Tu Youyou, Ph.D., Professor and Doctoral Supervisor of Tea Department of Zhejiang University. Zhejiang New Century "15 1 talent" Vice Chairman of Zhejiang Society of Biochemistry and Molecular Biology, Director of Zhejiang Tea Society and Director of Wu Juenong Thought Research Association. Deputy editor-in-chief of Tea; In 2007, he won the Bausch Fund Senior Visiting Scholarship from the Ministry of Education and went to the United States.
Chinese name: Tu Youyou.
Nationality: China.
Occupation: teacher
Graduate school: East China University of Science and Technology
Main achievements: 15 1 Japanese Scholarship for Talent Fund.
Masterpiece: tea
Gender: Female
Character experience
Tu Youyou, Ph.D., Professor and Doctoral Supervisor of Tea Department of Zhejiang University. "15 1 talent" in Zhejiang province in the new century
Vice Chairman of Zhejiang Society of Biochemistry and Molecular Biology, Director of Zhejiang Tea Society and Director of Wu Juenong Thought Research Association. Deputy editor-in-chief of Tea; In 2007, he won the Bausch Fund Senior Visiting Scholarship from the Ministry of Education and went to the United States.
1980- 1984 Bachelor of Biochemistry from East China University of Science and Technology;
1984- 1992 worked as an intern researcher in the tea research institute of Chinese academy of agricultural sciences;
1992- 1995 manager of development department of Hangzhou zhongke natural plant science and technology company (tea research institute of Chinese academy of agricultural sciences);
1995- 1997 work of tea department of Zhejiang agricultural university, biochemistry and comprehensive utilization of tea; Assistant researcher;
Associate Research Fellow, Tea Department, Zhejiang University; Received a doctorate from Saitama University, Japan;
1999-2000 Visiting Scholar of Natural Product Chemistry, Shizuoka University, Japan;
Visiting scholar of Australian National Center for Food Science and Engineering in 2004; In 2005, he was a professor and doctoral supervisor.
Personality achievement
He has published three books and more than 20 papers in international journals. More than 60 domestic papers; Instruct and train many doctors, masters and undergraduates. Participate in the formulation of the national standards for the import and export of theaflavins and the industrial standards for tea polyphenols; Good international cooperation with the United States, Japan and Germany. Apply for and obtain 6 national invention patents; Won the third prize of outstanding scientific and technological achievements in Zhejiang Province for 2 times and the Excellence Award for many times; He won the first prize and the second prize of scientific and technological achievements of Zhejiang Education Commission twice, and many outstanding thesis awards.
He presided over and participated in more than 30 international cooperation, national, provincial and factory cooperation projects. The main projects include the key technology of theaflavin enzymatic industrialized production, the cloning and expression of tea polyphenol oxidase gene, the root cause of the change of tea polyphenol oxidase in the process of tea withering, the research on the technical system of tea industrialization in the Three Gorges reservoir area, the grafting and transformation of old tea gardens, the aroma release mechanism of tea and fragrant flowers and its influencing factors, the transformation technology of instant tea, the development of tea fermented beverage, the production technology and physical and chemical properties of tea polyphenols, the suspension fermentation technology and quality formation mechanism of fresh tea and homogenate, the research on tea beverage, the research on the absorption and metabolism mechanism of tea polyphenols in green tea, and the research on the tight.
Successfully developed and produced a variety of tea polyphenols, theaflavins and instant tea products, such as medicinal tea polyphenols, food tea polyphenols antioxidants and various tea drinks, and produced high-purity theaflavins, fermented tea wine, tea cola, peach tea, orange tea, green tea water, milk black tea and other products; He has some practical experience in 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 drinks. The production technology of theaflavin immobilized enzyme was studied, and various chromatographic separations of theaflavin monomers were carried out, and the growth inhibition and apoptosis of various cancer cells were studied. The research fields of comprehensive utilization of tea and active components of tea are well-known at home and abroad.
Academic part-time job
Vice Chairman of Zhejiang Society of Biochemistry and Molecular Biology;
Director of Zhejiang Tea Society;
Deputy Secretary-General of Zhejiang Tea Society;
Director of Wu Juenong Thought Research Association.
Scientific research field
Development and utilization of tea extract
Completed the project of the Ministry of Science and Technology of China "In vitro catalytic oxidation of tea polyphenols to produce theaflavins", and obtained the national invention patent "Immobilized polyphenol oxidase in vitro catalytic oxidation of tea polyphenols to produce theaflavins" in 2004, and cooperated with many enterprises to achieve good results in improving the quality of instant black tea and the production of theaflavins. In 2002-2004, the separation of theaflavin monomer by high-speed countercurrent chromatography was completed, and the growth inhibition and apoptosis of many cancer cells were studied. In 2005, he won the third prize of Zhejiang Science and Technology Progress Award. At the same time, he published 5 related SCI papers in international journals and many papers in domestic first-class and second-class academic journals. Arouse the interest of scholars at home and abroad.
Development of waste tea residue
For the first time, the "organic and inorganic compound fertilizer" was produced from the waste tea residue of tea products factory, which solved the problems of environmental pollution and resource reuse, and applied for the national invention patent in 2002.
Application of microorganisms in tea product research
During the completion of Zhejiang Natural Fund "Study on Metabolic Mechanism and Biological Activity of Catechins in Green Tea Fermentation", eight papers were published, and the viewpoint that "Catechins polymerize at low pH and depolymerize at high pH" attracted the attention of many tea scientists. The effects of the processing technology of pressed tea on the effective components of tea and the effects of the effective components of pressed tea on human food metabolism are being studied.
Development and Utilization of Tea Flowers
This research has been carried out for three years, and there is still a lot of research work to be further carried out.
Relationship between enzymes and aroma in tea
Linalool β-D glucosidase was isolated from jasmine for the first time during studying in Japan (1999-2000), and the international cooperation project "Study on the efficacy of green tea, perfume precursors and their precursors shaveondtea and aaromaandtaste" was completed by applying this principle, which provided a good theoretical basis for improving the quality of tea drinks.
Established cooperative research channels with Japan and other countries to jointly train masters, doctors and postdocs; And the immobilized enzyme technology, microbial resources and tea science are more closely combined to truly complement each other's interdisciplinary advantages.
Scientific research task
1. Concentration level and input mechanism of polycyclic aromatic hydrocarbons in tea, National Natural Fund of China, 2006-2008.
2 Study on the Development of Kuding Tea Production Technology Zhejiang Science and Technology Department 2004-2006
3 Kudingcha processing technology enterprise horizontal 2005-2007
4 Immobilized polyphenol enzymatic production of theaflavins National Science and Technology Innovation Fund for SMEs 2002-2004
Study on the Metabolic Mechanism of Catechin and the Biological Activity of the Products during the Fermentation of Green Tea by National Natural Science Foundation of China from 2002 to 2004.
6 Development and Application of Anti-fouling Coatings for Seawater Cages Zhejiang Science and Technology Department 2003-2004
7 the use of tea residue to develop tea garden organic fertilizer horizontal enterprises 2002-2005
8 tea pigment production enterprises horizontal 2002-2004
9 aroma precursors of green tea and their effects on aroma and taste of RDT tea international cooperation 2003-2004
10 tea polyphenols production technology enterprise horizontal 2002
1 1 Research and popularization of tea tree grafting technology/Zhejiang Science and Technology Department 1998-2000
Research and application of 12 antistaling agent for shredded squid 1996- 1998, Science and Technology Department of Zhejiang Province
13 formation mechanism of green tea beverage precipitation enterprise transverse 200 1-2002
14 Extraction of Compound Amino Acids from Scraps of Fish Products Factory/Zhejiang Oceanic Administration 1999-200 1
Cloning of 15 Tea Polyphenol Oxidase Gene and Transformation of Its Antisense Gene National Natural Fund 200 1-2003
16 study on new technology of tea industrialization in the three Gorges reservoir area; Zhejiang Science and Technology Department 1998-200 1
17 study on quality assurance mechanism and new product development of green tea soft packaging beverage: Zhejiang science and technology department 1998-2000
18 Study on Aroma Release Mechanism of Camellia sinensis Flower Crops/National Natural Fund of China 1997- 1999
19 Fuling tea processing technology and new product development research; Zhejiang Science and Technology Department 1997- 1999.
achievements in scientific research
1. Study on quality assurance mechanism and product development of green tea soft packaging beverage. Third prize of Zhejiang science and technology progress158886.8008888888886
2. Method of producing high-purity theaflavins from high-purity tea polyphenols catalyzed by immobilized polyphenol oxidase National invention patent ZL02136983.2004.4.
3. Study on the technical system of tea industrialization in the Three Gorges reservoir area: the first prize of scientific and technological progress of Zhejiang Education Commission in May 2003.
4. Research on tea processing technology and new product development in Fuling City, the third prize of Zhejiang Agricultural Science and Technology Progress Award of 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 Science and Technology Progress 2005.9.
6. Practice of scientific research and training to improve the comprehensive ability of undergraduates. The second prize of teaching achievement of Zhejiang University was 2004.438+02.
7. The method of "producing special compound fertilizer for tea garden by using tea residue fermentation" (national invention patent publication number CN1403416);
8. "Method of producing special organic fertilizer for tea garden by using waste tea residue fermentation" (national invention patent publication number CN 1709837).
9. In 2003, "Production of special fertilizer for tea garden by tea residue fermentation" won the special prize of Zhejiang Education Commission, Youth League Committee and Association for Science and Technology.
10. Research and application of antistaling agent for shredded squid: Zhejiang Science and Technology Progress Outstanding Achievement Award 1999.9
Academic writing
work
1. Gong Shuying, Tu Youying, Tea Tasting and Health Preservation, China Forestry Publishing House, June 2002.
2. Yang Xianqiang, Wang Yuefei, Tu Youying, et al. Chemistry of tea polyphenols, Shanghai Science and Technology Press, 2003+02.
3. China Famous Tea Atlas edited by Shi Haigen, Liu Debiao and Tu Youying. Shanghai Literature and Art Publishing House 2006+0338+0.
Academic paper
Foreign academic journals
1You-yingtu，An-bintangandhaoharuhuanabe。 , 2004, Theflavomonas inhibits the growth of cancer cells. Journal of Biochemistry, 36 (7): 508 _ 5 12Sci.
2You- yingtu, Xin- qingxu, Hui-long xian dnaoharuanabe. , 2005, Biotechnology Express, 27: 269 _ 274 SCI, optimizing biosynthesis from polyphenol suspension animal enzyme system and response surface methodology.
3 Dao Huilin, You Yingtu, Li. , 2005, Concentration and Health Care of Multi-cycle and Decarburization. Including food and chemical toxicology 43: 4 1 _ 48 SCI.
4 Yong-Zhu Xing, Elf? Huang and you ying tu. , 2005, Review on Online Health Effects in China, International Sci-tech Journal, 40: 1 _ 8 SCI.
5Y。 Tu Yuying, Xia Hailong, Watanabe, Changing the Theory of Catechins in Green Tea, Applied Biochemistry and Microbiology, Vol.41,No.6, 2005, pp.574-577.
6YouyingTuandN。 Watanabe. 200 1 International Conference Technology and Science, 2006 5 4 38+0.
7 Shadow Map, Huilingliang and Huilongxia. Changes of catechins during yeast fermentation. Gikaster, Japan, 2002 10.
8 Tao Huilin, Li Zhongzhu, He Wei, You Yingtu, 2005, Study on Soil Erosion in Tea Garden
Domestic academic journals
1. Research Status of Biological Activities of Molecularly Modified Catechins Tea Science and Technology 2005/012005 (1):1-3
2 Preliminary study on separation of theaflavin monomer by high-speed countercurrent chromatography Food Science 2005,26 (10): 87-90
3. The reaction conditions of tea polyphenols to theaflavins catalyzed by immobilized enzyme membrane were optimized. Tea Science 2004,24 (2):129-134.
4. Study on anti-aging of tea drinks Tea 2004,30 (2): 98-100
5. Separation of theaflavin monomer by high-speed countercurrent chromatography Fujian Tea 2004(2): 17- 18
6. Present situation and prospect of research and utilization of Camellia. China Tea 2004,26 (4): 8-10.
7. Effect of root absorption of tea tree on pesticide residues in tea Tea 2003,29 (1): 23-24
8. Research progress in preparation of theaflavins by in vitro oxidation of catechins. China Tea 2003,25 (6):15-16.
9. Preliminary study on the development of tumor antibiotic substitutes with theaflavins; China Tea Processing 2003(4):28-3 1.
10. Study on metabolic kinetics of active components in green tea during yeast fermentation. Tea Science 2002,22 (1): 66-69.
1 1. Effect of pressed tea on pancreatin activity and intestinal beneficial bacteria Food Science 2002,23 (10):13-16.
12. Effect of black tea extract on trypsin activity China Tea 2002,24 (3):16-17.
13. Composition analysis of catechins and organic acids in compacted tea Tea 2002,28 (1): 22-24
14. Study on the stability of catechin in acidic environment Tea 2002,28 (2): 86-88
15. Chemical composition and detection of high-purity tea pigment products Tea 2002,28 (4):191-193
16. Study on the activity of pressed tea on α -amylase China Tea Processing 2002( 1):38-39.
17. Agrobacterium tumefaciens-mediated transformation of tea trees. Tea Science 200 1, 21(2):108-11.
18. Isolation and Purification of Jasmine Linalool β-D Glucosidase Tea Science 200 1, 21(2):144-147.
19. Research progress of molecular mechanism of tea polyphenols against cancer. China Tea 2001(1):12-13.
20. Research progress on pharmacological effects of tea polysaccharides China Tea 200 1, 23(5):8-9.
Effects of 2 1. Grafting on Chemical Components of Tea Shoots
22. Composition of tea polysaccharide in green tea beverage Tea 200 1, 27(2):22-24
23. Approaching Japanese tea industry 200 1, 27(4):6 1-62
24. Food Preservation Mechanism and Application Status of Tea Polyphenols Tea Science and Technology 200 1(2): 1-6
25. Effects of effective components of tea and black tea fungus on intestinal microecological balance. China tea processing 200 1(2):3 1-33.
26. Correlation between stress resistance physiology and superoxide dismutase in tea leaves1996,22 (2): 40-43.
27. Study on Physical and Chemical Properties of Tea Extract Food Science1994 (3):1-14.
28. Effects of Shading and Organic Fertilizer on Aroma Formation of Summer Tea Tea Science 2000,20 (2):133-136
29. Effect of warm fertilizer on β -glucosidase activity and alcohol flavor of fresh tea leaves. Journal of Zhejiang Forestry College 2000,17 (1): 28 ~ 31.
30. China Tea 2000(3): 14, processing famous green tea with Yunnan big leaf species.
3 1. Research Report on Processing Technology and Quality of "Eight Immortals and Bifeng" Tea 2000,26 (1): 6-29
32. Changes of chemical composition after the introduction of Zhejiang Nong 1 13 and Zhejiang Nong 139 into Fuling Chongqing Tea 2000,26 (2): 78-80.
33. Screening of antistaling agent for squid and study on its preservation effect. Marine Fisheries 2000,22 (1):13-16.
34. Changes of β -glucosidase activity in Longjing tea during spreading 1999,19 (2):136-138.
35. Study on Grafting Technology to Transform Old Tea Garden Journal of Zhejiang Forestry College 1999, 16(3):283-286.
36. Study on the release mechanism of alcohol aroma in Longjing tea processing Journal of Zhejiang University (Agriculture and Life Sciences Edition)1999,25 (5): 535-535.
37. Study on the growth characteristics of grafted tea shoots Journal of Zhejiang University (Agriculture and Life Sciences Edition)1999,25 (6): 653-656.
38. Study on the mechanism of tea aroma release ── The relationship between β -glucosidase and alcohol aroma in Longjing tea frying process.
39. Research Report on Processing Technology and Quality of Baxian Yin Jian Tea1999,25 (4): 202-204.
40. Growth characteristics and technology of green tea sparkling wine yeast tea1998,24 (3):141-142
4 1. Effects of preservative, light, temperature and humidity on the preservation of shredded squid Journal of Zhejiang University (Agriculture and Life Sciences Edition)1998,24 (1): 85-88.
42.7 Changes of β -glucosidase activity during the growth of tea shoots Tea Science 1997,17 (s):104-107.
43. Effects of emulsifier and sterilization temperature on the quality of fresh milk black tea 1997,17 (s):14/-146.
44. Physiological Functions of Tea Plant Flavonoids Tea1997,23 (4): 33-36
45. Application status and prospect of tea products: China forest by-products 1997(2):48-49.
46. Study on fatty acids in shredded squid: marine fishery 1997,19 (3):121-123.
47. Study on extracting compound amino acids from wastewater of fish products factory. Journal of Zhejiang University (Agriculture and Life Sciences Edition)1997,23 (s): 59-61.
Teaching course
Undergraduate course "separation and application of plant nutrients" and "tea processing principle"
Postgraduate courses include tea biochemistry, tea quality research methods, tea biochemistry research methods and tea science topics.
Character honor
1. 1990 advanced worker, Tea Research Institute, Chinese Academy of Agricultural Sciences;
2. 1997 Advanced worker of science and technology development in Zhejiang Agricultural University;
3.200 1-2002 Advanced worker of College of Agriculture and Biotechnology, Zhejiang University;
4. Advanced worker of Zhejiang University in 2002-2003;
5. Advanced worker in College of Agriculture and Biotechnology, Zhejiang University in 2002-2003;
6. Advanced worker in College of Agriculture and Biotechnology, Zhejiang University in 2003-2004;
7. In 2003-2004, College of Agriculture and Biotechnology, Zhejiang University, taking into account higher family business;
8. In 2003-2004, Zhejiang University considered advanced family business;
9. Outstanding Teachers of Zhejiang University in 2004-2005