ISSN1006－7167CN31－1707/TＲESEAＲCHANDEXPLOＲATIONINLABOＲATOＲY第42卷第1期Vol．42No．12023年1月Jan．2023DOI:10．19927/j．cnki．syyt．2023．01．042基于南极磷虾活性成分开发的综合实验设计马磊，李振兴(中国海洋大学食品科学与工程学院，山东青岛266003)摘要:采用海洋大宗生物资源南极磷虾活性成分制备及应用为例开展综合性创新实验。该实验涵盖了活性成分制备工艺、指标检测及产品开发的实验方案设计、实施及结果分析，将原料学、加工工艺学、食品机械与设备、食品检测与分析等多门专业课的实践环节有机结合，实现“层层推进、环环相扣”的模式，并构建了过程性考核和形成性评价的考评模式，帮助学生形成系统科学思维与整体操作概念，促进理论知识与实验技能的融会贯通，培养学生专业综合应用能力及创新能力。关键词:南极磷虾;活性成分;制备技术;测试分析;过程性考核;综合创新实验中图分类号:TS254.5文献标志码:A文章编号:1006－7167(2023)01－0212－06ComprehensiveExperimentalDesignBasedontheDevelopmentofActiveComponentsofAntarcticKrillMALei，LIZhenxing(SchoolofFoodScienceandEngineering，OceanUniversityofChina，Qingdao266003，Shandong，China)Abstract:Antarctickrillisamajormarinebiologicalresource．TakingthepreparationandapplicationofactiveingredientsinAntarctickrillasanexample，acomprehensiveinnovationexperimentcourseiscarriedout．Itinvolvestheexperimentalschemedesign，implementationandresultanalysisofactiveingredientpreparationprocess，propertydetectionandproductdevelopment．Theexperimentorganicallycombinesthepracticallinksofmanyprofessionalcoursessuchasrawmaterialsprocessingtechnology，foodmachineryandequipment，fooddetectionandanalysis，whichrealizesthecontentmodeof“layerbylayerpromotionandinterlocking”．Theevaluationmodeofprocessevaluationandformativeevaluationisconstructed．Thecoursehelpsstudentsformsystematicscientificthinkingandsystemoperationconcepts，andalsopromotestheintegrationoftheoreticalknowledgeandexperimentalskills，whichmayprovidereferencevaluenotonlyforfoodsciencemajorsbutalsoforotherexperimentaldisciplines．Keywords:Antarctickrill;activecomponents;preparationtechnology;testanalysis;processassessment;c...
