会 , 周宇诺 , 张鑫 , 田永奇 , 张龙腾 et al. 短时发酵金鲳鱼片工艺优化及真菌群落变化规律解析 . | 食品研究与开发 , 2024 , 45 (21) , 97-107 . |
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The purpose of this study was to explore the potential of the development and application of Paecilomyces hepiali, a fungus with edible and medicinal value, as a foodborne antioxidant and anti-aging agent. Its n-butanol extract (PHE) from rice cultures was selected for anti-aging experiment because of significant free radical scavenging activity in vitro. In vivo, PHE could significantly prolong the mean lifespan, 50 % survival days, and the maximum lifespan of Drosophila on a high-fat diet. It is amazing that the mean lifespan increased from 19.1 days to 32.9 days, 50 % survival days increased from 15.7 days to 34.3 days, and the maximum lifespan extended from 44.7 days to 52.7 days, when the high-fat female Drosophila model was fed with 10 mu g/mL PHE. Further research showed that PHE reduced the accumulation of peroxide products and increased the activity of antioxidant enzymes. Then, through antioxidant activity tracking, dimerumic acid (compound 1, the IC50 value of 3.4 mu g/mL on DPPH free radicals scavenging activity), 4,5-dihydroxy-3-methoxypentanoic acid (compound 2, new compound), and thymidine (compound 3) were isolated from PHE. It is worth mentioning that dimerumic acid, the major antioxidant compound of PHE (content up to 3 %), was discovered in P. hepiali for the first time. It was concluded that PHE showed excellent anti-aging activity at a very low concentration on fat diet-induced high fat Drosophila melanogaster, and dimerumic acid may be its main material basis. These results indicated that PHE had the potential to be developed as antioxidant and anti-aging agent in the healthcare industry. (C) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
Keyword ：
Anti-aging Anti-aging Dimerumic acid Dimerumic acid Drosophila Drosophila Paecilomyces hepiali Paecilomyces hepiali
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| GB/T 7714 | Dan, Akang , Chen, Yushi , Tian, Yongqi et al. In vivo anti-aging properties on fat diet-induced high fat Drosophila melanogaster of n-butanol extract from Paecilomyces hepiali [J]. | FOOD SCIENCE AND HUMAN WELLNESS , 2023 , 12 (4) : 1204-1211 . |
| MLA | Dan, Akang et al. "In vivo anti-aging properties on fat diet-induced high fat Drosophila melanogaster of n-butanol extract from Paecilomyces hepiali" . | FOOD SCIENCE AND HUMAN WELLNESS 12 . 4 (2023) : 1204-1211 . |
| APA | Dan, Akang , Chen, Yushi , Tian, Yongqi , Wang, Shaoyun . In vivo anti-aging properties on fat diet-induced high fat Drosophila melanogaster of n-butanol extract from Paecilomyces hepiali . | FOOD SCIENCE AND HUMAN WELLNESS , 2023 , 12 (4) , 1204-1211 . |
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