郭丽萍

    2019-12-01 00:00:00           浏览数:0

  郭丽萍,女,1981年1月生,博士,副教授

研究领域及方向

  所属学科:食品科学

  研究方向:功能性成分富集机理及功能食品创制,食品营养与功能品质改善

社会兼职

  青岛市食品科学技术学会理事

教育经历

  2012.06-2015.09,南京农业大学,食品科技学院,博士

  2003.09-2006.06,广西大学,轻工与食品工程学院,硕士

  1999.09-2003.06,青岛农业大学,食品科学与工程,本科

工作经历

  2017.01-至今,青岛农业大学,食品科学与工程学院,副教授

  2006.07-2016.12,青岛农业大学,食品科学与工程学院,讲师

教授课程

  《科技论文写作》、《食品营养学》、《食品分析》、《公共营养学》

参编教材

  “十二五”规划教材,《食品分析》,中南大学出版社,2014,副主编

  “十二五”规划教材,《食品营养与卫生学》,中国农业出版社,2013,参编

  《食品分析与检验》,华中科技大学出版社,2019,参编

主持/参加科研项目

  1. 国家自然科学基金青年基金项目:LED光调控西兰花芽苗菜萝卜硫素富集机制研究,2019.01-2021.12 主持

  2. 山东省自然科学基金青年基金项目:ZnSO4胁迫下Ca2+调控西兰花芽苗菜萝卜硫苷代谢机理研究,2016.11-2019.06 主持

  3. 山东省重点研发计划项目:食源性ACE抑制肽活性的高通量快速检测关键技术研究,2019.01-2021.12参与

  4. 山东省重点研发计划项目:富含LPP玉米多肽的定向制备技术研究及产品开发, 2018.1-2020.12  参与

  5. 国家自然科学基金青年基金项目:具有katA基因的乳酸菌株对肉制品的发色机理研究、2016.01-2019.12 参与

  6.青岛农业大学高层次人才启动基金, LED光质调控十字花科芽苗菜异硫氰酸酯富集机理研究,2016.01-2018.12,主持

  7. 山东省现代农业产业技术体系创新团队项目,食用菌创新团队-产后加工岗位科学家,2016.03-2020.12,参与

科研成果

(一)发表文章

  1. Zhuang Li, Xu Kexin, Zhu Yinglian, F Wang engwu, Xiao Junxia*, Liping Guo*. Calcium affects glucoraphanin metabolism in broccoli sprouts under ZnSO4 stress. Food Chemistry, 2021, 334:127520.

  2. Guo Liping, Li Yan, Ding Shengchao, Wang Baowei, Zhu Yinglian, Pang Bin, Huang Ming, Ho Harvey, Yu Jiying, Sun Jingxin. Effect of fermentation with two molds on characteristics of

  chicken meat. Journal of Food Quality, 2021, 8845552.

  3. Guo Liping, Zhang Xuecong, Xu Lin, Li Yan, Pang Bin, Sun Jingxin*, Wang Baowei, Huang Ming, Xu Xinglian, Harvey Ho. Efficacy and mechanism of ultrasound combined with slightly acidic electrolyzed water for inactivating Escherichia coli. Journal of Food Quality, 2021, 6689751.

  4. Guo Liping, Sun Yongcai, Zhu Yinglian, Wang Baowei, Xu Lin, Huang Ming, Li Yufeng, Sun Jingxin*. The antibacterial mechanism of ultrasound in combination with sodium hypochlorite in the control of Escherichia coli. Food Research International, 2020, 129:108887.

  5. Guo Liping, Yu Bing, Wang Shuling, Zhu Yinglian, Li Peng, Wang Baowei, Huang Ming, Sun Jingxin. Effect of ripening with Penicillium roqueforti on texture, microstructure, water distribution and volatiles of chicken breast meat. International Journal of Food Science and Technology, 2019, 54(5):1550-1557.

  6. Zhu Yinglian, Wang Fengwu, Guo Liping*. Effect of jasmonic acid on glucosinolate metabolism in different organs of broccoli sprouts. Emirates Journal of Food and Agriculture, 2019, 31(2): 81-87.

  7. Guo Liping, Zhu Yinglian, Wang Fengwu. Calcium sulfate treatment enhances bioactive compounds and antioxidant capacity in broccoli sprouts during growth and storage. Postharvest Biology and Technology, 2018, 139: 12-19.

  8. Guo Liping, Gu Zhenxin, Jin Xiaolin, Yang Runqiang*, iTRAQ-based proteomic and physiological analyses of broccoli sprouts in response to the stresses of heat, hypoxia and heat plus hypoxia. Plant and Soil, 2017, 414:355-377.

  9. Guo Liping, Wang Pei, Gu Zhenxin, Jin Xiaolin, Yang Runqiang. Proteomic analysis of broccoli sprouts by iTRAQ in response to jasmonic acid. Journal of Plant Physiology, 2017, 218: 16-25.

  10. Guo Liping, Yang Runqiang, Gu Zhenxin. Cloning of genes related to aliphatic glucosinolate metabolism and the mechanism of sulforaphane accumulation in broccoli sprouts under jasmonic acid treatment. Journal of the Science of Food and Agriculture, 2016, 96 (13):4329–4336.

  11. Guo Liping, Yang Runqiang, Zhou Yulin, Gu Zhenxin. Heat and hypoxia stresses enhance the accumulation of aliphatic glucosinolates and sulforaphane in broccoli sprouts. European Food Research and Technology, 2016, 242:107-116.

  12. Guo Liping, Yang Runqiang, Wang Zhiying, Gu Zhenxin. Effect of freezing methods on sulforaphane formation in broccoli sprouts. RSC Advances, 2015,5: 32290–32297.

  13. Guo Liping, Yang Runqiang, Wang Zhiying, GuoQiang hui, Gu Zhenxin. Glucoraphanin, sulforaphane and myrosinase activity in germinating broccoli sprouts as affected by growth temperature and plant organs. Journal of Functional Foods, 2014, 9: 70–77.

  14. Guo Liping, Yang Runqiang, Wang Zhiying, Guo Qianghui, Gu Zhenxin. Effect of NaCl stress on health-promoting compounds and antioxidant activity in the sprouts of three broccoli cultivars. International Journal of Food Sciences and Nutrition, 2014, 65(4):476-481.

  15. 唐娟,许可心,朱英莲,刘璇,郭丽萍*. 采前CaSO4 处理对甘蓝芽苗菜采后品质的影响. 中国食品学报,2019,19(6): 193-200.

  16. 初婷,彭畅,郭丽萍*. MgSO4 处理对西兰花芽苗菜生理活性物质和抗氧化能力的影响. 食品科学,2018, 39(11): 53-59.

(二)授权发明专利

  1. 郭丽萍,肖军霞,朱英莲,唐娟. 一种富含异硫氰酸酯的蔬菜调味粉及其生产方法,2021年,ZL201611023481.3

  2. 孙京新,徐琳王,王淑玲,郭丽萍,李岩,慕鸿雁,李鹏,刘继青,张希斌,乔昌明,孟凡生,王述柏. 基于离子迁移谱快速检测鸡肉中乳酸链球菌素含量的方法,2020年,ZL201810920618.8

联系方式

  电话:13854276148,邮箱:happyglp@126.com,食品楼315