Published 3 books, more than 20 international journal papers and more than 60 domestic papers; guided and trained many PhDs, masters and undergraduates. Participated in the formulation of the national "National Standard for Import and Export of Theaflavins" and "Tea Polyphenols Industry Standard"; has good international cooperation with many countries such as the United States, Japan, and Germany. He has applied for and obtained 6 national invention patents; won the third prize of Zhejiang Provincial Outstanding Scientific and Technological Achievements twice and multiple Excellence Awards; won the first and second prizes of Zhejiang Provincial Education Commission’s Scientific and Technological Achievements twice, and multiple Excellent Paper Awards.
Has hosted and participated in more than 30 international cooperation, national, provincial and manufacturer cooperation projects. The main projects include "Key technologies for industrialized production of theaflavins by enzymatic method", "Tea tree polyphenol oxidase gene cloning and expression", "The origin of changes in polyphenol oxidase during the withering process of tea", "Industrialization of tea in the Three Gorges Reservoir Area" "Research on technical systems", "Grafting transformation of old tea gardens", "The aroma release mechanism of tea and fragrant flower crops and its influencing factors", "Instant tea dissolution technology", "Development of tea fermented beverages", "Tea polyphenol production technology and "Research on physical and chemical properties", "Research on the suspension fermentation technology and quality formation mechanism of fresh tea leaves and homogenates", "Research on tea soft drinks", "Absorption and metabolism mechanism of green tea polyphenols", "Promotion of pancreatic enzymes by compressed tea" role" and many other tasks.
We have successfully developed and produced a number of tea polyphenols, theaflavins, and instant tea products, such as medicinal tea polyphenols, tea polyphenols antioxidants for food, and a variety of tea drinks, high-purity theaflavins Vegetarian production, fermented tea wine, tea cola, peach tea, orange tea, green tea water, milk black tea and other products; the cultivation and large-scale production of microorganisms, the physical and chemical forms of tea polyphenols, the production of tea polyphenols, and the production of tea beverages. Have some practical experience. Research on the immobilized enzyme production technology of theaflavins has been completed, various chromatographic separations of theaflavins monomers have been completed, and research on the growth inhibition and apoptosis of various cancer cells has been carried out. The research fields of comprehensive utilization of tea and active ingredients of tea are well-known at home and abroad. Vice Chairman of the Zhejiang Society of Biochemistry and Molecular Biology;
Director of the Zhejiang Tea Society;
Deputy Secretary-General of the Zhejiang Tea Society;
Research on Wu Juenong’s Thoughts Council director. Development and utilization of tea extracts
Completed the work of the National Ministry of Science and Technology’s project “Catalytic Oxidation of Tea Polyphenols to Generate Tea Pigments in Vitro”, and obtained the national invention patent “Immobilized Polyphenol Oxidase In Vitro” in 2004 Catalyze the oxidation of tea polyphenols to produce theaflavins." We have cooperated with many companies and achieved good results in improving the quality of instant black tea and the production of theaflavins. From 2002 to 2004, the high-speed countercurrent chromatographic separation of theaflavins monomers was completed, and studies on growth inhibition and apoptosis of various cancer cells have been carried out. In 2005, he won the third prize of the Zhejiang Province Science and Technology Progress Award. At the same time, he published five relevant SCI papers in international journals and multiple papers in first and second-level domestic academic journals. It has aroused the interest of scholars at home and abroad.
Development of discarded tea residues
Using discarded tea residues from tea products factories, the microbial fermentation method was used to successfully produce "organic and inorganic compound fertilizers" for the first time, allowing the company to solve environmental pollution and reuse resources, and applied for a national invention patent in 2002.
The application of microorganisms in the research of tea products
During the completion of the Zhejiang Provincial Natural Fund "Research on the Metabolism Mechanism of Catechin and the Biological Activity of Products During Green Tea Fermentation", 8 papers were published , the concept of "polymerization of catechins under low pH conditions and depolymerization at high pH" has attracted the attention of many tea scientists. Research is ongoing on the impact of compressed tea processing technology on the active ingredients of tea and on the impact of the active ingredients of pressed tea on human food metabolism.
Development and Utilization of Camellia Flowers
Research in this direction has been carried out for three years, and there is still a lot of research work that needs to be carried out further.
The relationship between enzymes and aroma in tea
In 1999-2000, while studying in Japan, linalool β-D glucosidase was isolated from jasmine flowers for the first time, and was completed using this principle. Participated in the international cooperation project "Study of green tea flavor precursors and the effect such precursors have on RTD tea aroma and taste", which provides a good theoretical basis for improving the quality of tea beverages.
We have established cooperative research channels with Japan and other countries, and will conduct cooperative training for masters, doctoral students and postdoctoral students; and more closely integrate immobilized enzyme technology, microbial resources and tea science to truly achieve cross-fertilization The disciplines have complementary advantages.
1. Concentration level and input mechanism of polycyclic aromatic hydrocarbons in tea National Natural Foundation of China 2006-2008
2 Kuding tea production technology development research Zhejiang Provincial Department of Science and Technology 2004-2006
3 Kuding Dingcha processing technology enterprise horizontal 2005-2007
4 Immobilized polyphenol enzymatic production of theaflavins National Science and Technology Small and Medium Enterprises Innovation Fund 2002-2004
5 Green tea catechu during fermentation Research on the metabolism mechanism of toxins and biological activity of products. Provincial Natural Science Foundation 2002-2004
6 Development and application of antifouling paint for seawater cages. Zhejiang Provincial Department of Science and Technology 2003-2004
7 Using tea residues to develop organic fertilizers for tea gardens. Horizontal 2002-2005
8 Horizontal landscape of tea pigment production companies 2002-2004
9 Green tea aroma precursors and their impact on the aroma and taste of RDT tea International cooperation 2003-2004
10 Tea polyphenol production technology enterprise horizontal 2002
11 Tea tree grafting technology research and promotion Zhejiang Provincial Department of Science and Technology 1998-2000
12 Research and application of preservatives for shredded squid Zhejiang Provincial Department of Science and Technology 1996-1998
13 Green tea beverage precipitation formation mechanism Enterprise landscape 2001-2002
14 Extraction of complex amino acids from scraps of fish products factory Zhejiang Provincial Ocean Administration 1999-2001
15 Cloning of tea polyphenol oxidase gene and transformation of its antisense gene National Natural Science Foundation of China 2001-2003
16 Industrialization of tea in the Three Gorges Reservoir Area New Technology Research Zhejiang Provincial Science and Technology Department 1998-2001
17 Research on the shelf life mechanism and new product development of green tea soft-packaged beverages Zhejiang Provincial Science and Technology Department 1998-2000
18 Aroma release mechanism of tea and fragrant flower crops Research National Natural Foundation of China 1997-1999
19 Fuling City Tea Processing Technology and New Product Development Research Zhejiang Provincial Department of Science and Technology 1997-1999 1. Research on the quality preservation mechanism and product development of green tea soft-packaged beverages Third Prize of Zhejiang Province Science and Technology Progress Award 2002.11
2. Method for producing high-purity theaflavins from high-purity tea polyphenols catalyzed by immobilized polyphenol oxidase National invention patent Zl02136983.8 2004.4
3. Tea from the Three Gorges Reservoir Area First Prize of Zhejiang Provincial Education Commission Science and Technology Progress Award for Industrialized Technology System Research, 2003.5
4. Third Prize of Zhejiang Provincial Agricultural Science and Technology Progress Award for Fuling Tea Processing Technology and New Product Development Research, Zhejiang Provincial Department of Agriculture, 1999.6
5. Immobilized polyphenol oxidase regulates theaflavin synthesis and its application in the production of tea products. Third prize of Zhejiang Province Science and Technology Progress Award 2005.9
6. Research training project promotes undergraduate students’ comprehensive Practice of Ability Second Prize for Teaching Achievements of Zhejiang University 2004.12
7. Method of "fermenting tea residues to produce special compound fertilizer for tea gardens" (National Invention Patent Publication No. CN1403416);
8 ."Method of fermenting waste tea residues to produce special organic fertilizer for tea gardens (National Invention Patent Publication No. CN1709837).
9. "Special Fertilizer for Tea Gardens produced by Fermentation of Tea Residues" Special Prize of Zhejiang Provincial Education Commission, Youth League Committee and Association for Science and Technology National "College Student Challenge Cup" 2003
10. Research on preservatives for squid shreds and Application Zhejiang Province Scientific and Technological Progress Outstanding Achievements Award 1999.9