呂麗爽，女，博士，教授，研究生導師。先任職於南京師範大學食品與製藥工程學院食品科學與工程專業。
基本介紹
- 中文名：呂麗爽
- 國籍：中國
- 民族：漢
- 畢業院校：江南大學
- 學位/學歷：博士/博士研究生
- 職業：教師
- 專業方向：食品科學
人物經歷,研究方向,主要成就,
人物經歷
教育背景：
1989/09 - 1993/07，江南大學，化工系精細化工專業，工學學士學位
1997/09 - 1999/12，江南大學,食品學院,糧食油脂與蛋白工程專業，工學碩士學位
2003/03 - 2006/06，江南大學,食品學院,食品科學專業,工學博士學位
研究經歷：
2000/07 - 2009/06，南京師範大學,金陵女子學院,食品營養系,講師
2009/07 - 2010/08，美國北卡羅來納州農工州立大學，博士後
2010/08 - 2016/08，南京師範大學,金陵女子學院,食品營養系,副教授
2016/09 - 2018/12，南京師範大學,金陵女子學院,食品營養系,教授
2019/01 - ，南京師範大學，食品與製藥工程學院，教授
研究方向
- 食品加工中活性羰基化合物及美拉德有害產物形成的機制及食源性活性組分抑制機制
- 食源性活性因子分離純化、結構鑑定及其功能、構-效關係研究
- 針對影響人類健康的高發慢性病高血脂、糖尿病、癌症等，研究其食源性抑制劑，開發功能性保健食品
主要成就
1.Caiyi Qiu, Yongling Lu,Huihui Gu, Mengwei Jia, Jiaqi Wang, Qiuting Zhang*, Lishuang Lv*,Food additive octyl gallate eliminates acrolein and inhibits bacterialgrowth in oil-rich food, Food Chemistry, 2022, 395:133546
2. Yang Lu, Juan Liu, Jiaqi Tong, Chenxiao Zhang, Yi Duan, Xiaoli Song,Yongling Lu, Lishuang Lv*, Dual effects of cardamonin/alpinetin andtheir acrolein adducts on scavenging acrolein and anti-bacteria from Alpiniakatsumadai Hayata as a spice in roasted meat, Food & Function, 2022,13:7088-7097
3. Xiaoli Song, Yang Lu, Yongling Lu, LishuangLv*, Adduct formation of Acrolein withCyanidin-3-O-glucoside and Its Degradants/Metabolites During Thermal Processingor In Vivo After Consumption of Red Bayberry, Journal ofAgricultural and Food Chemistry, 2021, 69(44):13143-13154
4. Yang Lu, Juan Liu, Anqi Tong, Yongling Lu, Lishuang Lv*, Interconversion andacrolein trapping capacity of cardamonin/alpinetin and their metabolites invitro and in vivo, Journal of Agricultural and FoodChemistry, 2021, 69(40):11926-11936
5.Xiaoli Song, YangLu, Bo Si, Yongling Lu, Qiuting Zhang, Lishuang Lv*, Inhibitory Effect on Acrolein by Cyanidin-3-O-glucosideand its Acrolein Adducts from the Pigment of Mynica Red, Journal ofAgricultural and Food Chemistry, 2021, 69(40):11937-11946
6. Yongling Lu, Min Lu, Jiaqi Wang, XiaoyunJiang, Yang Lu, Caiyi Qiu, Lishuang Lv*, Wenjiang Dong*, Inhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants, Journal of Agricultural and Food Chemistry, 2021,69(32):9025-9033
7. Xiaoyun Jiang, Huifang Lv, Yang Lu,Yongling Lu, Lishuang Lv*, Trapping of Acrolein by Curcumin and theSynergistic Inhibition Effect of Curcumin Combined with Quercetin, Journal ofAgricultural and Food Chemistry, 2021,69(1):294-301
8. Xiaoyun Jiang, Yongling Lu, Lishuang Lv*, Trapping Acrolein byTheophylline/Caffeine and their Metabolites from Green Tea and Coffee in Miceand Humans, Journal of Agricultural and FoodChemistry, 2020,68(49):14471 -14479
9. Xiaoyun Jiang, Dingmin Zhang, Yongling Lu, Lishuang Lv*, Acrolein TrappingMechanism of Theophylline in Green Tea, Coffee and Cocoa: Speedy and Successful,Journal of Agricultural and Food Chemistry, 2020,68(36):9718-9724
10. Shuwei Zhang,Liubang Xiao, LishuangLv*, Shengmin Sang*, Trapping Methylglyoxal by Myricetin andits Metabolites in Mice, Journal of Agricultural and Food Chemistry, 2020,68:9408-9414.
11. Dingmin Zhang, Xiaoyun Jiang, Liubang Xiao, Yongling Lu, Shengmin Sang, LishuangLv*, Wenjiang Dong*, Mechanistic Studies of inhibition on Acrolein byMyricetin, Food Chemistry, 2020,323:126788
12. Wenjiang Dong*, Dandan Wang, Rongsuo Hu, Yuzhou Long, Lishuang Lv*,Chemical composition, structural and functional properties of soluble dietaryfiber obtained from coffee peel using different extraction methods, FoodResearch International, 2020,136:109497
13. Qiju Huang, Yingdong Zhu, LishuangLv*, Shengmin Sang*,TranslatingIn Vitro Acrolein-Trapping Capacities of Tea Polyphenol and SoyGenistein to In Vivo Situation is Mediated by the Bioavailability andBiotransformation of Individual Polyphenols, Molecular Nutrition & FoodResearch, 2020,64(1):1900274
14. Jiaqi Wang, Yongling Lu, Tiesong Zheng, Shengmin,Sang, Lishuang Lv*, Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction Systemand Cakes, Journal of Agricultural and Food Chemistry, 2019,67:8520-8526
15. Hengqing Cui, Fei Tao, Yu Hou, YonglingLu, Tiesong Zheng, Shengmin Sang, LishuangLv*, Dual Effects of Propyl Gallate and Its Methylglyoxal Adduct on Carbonyl Stress and Oxidative Stress, FoodChemistry, 2018,265:227-232
16. Yu Hou, Zhengjun Xie, Hengqing Cui, YonglingLu, Tiesong Zheng, Shengmin Sang, LishuangLv*, Trapping of glyoxal by propyl, octyland dodecyl gallates and their monoglyoxal adducts, Food Chemistry, 2018, 269:396-403
17. Qiju Huang, Pei Wang, Yingdong Zhu, Lishuang Lv*, and Shengmin Sang*, AdditiveCapacity of [6]-Shogaol and Epicatechin to Trap Methylglyoxal，Journalof Agricultural and Food Chemistry,2017,65(38):8356-8362
18. Guimei Liu, Qiuqin Xia, Yongling Lu,Tiesong Zheng, Shengmin Sang, and LishuangLv*, Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α‑Dicarbonyl Compounds in a Lysine/Glucose Model System,Journalof Agricultural and Food Chemistry, 2017,65(10):2233-2239.
19. Chen Wang, Yongling Lu, Qiju Huang, TiesongZheng, Shengmin Sang, Lishuang Lv*, Levelsand formation of a-dicarbonyl compounds in beverages and the preventive effectsof flavonoids，Journal of Food Science and Technology, 2017,54(7):2030-2040
20. Yanghui, Kong, Xiaoming Li, TiesongZheng, Lishuang Lv*, Glycation of beta-Lactoglobulin andAntiglycation by Genistein in Different Reactive Carbonyl Model Systems,Food Chemistry, 2015,183:36-42
21. Xiaoming Li, Yonglin Lu, Ronghua Deng,Tiesong Zheng and Lishuang Lv*, Chemical components from the haulm ofArtemisia selengensis and the inhibitory effect on glycation of β-lactoglobulin,Food & Function, 2015,6:1841-1846
22. Xiaoming Li, Teisong Zheng, ShengminSang, and Lishuang Lv*, Quercetin inhibits advanced glycation endproduct formation by trapping methylglyoxal and glyoxal,Journal of Agricultural and Food Chemistry, 2014,62(50):12152-12158.
l 相關論著：
1.食品化學與分析檢測實驗，呂麗爽，馮小蘭主編，中國輕工業出版社，2021.12
l 承擔項目：
1.食源性抑制劑聯用同步消除食品中蛋白、磷脂、核苷酸三類糖基化產物增效機制研究，32272433，國家自然科學基金面上項目，2023.01-2027.12，53萬元，主持
2.基於離子淌度質譜技術對果酒中標誌物和化學危害物的非定向識別，KJ2023075，江蘇省市場監管局科技計畫項目，2023.01-2025.1，21萬，第二主持
3.醫用多糖整合型高效細胞工廠構建與一步發酵合成，2021YFC2103200，國家重點研發計畫“綠色生物製造”重點專項子課題，2021.12-2025.11，30萬，項目骨幹
4.白酒加工過程中有害羰基化合物檢測、追蹤及抑制研究，宿遷市重點科技研發計畫項目，L201910，2019.8-2021.7，32萬，第二主持
5.咖啡豆乾燥過程中脂質氧化與揮發性風味變化的關係研究，海南省自然科學基金創新研究團隊項目，2019CXTD416，2019.01-2021.12，13.5萬，第二主持
6.黃酮抑制烘焙食品中1,2-二羰基化合物誘導的非酶蛋白糖基化機制及構效研究(31571783)，國家自然科學基金，2016.01-2019.12，62萬元，主持
7.江蘇省第十三批“六大人才高峰”C類資助項目，NY-083，大豆製品中蛋白糖基化有害產物的有效調控，2016-2019，4萬元
8.染料木素抑制牛乳非酶糖基化終產物（AGEs）形成機理研究(BK2012850)，江蘇省自然科學基金，2012.7-2015.7，10萬，主持
9.染料木素抑制乳球蛋白糖基化作用機理研究（12KJB5500005），江蘇省高校自然科學基金，2012.9-2014.12，3萬，主持
主要社會兼職：
江蘇省老年學學會老年營養分會委員；江蘇省中食信企業管理諮詢有限公司專家顧問；Journal of Agricultural and Food Chemistry, Food Chemistry, Food and Chemical Toxicology, Critical Reviews in Food Science and Nutrition, Food Hydrocolloids, Food & Function, Food Research International, RSC Advances, Biomedicine & Pharmacotherapy等期刊審稿人。
榮譽和獲獎情況：
2016年，入選第十三批江蘇省“六大人才高峰”
2016年，南京師範大學優秀研究生導師
2017年，指導本科生江蘇省科協青年會員創新創業大賽一等獎
2018年，指導研究生江蘇省優秀碩士學位畢業優秀論文
2019 - 2020年度 “巾幗建功先進個人”榮譽稱號
2021年，南京師範大學本科優秀教學獎二等獎
2022年，南京師範大學第二十一屆教學成果一等獎
2022年，南京師範大學優秀教師獎
2022年，指導本科全國生命科學競賽創新創業類國家級一等獎
