营养健康导向的亚热带果蔬设计加工关键技术及产业化

　　Innovation and Industrialization of Nutrition-Oriented Key Techniques for the Design and Processing ofSubtropical Fruits and Vegetables

　　(The Second Prize of 2020 National Science and Technology Progress Award)

     We have characterized the chemical structural characteristics of the major bioactive components, including polyphenols, polysaccharides, and triterpenes, in subtropical fruits and vegetables such as litchi, longan, and bitter gourd. The health benefits and the underlying molecular mechanism of action of protecting alcoholic liver injury, enhancing immunity, and improving glucose metabolism were clarified. Using the above components as the key bioactive ingredients, a series of functional food manufacturing techniques and new products were developed.