朱保庆

授权专利
1、 一种利用植物乳杆菌发酵提升野生蓝莓果汁风味品质的方法 201510921979.0

2、 一种植物乳杆菌及其应用 202110329806.5

软件著作权

1、 风味化合物信息共享系统V1.0  登记号：2021SR0480574
2、 基于Flutter的移动饮料品评系统1.0  登记号：2021SR1216649

标准
1. 食品安全地方标准 白桦树汁发酵酒 DBS 23/004-2018 参与
2. 食品安全地方标准 白桦树汁DBS 23/003-2018 参与
3. 参与中华人民共和国国家标准 果酒质量要求  第一部分：枸杞酒 
4. 中华人民共和国国家标准 感官分析 方法学 A-非A检验
5. 中华人民共和国国家标准 感官分析 方法学 受控区域消费者喜好测试一般导则 

6.  中华人民共和国国家标准 感官分析 产品颜色感官评价导则

7.  中华人民共和国国家标准 感官分析 方法学 检测和识别气味方面评价员的入门和培训

成果认定
1、基于风味指纹图谱的优质蓝莓酒酿造技术  （国家林业和草原局）

发表论文情况（部分英文论文）

(1) Liu, S.-Y., Shan, B.-Q., Zhou, X.-M., Gao, W.P., Liu, Y.-R., Zhu*, B.-Q., Sun*, L. (2022). Transcriptome and Metabolomics Integrated Analysis Reveals Terpene Synthesis Genes Controlling Linalool Synthesis in Grape Berries. Journal of Agricultural and Food Chemistry. 70,29.

(2) Liu, Y.-R., Q, X., Xing, J.-T., Li, N., Li, J.-L., Su, Q.-Y., Chen, Y.-X., Zhang, B.-L., Zhu*, B.-Q. (2022). Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS). Journal of Agricultural and Food Chemistry. 70,6.

(3) Lin, Y.-X., Liu, Y.-R., Liu, S.-X., Kortesniemi, M., Liu, J.-N., Zhu*, B.-Q., & Laaksonen*, O.(2022) Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses[J]. Food Research International, 2022,151.

(4) Liu, R.-J., Liu, Y.-R., Zhu, Y.-X., Kortesniemi, M., Zhu*, B.-Q., Li*, H.-H.(2022)Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation. Foods. 11(23):3789.

(5) Zhou, X.-M., Liu, S.-Y., Gao, W.-P., Hu, B.-F., Zhu*, B.-Q., Sun*, L. (2022) Monoterpenoids Evolution and MEP Pathway Gene Expression Profiles in Seven Table Grape Varieties. Plants.11, (16): 2143.

(6) Liu, Y.-R., Li, N., Li, X.-Y., Qian, W.-C., Liu, J.-N., Su, Q.-Y., Chen, Y.-X., Zhang, B.-L., Zhu*, B.-Q., Cheng*, J.-X. (2022). A high-resolution Orbitrap Mass spectral library for trace volatile compounds in fruit wines. Scientific Data. 9(1):496.

(7) Liang, S., Liu, Y., Yuan, S., Liu, Y.-X., Zhu*, B.-Q., Zhang*, M. (2022). Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile. Foods.11(15):2224.

(8) Liu, Y.-R., Gu, P., Laaksonen, O., Wei, B., Zhu, Y.-X., Zhang, B.-L., Zhu*, B.-Q., Li, H.-H.*(2022). Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice[J]. Journal of Food Composition and Analysis,2022,105.

(9) Cao, X.-X., Zhao, L., Shi, B.-L., Wang, H.-Y., Zhang, Q.-B., Zhong, K., Sun*, P., Zhu*, B.-Q., Zhang*, L.-L.(2021) The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins[J]. Food Research International,2021,149.

(10) Wang, M.-Z., Ouyang, X.-Y., Liu, Y.-R., Liu, Y., Cheng, L., Wang, C.-T., Zhu*, B.-Q., Zhang, B.-L.(2021) Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains[J]. Journal of Food Processing and Preservation, 2021, 45(1): e15059.

(11) Wang, S.-Y., Zhu, H.-Z., Lan, Y.-B., Liu, R.-J., Liu, Y.-R., Zhang, B.-L., Zhu*, B.-Q. (2020). Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. Fermentation, 2020, 6(1),15.

(12) Qian, X., Liu, Y., Zhang, G., Yan, A., Wang, H., Wang, X., Pan, Q.-H., Xu, H.-Y., Sun*, L., Zhu*, B.-Q. (2019). Alcohol acyltransferase gene and ester precursors differentiate composition of volatile esters in three interspecific hybrids of grpae during berry development period. Food Chemistry, 295,234-246.

(13) Chen, Y.-Q., Ouyang, X.-Y., Laaksonen, O., Liu, X.-Y., Shao, Y., Zhao, H.-F., Zhang, B.-L., Zhu*, B.-Q. (2019). Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice. Foods, 8(10), 430.

(14) Zhao, L.-Y., Ren, J., Wang, L.-W., Li, J.-J., Wang, M.-Z., Wang, L.-Y., Zhu*, B.-Q., Zhang*, B.-L. (2019) Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations. Journal of Food Processing and Preservation, 43, e13873.

(15) Liu, S.-X., Li, S.-Y., Lin, G., Markkinen, N., Yang, H.-Y., Zhu*, B.-Q., Zhang*, B.-L. (2019) Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut. Journal of Food Processing and Preservation, 43, e14041.

(16) Liu, Y.-R., Wang, S.-Y., Ren, J., Yuan, G., Li, Q.-Y., Zhang, B.-L., & Zhu*, B.-Q. (2018). Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Research International, 103, 301-315.

(17) Wang, S.-Y., Li, S.-Y., Zhao, H.-F., Gu, P., Chen, Y.-Q., Zhang, B.-L., & Zhu*, B.-Q. (2018). Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyrannoanthocyanins in wine during malolactic fermentation. Food Research International, 108, 254-263.

(18) Wang, S.-Y., Li, Y.-Q., Ren, J., Gu, P., Li, T., Wu, Y.-W., Zhang, B.-L., & Zhu*, B.-Q. (2018). Comparison on evolution of volatile compounds and aroma attributes in different pH-adjusted fermented bog bilberry syrup wines during bottle-aging period. Food Bioscience, 22, 121-128.

(19) Wei, M., Wang, S., Gu, P., Ouyang, X., Liu, S., Li, Y., Zhang, B.-L., Zhu*, B.-Q. (2018). Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. Journal of Food Science and Technology, 55(6), 2240–2250.

(20) Qian, X., Sun, L., Xu, X.-J., Zhu*, B.-Q., & Xu*, H.-Y. (2017). Differential Expression of VvLOXA Diversifies C6 Volatile Profiles in Some Vitis vinifera Table Grape Cultivars. International Journal of Molecular Sciences, 18(12), 2705.

(21) Li, Y.-C., Gu, P., Wang, L.-W., Wang, S.-Y., Yang, H.-Y., Zhang, B.-L., Zhu*, B.-Q., & Ma*, C. (2017). Comparison of amino acid profile in the juice of six pomegranate cultivars from two cultivation regions in China. Journal of Food Processing and Preservation, 41, e13197.

(22) Ren, J., Wang, S.-Y., Ning, Y., Wang, M.-Z., Wang, l.-Y., Zhang, B.-L., & Zhu*, B.-Q. (2017). The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. Journal of the Institute of Brewing, 124(1), 57-67.

(23) Wang, S.-Y., Li, Y.-Q., Li, T., Yang, H.-Y., Ren, J., Zhang, B.-L., & Zhu*, B.-Q. (2017). Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules, 22(1), 52.

(24) Ouyang, X.-Y., Yuan, G.-S., Ren, J., Wang, L.-Y., Wang, M.-Z., Li, Y.-H., Zhang, B.-L., & Zhu*, B.-Q. (2017). Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time. International Journal of Food Properties, 20(10), 2234-2248.

(25) Liu, S.-X., Wang, S.-Y., Yuan, G.-S., Ouyang, X.-Y., Liu, Y.-R., Zhu*, B.-Q., & Zhang, B.-L. (2016). Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle‐Aging. Journal of Food Science, 81(11), C2697-C2707.

(26) Yuan, G.-S., Ren, J., Ouyang, X.-Y., Wang, L.-Y., Wang, M.-Z., Shen, X.-D., Zhang, B.-L., & Zhu*, B.-Q. (2016). Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries. Molecules, 21(10), 1324.

(27) Zhu#, W.-Q., Zhu#, B.-Q., Yao-Li, Zhang, Y.-Y., Zhang, B.-L., & Fan*, J.-F. (2016). Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine. Food Chemistry, 197, 141-149.

(28) Liu, S.-X., Yang, H.-Y., Li, S.-Y., Zhang, J.-Y., Li, T., Zhu*, B.-Q., & Zhang*, B.-L. (2015). Polyphenolic Compositions and Chromatic Characteristics of Bog Bilberry Syrup Wines. Molecules, 20(11), 19865-19877. 

发表论文情况（部分中文论文）

（1）谷佩珊, 陈亦新, 王春光, 朱雨萱, 常晓敏, 王思思, 朱保庆, 汪厚银.发酵型和配制型山楂酒中主要呈香物质组成分析[J/OL].食品科学:网络首发[2022-12-08].

（2）胡馨予, 李若彤, 张文欣, 王春光, 蒋士龙, 张永久, 朱保庆, 李懿霖.不同段式婴儿配方奶粉香气特征及主要香味物质比较[J/OL].食品工业科技:网络首发[2022-11-06].

（3）卫博, 王杰, 陈亦新, 王春光, 陈卓君, 张柏林, 朱保庆.基于PMA-CELL-qPCR的葡萄  酒发酵中酿酒酵母活菌计数方法的开发与应用[J/OL].食品与发酵工业:1-10[2022-08-24].

（4）陈玥璋, 曾鸣, 丑建栋, 曾辉, 朱保庆, 刘若瑾, 宋昊.消费者Check-all-that-apply和喜好度测试在植物近水饮料感官评定中的应用研究[J].食品工业科技,2022,43(14):59-68.

（5）朱雨萱, 问亚琴, 许晓青, 陈亦新, 苏庆宇, 刘雅冉, 王冬, 朱保庆.感官词典建立方法及食品中应用研究进展[J/OL]. 食品工业科技:1-16[2022-01-06].

（6）单冰淇, 刘松昱, 王春光, 游睿晗, 宋昊, 钟葵, 史波林, 朱保庆.开放式提问调查在食品研究与开发中的研究现状[J/OL]. 食品工业科技:1-12[2022-01-06].

（7）苏庆宇, 常晓敏, 刘雅冉, 许晓青, 李佳泽, 朱雨萱, 宋昊, 朱保庆.投影地图法在食品研究与开发中的研究现状[J/OL]. 食品工业科技:1-14[2022-01-06].

（9）刘松昱, 单冰淇, 周小苗, 陈号涵, 彭龚飞雪, 刘月, 宋昊, 朱保庆, 王晓楠.归类法在食品研究与开发中的应用及研究现状[J/OL]. 食品工业科技:1-13[2022-01-06].

（10）陈亦新, 兰义宾, 问亚琴, 刘雅冉, 陈奎汛, 宋昊, 朱保庆.自选特性排序剖面法在食品研究与开发中的应用及研究现状[J/OL]. 食品工业科技:1-11[2022-01-06].

（11）许晓青, 苏庆宇, 王冬, 宋昊, 朱保庆.多重因子分析技术在食品饮料行业感官分析中的应用[J]. 食品工业科技, 2021,42(13):427-434.

（12）陈卓君, 魏铭, 林果, 陈昱锜, 梁杉, 张柏林, 朱保庆.PMA-qPCR技术在发酵食品活菌计数中的应用[J]. 食品与发酵工业, 2019,45(12):242-248.

（13）刘树勋, 杨宇航, 王绍阳, 欧阳骁宇, 张柏林, 朱保庆.野生蓝莓酒皮渣花色苷及其抗氧化活性研究[J]. 中国酿造, 2016,35(02):115-118.