Tea theanine (abstract). Asia-Pacific Journal of Clinical Nutrition, 2006 10.
[2] Wang Haixiang, Ma Chunyan, Tao Guojun. Study on the separation and purification technology of monomer alkaloids from Sophora alopecuroides seeds. Asia-Pacific Journal of Clinical Nutrition, 2006 10.
[3], Ma Chaoyang, Tao Champion. Study on separation and purification of alkaloid monomer from Sophora alopecuroides. Journal of chemical engineering of chinese universities, China, 2007,2: (2005 ~106) (EI source)
[4] Wang Hongxin and Hu Changyun. Study on modification and functional properties of tea protein. Food Science, 2005,26 (6):135 ~140.
Wang Hongxin, Dai Jun, Lv Yuanling. Isolation, purification and identification of tea catechin monomer. Journal of Wuxi Institute of Light Industry, 200 1, 20 (2):117 ~121.
Wang Hongxin, Wang Jian. Study on ion exchange separation factors of Sophora alopecuroides seeds. Chinese herbal medicine, 2002,33 (12):1080 ~1083.
Wang Hongxin, Hu Changyun. Study on protein extraction and preliminary purification of tea. Food industry science and technology, 2004,25 (12): 69 ~ 72.
[9] Wang Hongxin, Tang Jian and Chen Zhihua. Production technology and application of green tea polyphenols. CCOA, special 1996:44~47
[10] Wang Hongxin, Zhu Jianbiao. Separation of concanavalin and urease and purification of concanavalin. Chinese herbal medicine, 2002,25 (10): 735 ~ 737.
[12] Mu Haibo, Wang Hongxin (responsible author). Preparation of yolk antibody IgY against Newcastle disease. Poultry in China, 2003,25 (14): 9 ~10.
[13] Dai Jun, (responsible author). Study on HPLC analysis of catechins in tea and tea polyphenols. Chromatography, 200 1, 19 (5): 398 ~ 402.
[14] Yang Meng, Lu Yuanling, Wang Hongxin (responsible author). Comprehensive extraction of fig protease and pectin. Food science, 1998, 7: 23 ~ 26.
[15] Wang Hongxin Xiao Xiang (responsible author). Study on extraction technology of antioxidant from rosemary. Journal of Henan University of Technology, 2006,27 (2)
[16] Wang Hongxin, Gao Fucheng et al. New Food Resources [M], Beijing: China Light Industry Press, 1 month, 2002 (392,000 words)
Gao Fucheng, Xu Xueqin, Xia Wenshui and Wang Hongxin.
[18] Zhu Song, (responsible author). Study on determination of theanine by high performance liquid chromatography with OPA pre-column derivatization. Food Industry Science and Technology, 2005,26 (2):182 ~183.
[19] Wang Hongxin, Wu Xinnan, Xie Guoyin, Zhang Jialong, etc. "High-purity tea polyphenols and catechins monomer" won the third prize of scientific and technological progress in Jiangsu Province in 2002. In 2000, it passed the appraisal and acceptance by the Provincial Science and Technology Department. The certificate number is Su Ke Jian Zi [2000]No. 1 144, which is internationally leading.
[20] Wu Xinnan, Wang Hongxin (technical director), Yu Jingbo, Fulin Zhao, etc. "Heterogeneous industrialized production technology of tea theaflavins by enzymatic method" won the second prize of Wuxi Science and Technology Progress in August 2006 and the second prize of National Light Industry Federation in June 2007. In 2005, it passed the appraisal and acceptance by the Provincial Science and Technology Department, and the certificate number was Sukejianzi [2005] No.253; The research level is advanced in the world, and the industrialization level is leading in the world.
Works:
1. Wang Hongxin, Gao Fucheng, et al. New food resources [M]. Beijing: China Light Industry Press, 2002,1(392,000 words).
2. Gao Fucheng, Xu Xueqin, et al. Engineering Technology of Food Separation and Recombination [M]. Beijing: China Light Industry Press, 1998. 7 (Chapter 22, 75,000 words, independently edited).
Patents:
1. Method for preparing tea polyphenols from tea, national invention patent, certificate number 89786, patent number. ZL98111572.1,the patentee is Wuxi University of Light Industry, and the inventors are Wang Hongxin, Zhang Jialong and Lu Yuanling.
2. The preparation method of higher fatty acid esters of tea polyphenols, applying for national invention patent with publication number CN 1263083A and application number 99114071.0. The applicant is Wuxi Institute of Light Industry and the inventor is wang hong Xinhe and Nie Xiaohua.
Publish a paper:
Nie Xiaohua. Preparation of oil-soluble tea polyphenols-tea polyphenols fatty acid ester. Food Science, 2004,25 (12): 92 ~ 96.
7. Wang Hongxin, Liu Xuexian, Mu Haibo, et al. Isolation and purification of yolk antibody IgY against Newcastle disease. Poultry in China, 25, 2003 (19):11~14.
Wang Hongxin, Zhu Jianbiao. Separation and purification of concanavalin and urease from concanavalin. Chinese herbal medicine, 2002,25 (10): 735 ~ 737.
Lv Yuanling. Antibacterial effect and composition analysis of Vitex negundo leaves. Wild Plant Resources in China, 2003,22 (1): 35 ~ 37.
10 Wang Hongxin, Chen Zhihua, Qiyun Mountain. Antioxidant effect of tea polyphenols on refined rapeseed oil. China Petroleum, 1994, 19 (5): 36 ~ 38.
1 1. Wang Hongxin, Wang Jian. Research progress of huperzine A. Wild plant resources in China, 200 1, 20 (6): 4 ~ 7.
12. Wang Hongxin, Tang Jian, Chen Zhihua. Production technology and application of green tea polyphenols. CCOA, special 1996:44~47
13. Wang Hongxin, Wang Yanan. Application of antioxidants in feed industry. Grain and food industry, 1995, 1: 27 ~ 3 1.
14. Wang Hongxin, Zhang Jialong, Lv Yuanling. Application of high technology in deep processing of broken tea. Journal of Wuxi Institute of Light Industry, 1997, 16 (4/a): 42 ~ 46.
15. Wang Hongxin, Zhang Jialong. Research and development of natural food antioxidants. Journal of Wuxi Institute of Light Industry (Selected Youth Papers), 1995, 14: 16 ~ 19.
16. Wang Hongxin, Tang Feng, He Qi, etc. Flavonoids in reed leaves and their antioxidant effects. Acta tropical crops, 1998, 19 (up): 90 ~ 95.
17. Wang Hongxin, Zhao Juan, Chen Zhihua. Study on the effect of tea polyphenols on protecting the color of drinks and foods and reducing nutritional loss. Grain and food industry, 1994, 1: 6 ~ 8.
18. Wang Hongxin, Tang Jian, Wu Xiaoyan, etc. Purification and antioxidant activity determination of grape seed antioxidants. China Petroleum, 1990, 4: 9 ~ 14.
19. Wang Hongxin, Tang Feng. Determination of antioxidant activity of oils and fats. China Petroleum,1989,3:12 ~15.
20. Wang Hongxin, Tang Feng. Research and application of edible natural antioxidants. Journal of Wuxi Institute of Light Industry,1988,7 (4):1~10.
2 1 ... Wang Hongxin, Tang Feng, Qiu aiyong. Study on antioxidant components of honeysuckle leaves. Food and Fermentation Industry, No.4, 1988.
22. Wang Hongxin, Tang Feng and Qiu Aiyong. Study on antioxidant components of honeysuckle leaves. Food and Fermentation Industry, No.3, 1989.
23. Zhu Jianbiao, Wang Hongxin. Inactivation of lectin in plant protein of Ampulla canaliculata. Food research and development, 2002,23 (1):12 ~15.
24. Dai Jun, Wang Hongxin. Study on HPLC analysis of catechins in tea and tea polyphenols. Chromatography, 200 1, 19 (5): 398 ~ 402.
25. Wang Jian, Wang Hongxin. Analysis of inorganic elements in Sophora alopecuroides seed and fatty acid composition in its oil. Chinese herbal medicine, 2002,25 (2):107 ~108.
26. Lv Yuanling, Wang Hongxin. Study on bacteriostasis of Vitex negundo leaf extract. Wild Plant Resources in China, 2002,21(5): 41~ 43.
27. Mu Haibo, Wang Hongxin. Preparation of yolk antibody IgY against Newcastle disease. Poultry in China, 2003,25 (14): 9 ~10.
28. Mu Haibo, Wang Hongxin. Progress in purification and application of yolk immunoglobulin IgY. Poultry in China, 2002,24 (20): 35 ~ 37.
29. Wang Hongxin Zhang Jialong. New technology of producing high quality tea polyphenols. Journal of Wuxi Institute of Light Industry, 1999, 18 (increase): 18 1 ~ 183.
30. Zhang Jiali, Wang Hongxin. Multifunctional natural food additive-tea polyphenols. Cold drink and quick-frozen food industry, 1999, 4: 25 ~ 26.
3 1. Dewey, Wang Hongxin. Application of tea extract in pickled food. Meat research, 2000, 3: 39 ~ 40.
32. Wang Hongxin Dewey. Research progress of space food. Guangzhou food industry science and technology, 2000, 4: 57 ~ 60.
33. Wang Hongxin Dewey. Study on the color of ham sausage. Meat hygiene, 2000, 9: 6 ~ 8.
34. Zhang Jiali, Wang Hongxin. Effect of tea raw material selection on the quality of tea polyphenols. Food and machinery, June 2002:17 ~18.
35. Yang Meng, Lv Yuanling, Wang Hongxin. Comprehensive extraction of fig protease and pectin. Food science, 1998, 7: 23 ~ 26.
36. Zhu Jianbiao, Wang Hongxin. Development and utilization of medicinal and edible plant Solidago canadensis. China Seed Industry, 2002,5:
37. Zhu Jianbiao, Wang Hongxin. Inactivation of lectin from Malania oleifera Gaertn. Journal of Zhengzhou Institute of Technology, 2002,23 (1): 89 ~ 93.
38. Ma Chaoyang, a newcomer in wang hong. Purification of alkaloids from Sophora alopecuroides extract by ultrafiltration. Journal of Zhengzhou Institute of Technology, 2003,24 (4): 56 ~ 59.
39. Dai Jun, Wang Hongxin. Analysis of Flavonoids in Reed Leaves by HPLC. Journal of Wuxi Institute of Light Industry, 1994, 13 (1): 34 ~ 37.
40. Zhu Song, Wang Hongxin. Physiological function of theanine and its application in food. Food research and development, 2005,26 (3):18 ~ 20.
4 1. Zhu Song, Wang Hongxin. Study on determination of theanine by high performance liquid chromatography with OPA pre-column derivatization. Food Industry Science and Technology, 2005,26 (2):182 ~183.
42. Chen,. Extraction and content determination of solanesol from waste tobacco leaves. Journal of Henan University of Technology, 2005,26 (2): 44 ~ 47.
43. Zhang Haibo, Wang Hongxin. Supercritical CO2 extraction of solanesol from tobacco leaves. Tobacco science and technology, 2005, 5: 29 ~ 3 1.