个人主页
孙智达
  • 专业技术职务:教授
  • 部     门:食品科学技术学院
  • 联系电话:13886013556
  • 电子邮箱:sunzhida@mail.hzau.edu.cn
  • 研究方向:天然产物化学

个人简介 收起

博士、教授、博导 于1997年在华中农业大学获得博士学位。 先后从事天然产物化学、食品安全的研究与教学工作,天然产物化学主要以植物材料为研究对象,对其功效成分进行科学系统地进行研究,搞清楚其存在形式、理化特性、构效关系及安全特性,在提升传统农业产品附加值方面有重大的理论意义和实用价值。研究重点长期以来放在天然活性物质的分离纯化、结构鉴定、功能评价方面,先后承担和参加过国家自然科学基金,863、省、部级重点科技攻关及横向项目10余项,通过成果验收1项,其中"莲科植物中原花青素的绿色提取技术及高附加值产品的开发"获2007年度教育部科技进步一等奖,排名第二。 在J.Agri.and Food Chem.,Starch及农业工程学报、食品科学和中国粮油学报及其它科学期刊发表相关论文30余篇。作为参编者在科学出版社出版《食品化学》,中国农业出版社出版《食品分析及感官评定》、《仪器分析》专著3部。获国家发明专利5项。

代表性论文收起

  • 1. Inhibition of Advanced Glycation Endproduct Formation by Lotus Seedpod Oligomeric Procyanidins through RAGE-MAPK Signaling and NF-kappa B Activation in High-Fat-Diet Rats JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015.09
  • 2. In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice FOOD SCIENCE AND BIOTECHNOLOGY 2015.07
  • 3. Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose-lysine model system ELECTRONIC JOURNAL OF BIOTECHNOLOGY 2015.04
  • 4. Inhibition of Advanced Glycation Endproduct Formation by Lotus Seedpod Oligomeric Procyanidins through RAGE-MAPK Signaling and NF-κB Activation in High-Fat-Diet Rats Journal of Agricultural and Food Chemistry, v 63, n 31, p 6989-6998, August 12, 2015 2015.01
  • 5. In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice Food Science and Biotechnology, v 24, n 4, p 1487-1494, August 3, 2015 2015.01
  • 6. Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose-lysine model system Electronic Journal of Biotechnology, v 18, n 2, p 68-76, March 1, 2015 2015.01
  • 7. Lactobacillus casei-01 Facilitates the Ameliorative Effects of Proanthocyanidins Extracted from Lotus Seedpod on Learning and Memory Impairment in Scopolamine-Induced Amnesia Mice PLOS ONE 2014.12
  • 8. A Significant Inhibitory Effect on Advanced Glycation End Product Formation by Catechin as the Major Metabolite of Lotus Seedpod Oligomeric Procyanidins NUTRIENTS 2014.09
  • 9. Spectroscopic Studies on Binding of Lotus Seedpod Oligomeric Procyanidins to Bovine Serum Albumin JOURNAL OF APPLIED SPECTROSCOPY 2014.03
  • 10. Liposoluble Compounds with Antioxidant Activity from Strobilanthes tonkinensis CHEMISTRY OF NATURAL COMPOUNDS 2014.03
  • 11. Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography-mass spectrometry FOOD CHEMISTRY 2013.04
  • 12. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls FOOD CHEMISTRY 2013.04
  • 13. Increasing Antioxidant Activity of Procyanidin Extracts from the Pericarp of Litchi chinensis Processing Waste by Two Probiotic Bacteria Bioconversions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013.04
  • 14. Combination of proanthocyanidins extracted from lotus seedpod and L-cysteine ameliorates memory impairment induced by alcohol and scopolamine in mice EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2013.04
  • 15. Increasing antioxidant activity of procyanidin extracts from the pericarp of Litchi chinensis processing waste by two probiotic bacteria bioconversions Journal of Agricultural and Food Chemistry 2013.01
  • 16. Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography-mass spectrometry Food Chemistry 2013.01
  • 17. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls Food Chemistry 2013.01
  • 18. Combination of proanthocyanidins extracted from lotus seedpod and l-cysteine ameliorates memory impairment induced by alcohol and scopolamine in mice European Food Research and Technology 2013.01
  • 19. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS Food Chemistry 2012.01
  • 20. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS FOOD CHEMISTRY?? 2012.01
  • 21. Supercritical fluid extraction and identification of isoquinoline alkaloids from leaves of Nelumbo nucifera Gaertn EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010.01

指导研究生优秀论文 收起

教学情况 收起

  • 1. 学科导论
  • 2. 食品毒理学

科研项目 收起

  • 1. 益生菌-荔枝多酚复合制剂防治仔猪腹泻的研究 2016.04
  • 2. “农产品加工及综合利用”团队 2016.01
  • 3. 深海寡营养细菌中类胡萝卜素功能特性研究 2015.01
  • 4. 米糠膳食纤维自备 2013.01
  • 5. 重要农产品中活性成分研究与高效开发利用 2011.01
  • 6. 莲原花青素对老年性痴呆症的影响及其作用机制 2011.01
  • 7. 深海极端可培养寡营养细菌高通量分离及重要产物筛选关键技术研究
  • 8. “特色农产品深加工及综合利用”团队岗位
  • 9. 米糠膳食纤维的综合利用技术研究

专利成果 收起

社会服务 收起

招收研究生专业 收起

  • 1. 食品工程
  • 2. 食品科学
  • 3. 食品生物技术
  • 4. 农产品加工及贮藏工程

其他 收起