邮箱：zhuqin@hznu.edu.cn

【研究领域】

食品中脂质与蛋白氧化的控制策略研究及天然产物活性成分的开发与利用

【教育和工作经历】

2012年至今 杭州师范大学生命与环境科学学院 历任讲师、副教授

2011年 香港大学农业、食品与营养科学专业 博士

2007年 南京大学植物学专业 硕士

2004年 杭州师范大学生物科学专业 本科

【主持教学科研项目】

§ 国家自然科学基金青年项目(31301485)，“食品中的高级脂质过氧化终产物（ALEs）：形成机理研究及抑制剂探寻”

§ 浙江省自然科学基金一般项目(LY17C200015)，“胃肠消化过程中植物原花青素缓解丙二醛毒性的机理研究”

§ 浙江省自然科学基金青年项目(LQ13C200007)，“肉桂提取物抑制食品内高级脂质过氧化终产物的生成及其机理研究”

§ 杭州市农业与社会发展科研一般项目(202203B30)，“高级脂质过氧化终产物在加工肉制品中的形成及调控策略研究”

§ 杭州市农业/社会发展自主申报项目(20180432B14)，“植物多酚对猪肉肌原纤维蛋白氧化损伤的干预作用与机制研究”

§ 杭州市科技局社会发展科研攻关项目(20120433B03)，“植物多酚抑制食品中有害物质ALEs生成的效果和机理研究”

§ 杭州市高层次留学回国人员（团队）在杭创业创新项目，“海藻多酚抑制食品内ALEs的生成及其机理研究”

【代表性论著】（第一或通讯作者）

Ÿ   Yao Wenhua, Hao Xingya, Hu Zhangjie, Lian Zhenghao, Cao Yue, Liu Rong, Niu Xiaoying, Xu Jun, Zhu Qin*. Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate. Food Chemistry, 2024, 456, 139954.

Ÿ   Zhang Yanming, Hao Xingya, Hu Zhangjie, Yao Wenhua, Zhu Haihua, Du, Zhongxu, Ouyang Shuiping, Sun Shiqing, Huang Futing, Zhu Qin*, Xu, Jun. Influence of phloretin on acrolein-induced protein modification and physicochemical changes in a dairy protein model. Food Chemistry: X, 2024, 24, 102027.

Ÿ   Lian Zhenghao, Han Jiahui, Cao Yue, Yao Wenhua, Niu Xiaoying, Xu Mingfeng, Xu Jun, Zhu, Qin*. Epicatechin inhibited lipid oxidation and protein lipoxidation in a fish oil-fortified dairy mimicking system, Foods 2023, 12(7): 1559.

Ÿ   Xu Mingfeng, Lian Zhenghao, Chen Xiaoqiao, Yao Xing, Lu Cairu, Niu Xiaoying, Xu Maojun, Zhu Qin*. Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions. Food Chemistry 2021, 365, 130525.

Ÿ   Xu Mingfeng, Sun Manfei, Lu Cairu, Han Yating, Yao Xing, Niu Xiaoying, Xu Maojun, Zhu Qin*. Influence of epicatechin on oxidation-induced physicochemical and digestibility changes in porcine myofibrillar proteins during refrigerated storage. Journal of the Science of Food & Agriculture 2021, 101, 746-753.

Ÿ   Yuan Ye, Pan Biying, Niu Xiaoying, Yao Xing, Sun Manfei, Xu Maojun, Zhu Qin*. Impacts of epicatechin on the formation of advanced lipid oxidation end products (ALEs) in a fish oil oxidation model. LWT-Food Science and Technology 2019, 111, 582-587.

Ÿ   Niu Xiaoying, Wang Xiaoyan, Han Yating, Lu Cairu, Chen Xiaoqiao, Wang Taoyan, Xu Maojun, Zhu Qin*. Influence of malondialdehyde-induced modifications on physicochemical and digestibility characteristics of whey protein isolate, Journal of Food Biochemistry 2019, 43, e13041.

Ÿ   Zhu Qin, Zhang Shuang, Wang Mingfu, Chen Jie*, Zheng Zong-Ping*. Inhibitory Effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(PhIP) in roast beef patties and in chemical models. Food & Function 2016, 7, 1057-1066.

Ÿ   Zhu Qin, Qian Yongsheng, Zheng Zong-Ping, Lo Clive, Chen Feng, Wang Mingfu*. Natural polyphenols alleviated lipid peroxidation-induced modification on BSA. Journal of Functional Foods 2013, 5, 355-361.

Ÿ   Zhu Qin, Zhang Qi-shan Natalie, Lau Chi Fai, Chao Jianfei, Sun Zheng, ChangChuen-Chung Raymond, Chen Feng, Wang Mingfu*. In vitro attenuation of acrolein-induced toxicity by phloretin, a phenolic compound from apple. Food Chemistry 2012,135, 1762-1768.

Ÿ   Zhu Qin, Sun Zheng, Jiang Yue, Chen Feng*, Wang MingFu*. Acrolein scavengers: reactivity, mechanism and impact on health. Molecular Nutrition & Food Research 2011, 55(9), 1375-1390.

Ÿ   Zhu Qin, Zheng Zong-Ping, Cheng Ka-Wing, Wu Jia-Jun, Zhang Shuo, Tang Yun Sang, SzeKong-Hung, Chen Jie, Chen Feng, Wang, Mingfu. Natural polyphenols as direct trapping agents of lipid peroxidation-derived acrolein and 4-hydroxy-trans-2-nonenal. Chemical Research in Toxicology 2009, 22(10), 1721-1727.

Ÿ   Zhu Qin, Liang Chia-Pei, Cheng Ka-Wing, Peng Xiaofang, Lo Chih-Yu, Shahidi Fereidoon, Chen Feng, Ho Chi-Tang, Wang Mingfu. Trapping effects of green and black teaextracts on peroxidation-derived carbonyl substances of seal blubber oil. Journal of Agricultural & Food Chemistry 2009, 57(3), 1065-1069.