肖作兵 - 上海应用技术大学 - 香料香精技术与工程学院

个人简介

肖作兵，博士，教授，男，1965年3月出生，湖北天门人。现任上海交通大学农业与生物学院食品科学与工程系特聘教授，国家重点研发计划“纳米科技”首席科学家，国家科技进步二等奖获得者，“新世纪百千万人才工程”国家级人选、国务院政府特殊津贴专家、上海香料研究所所长、全国优秀教师、上海市领军人才、上海市优秀曙光学者、上海市“五一”劳动奖章、上海市劳动模范、上海市重点培育学科学术方向带头人。从事香料香精与食品风味领域教学科研工作近30年，先后主持国家重点研发计划“纳米科技”重点专项、国家十二五科技支撑计划、“973计划”前期、国家自然基金等国家和省部级及企业项目70余项。在国内外权威期刊(JAFC、FC、FFJ等)发表学术论文200余篇，出版教材和专著5部，申请国家发明专利100余项（授权30项）。以第一完成人获国家及省部级教学科研成果奖10项，其中国家科技进步二等奖1项、上海市优秀教学成果奖特等奖1项、上海市科技进步一等奖2项、中国轻工业联合会技术发明一等奖1项、中国食品学会科技进步一等奖1项。学习及工作经历 1982.9~1986.7 广州市华南理工大学化学工程系有机化工专业就读学士 1986.7~1988.8 武汉市湖北工学院化学工程系教师 1988.9~1991.7 上海市华东理工大学化学工程系反应工程专业，硕士研究生 1991.9~1992.8 深圳市梦娜化妆品公司技术经理 1992.9~1995.7 上海市华东理工大学化学工程系生化工程专业，博士研究生 1995.7~2000.9 上海轻工业高等专科学校食品工程系，副教授（1999.10~2000.3）法国纽伦堡科技大学技术化学系高级访问学者 2000.9~至今上海应用技术学院生物食品工程系主任，教授 2021年至今上海交通大学农业与生物学院食品科学与工程系教授主要奖项（1）2017年度上海市教学成果奖特等奖《中国顶级香精技术人才培养体系的创建与实践》（排名1）（2）2014年度国家科技进步奖二等奖《新型香精制备与香气品质控制关键技术及应用》（排名1）（3）2013年度上海市科技进步奖一等奖《高品质香精制备与品质控制关键技术及应用》（排名1）（4）2006年度上海市科技进步奖二等奖《新型合成天然肉味香精的研究与开发》（排名1）（5）2013年度中国轻工业联合会科技发明三等奖《新型香精技术及应用》（排名1）

研究领域

主要从事香精技术及应用（食用、烟草、日用）、食品风味化学领域的研究工作

近期论文

查看导师新发文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

Zuobing Xiao,etc. Preparation and sustained-releasing characterization of aromaticwallpaper. Progress in Organic Coatings, 2017, 104, 50–57. Zuobing Xiao,etc. Preparation of micro-encapsulated strawberry fragrance and its application in the aromatic wallpaper. Polish Journal of Chemical Technology, 2017, 19, 89-94. Zuobing Xiao,etc. Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material. Food Sci. Technol, Campinas, 2017, 37, 613-619. Zuobing Xiao,etc. Characterization of the key odorants of fennel essential oils of diﬀerent regions using GC–MS and GC–O combined with partial least squares regression. Journal of Chromatography B, 2017, 1063, 226–234. Zuobing Xiao,etc. Odor-active compounds of diﬀerent lavender essential oils and their correlation with sensory attributes. Industrial Crops & Products, 2017, 108, 748–755. Zuobing Xiao,etc. Optimization of Headspace Solid-Phase Micro-Extraction and Its Application in Analysis of Volatile Compounds in Cherry Tomato by Gas Chromatography，Food Analytical Methods, 2017, 10, 596-609. Zuobing Xiao,etc. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography−Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis. Journal of Agricultural and Food Chemistry. 2017, 65, 8392-8401. Zuobing Xiao,etc. Characterization of aroma compositions in different Chinese congou black teas using GC-MS and GC-O combined with partial least squares regression，Flavour and Fragrance Journal, 2017, 32, 265–276. Zuobing Xiao,etc. Preparation and application of Citral–monochlorotriazine-β-cyclodextrin Inclusion Complex nanocapsule, Journal of The Textile Institute, 2016,107(1):64-71 Zuobing Xiao,etc. Study of production and the stability of styrallyl acetate nanocapsules using complex coacervation, Flavour and fragrance journal, 2016, 31(4):283-289. Zuobing Xiao,etc. Preparation, characterization and rheological behavior of chitosan nanocapsule emulsion encapsulated tuberose fragrance, Polish Journal of Chemical Technology, 2016,18(2):1-8 Zuobing Xiao,etc. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes Journal of Chromatography B, 2016,1009-1010:152–162 Zuobing Xiao,etc. Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation, Flavour and Fragrance Journal, 2016,31(3):217-227 Zuobing Xiao,etc. Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography-mass spectrometry for the determination of volatile compounds in Cherry wines，Journal of Chromatography B, 2015, 978-979C, 122-130 Zuobing Xiao,etc. Contribution of Chicken Base Addition to Aroma Characteristics of Maillard Reaction Products Based on Gas Chromatography- Mass Spectrometry, Electronic Nose, and Statistical Analysis, Food Science Biotechnology, 2015, 24(2): 411-419 Zuobing Xiao,etc. Characterisation of aroma proﬁles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies,Natural Product Research,2015,29, 2007–2012 Zuobing Xiao,etc. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis,Natural Product Research,2015, 29, 656–662 Zuobing Xiao,etc. Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine, Food Chemistry, 2015, 186:69–73 Zuobing Xiao,etc. Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds, Food Science and Technology Research, 2015，21 (3), 371_380 Zuobing Xiao,etc. Multivariate Classification of Cherry Wines Based on Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry of Volatile Compounds, International Journal of Food Properties, 2015, 18(6):1272-1287 Zuobing Xiao,etc. Effect of wall materials and core oil on the formation and properties of styralyl acetate microcapsules prepared by complex coacervation, Colloid and Polymer Science, 2015,293（5）：1339-1348