农业农村部稻米及制品质量监督检验测试中心

稻米质量标准研究

来源:作者:发布时间:2021-03-18

组长:胡贤巧

电话:0571-63370311

邮箱:hxhxqia@aliyun.com

研究方向及内容:

(1)稻米产品质量标准化研究

(2)稻米质量安全检测技术标准化研究

(3)标准样品研究

(4)稻米营养品质形成机理研究

科研成果:

1、发表论文

(1) Xianqiao Hu, Lin Lu, Zhenling Guo, Zhiwei Zhu, Volatile compounds, affecting factors and evaluation methods for rice aroma: A review, Trends in Food Science & Technology, 2020, 97:136–146.

(2)  Zhenling Guo, Siqi Huang, Mingxue Chen, Yanxia Ni, Xianqiao Hu, Nan Sun, Identification and quantitative determination of 2-acetyl-1-pyrroline using GC-TOF MS combined with HS and HS-SPME pretreatment, Journal of Cereal Science, 2020,93:102975.

(3) Zhanqiang Hu, Hua Yang, Mamoun Chaima, Changyun Fang, Lin Lu, Xianqiao Hu, Bai Du, Zhiwei Zhu, Jianying Huang, A visualization and quantification method to evaluate the water-absorbing characteristics of rice, Food Chemistry, 2020, 331: 127050.

(4) You-ning Ma, Li-hua Sun, Shuying Li, Yanxia Nia, Zhaoyun Cao, Mingxue Chen, Renxiang Mou, Modulation of steroid metabolism and xenobiotic biotransformation

responses in zebrafish (Danio rerio) exposed to triadimefon, Environmental Pollution,2020, 62: 114145.

(5) 邵雅芳,稻米的营养功能特点,中国稻米,2020 ,26(06):1-11.

(6) 杜白,谢桐洲,胡贤,张寿江,张卫星,有机氮素肥料对水稻植株生长及产量和品质的影响,农学学报,2020,9:1-6.

(7) Lin Lu, Changyun Fang, Zhanqiang Hu, Xianqiao Hu, Zhiwei Zhu, Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation, Sensors & Actuators: B. Chemical, 2019, 281: 22–27

(8) Lin Lu, Zhiwei Zhu, Xianqiao Hu, Multivariate nanocomposites for electrochemical sensing in the  application of food, Trends in Analytical Chemistry, 2019, 118:759-769.

(9) Lin Lu, Zhiwei Zhu, Xianqiao Hu, Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety, Trends in Food Science & Technology, 2019,90:100–110.

(10) Zhanqiang Hu, Yafang Shao, Lin Lu, Changyun Fang, Xianqiao Hu,  Zhiwei Zhu, Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice, Journal of Food Measurement and Characterization , 2019, 13:1898-1906.

(11) Lin Lu, Xianqiao Hu, Zhiwei Zhu, Joint Voltammetry Technology with a Multi-electrode Array for Four Basic Tastes, Current Analytical Chemistry, 2019,15(1): 75-83.

(12) 骆江英,许立,张卫星,有机水稻品种选择与种子生产技术,中国稻米,2019, 25(5): 115-116,118.

(13) Zhanqiang Hu, Xiaozhi Tang, Ming Zhang, Xianqiao Hu, Chen Yu, Zhiwei Zhu,

Yafang. Shao, Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice, RSC Advances, 2018, 8: 7123–7132.

(14) Yafang Shao, Zhanqiang Hu, Yonghong Yu, Renxiang Mou, Zhiwei Zhu, Trust Beta, Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice, Food Chemistry, 2018, 239: 733-741.

(15) Lin Lu, Xianqiao Hu, Zhiwei Zhu, Synchronous Sensing Analysis Based on Nonmodified MultiMetal Sensor for Five Tastes, International Journal of Electrochemical Science, 2018, 13: 5762-5774.

(16) 杨欢,吴小亮,张函彤,何巧,倪妍霞,黄思琦,牟仁祥,超声辅助提取⁃液相色谱⁃串联质谱法同时测定油料作物中6种新型乙酰乳酸合成酶抑制剂类除草剂残留,色谱,2018,36(11):1132-1139.

 (17) Xianqiao Hu, Changyun Fang, Lin Lu, Zhanqiang Hu, Yafang Shao, Zhiwei Zhu, Determination of soluble sugar profile in rice, Journal of Chromatography B,2017, 1058: 19-23.

(18) Zhanqiang Hu, Xiaozhi Tang, Junfei Liu, Zhiwei Zhu, Yafang Shao, Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice, Food Chemistry, 2017,214: 285-292.

(19) Yafang Shao, Changyun Fang, Huali Zhang, Yuping Shi, Zhanqiang Hu, Zhiwei Zhu, Variation of phenolics, tocols, antioxidant activities and soluble sugar compositions in red and black rice (Oryza sativa L.) during boiling, Cereal Chemistry, 2017, 94(5): 811-819.

(20) 胡贤巧,孙丽娟,邵雅芳,张卫星, 许立,郑小龙,牟仁祥,章林平, 朱智伟,水稻标准体系存在问题及改进对策探析,农产品质量与安全,2017(6):23-27.

(21) 周蓉,曹赵云,赵肖华,林晓燕,牟仁祥,柱前衍生/高效液相色谱法测定果蔬中仲丁胺残留,分析测试学报,2017,36(6):778-782.

(22) 周蓉,曹赵云,赵肖华,林晓燕,牟仁祥,分散固相萃取-分散液液微萃取/气相色谱-串联质谱法测定蔬菜中19种有机磷农药残留分析测试学报,2017,36(1):67-72.

 (23) Xianqiao Hu, Zhaoyun Cao, Weihua Sun, Huan Yang, Ping Xu, Zhiwei Zhu, Accurate determination of arsenic and selenium in plant food samples by using ICP-MS/MS, Analytical Methods, 2016, 8: 6150–6157.

(24) Lin Lu, Xianqiao Hu, Shiyi Tian, Shaoping Deng, Zhiwei Zhu, Visualized attribute analysis approach forcharacterization andquantification of rice taste flavor using electronic tongue, Analytica Chimica Acta, 2016, 919: 11-19.

(25) Renxiang Mou, Zhaoyun Cao, Xiaoyan Lin, Li Wu, ZhenZhen Cao, Zhiwei Zhu, Mingxue Chen, Characterization of the phytochelatins and their derivatives in rice exposed to cadmium based on high-performance liquid chromatography coupled with data-dependent hybrid linear ion trap orbitrap mass spectrometry, Rapid Communications in Mass Spectrometry, 2016,30(16): 1891-1900.

(26) 邵雅芳,刘程智,包劲松水稻Ra基因的分子标记开发及应用,分子植物育种,2016,14(9): 2405-2411.

二、标准

(1)NY/T 3606-2020地理标志农产品品质鉴定与质量控制技术规范 谷物类

(2)NY/T 3566-2020粮食作物中脂肪酸含量的测定 气相色谱法

(3)NY/T 3163-2017稻米中可溶性葡萄糖、果糖、蔗糖、棉籽糖和麦芽糖的测定 离子色谱法

(4)NY/T 3164-2017黑米花色苷的测定 高效液相色谱法

(5)NY/T 3176-2017稻米镉控制 田间生产技术规范

(6)GB 23200.18-2016蔬菜中非草隆等 15 种取代脲类除草剂残留量的测定液相色谱法

(7)NY/T 2977-2016绿色食品薏仁及薏仁粉

(8)NY/T 2638-2014稻米及制品中抗性淀粉的测定分光光度法

(9)NY/T 419-2014绿色食品 稻米

三、专利

(1)一种稻米胶稠度标准物质的制备方法(ZL201811428561.6),2020年授权。

(2)No-harmful method for regulating and controlling source and library of rice(2013388765),2018年授权。

(3)Noninvasive method of source-sink regulation in rice(US9775299B2),2017年授权。

(4)用于蛋白质质谱在线分析的PMMA芯片及其制备方法(ZL201610207933.7),2017年授权。

(5)利用稻米品质的理化性状指标判定稻米食味品质的方法(ZL201510435258.9),2016年授权。

 

课题组成员:朱智伟、牟仁祥、张卫星、邵雅芳、方长云、扈战强


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