- 段长青导师简介 -
基本信息
目前指导研究生
在籍
- 博士研究生8人 （其中 2012级:2 2013级:2 2014级:2 2015级:2） 硕士研究生5人 （其中 2014级:2 2015级:3）
不在籍
- 博士研究生14人 （其中 2004级:2 2005级:1 2006级:1 2007级:1 2008级:2 2009级:2 2010级:2 2011级:3） 硕士研究生34人 （其中 2005级:5 2006级:3 2007级:3 2008级:5 2009级:4 2010级:3 2011级:5 2012级:4 2013级:2）
个人简历
1981.09—1985.07：西北农业大学园艺系果树专业学习，获农学学士学位；
1985.09—1987.01：无锡轻工业学院学习食品与发酵专业学士和硕士主要课程，获高等学校助教进修班结业证书；
1990.09—1993.07：西北农业大学园艺系学习，获硕士学位；
1995.09—1998.07：西北农业大学园艺系学习，获博士学位；
1985.07—1999.06：西北农业大学任助教、讲师、副教授，从事葡萄酒工艺学、葡萄酒品尝学、园艺产品加工学和葡萄酒化学方面的教学、科研和相关技术推广应用工作；
1999. 07—2001. 06：中国农业大学博士后流动站开展葡萄、葡萄酒学研究；
2001. 07— ：中国农业大学任副教授、教授，重点开展酿酒葡萄风味代谢与调控、葡萄酿酒品质评价、葡萄酒化学与酿造方向的基础理论研究和相关高新技术研发及推广应用工作。
遴选学科专业
不公开
论文与专著
(*均为通讯作者)
[1] Liang NN, He F, Pan QH, Wang J, Reeves MJ, Duan CQ* (2012) Optimization of Sample Preparation and Phloroglucinol Analysis of Marselan Grape Skin Proanthocyanidins using HPLC-DAD-ESI-MS/MS, South African Journal of Enology and Viticulture, 33(1): 122-131
[2] Zhu BQ, Wu YW, Pan QH, Duan CQ* (2012) Changes of 3-Alkyl-2-methoxypyrazines in Developing Cabernet Sauvignon (Vitis vinifera) and Zuoshanyi (Vitis amurensis Rupr.) Grapes from North China, South African Journal of Enology and Viticulture, 33(1): 132-136
[3] Yan GL, Wen KR, Duan CQ* (2012) Enhancement of β-carotene production by over-expression of HMG-CoA reductase coupled with addition of ergosterol biosynthesis inhibitors in recombinant Saccharomyces cerevisiae, Current Microbiology, 64: 159-163.
[4] He F, Liang NN , Mu L, Pan QH, Wang J, Reeves M.J., Duan CQ*. (2012) Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression. Molecules 17: 1571-1601.
[5] He F, Liang NN, Mu L, Pan QH, Wang J , Reeves M.J., Duan CQ*. (2012) Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution. Molecules 17:1483-1519.
[6] Zhang MX, Duan CQ, Zang YY, Huang ZW, Liu GJ. (2011) The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China. Food Chemistry, 129: 1530-1536
[7] Yan GL,Liang HY, Wang ZQ, Yang XF,Liu D,Liu JF, Duan CQ* .(2011) Important Role of Catalase in the Production of b-carotene by Recombinant Saccharomyces cerevisiae under H2O2 Stress. Current Microbiology 62:1056–1061
[8] Zhang WN, He JJ, Pan QH, Han FL, Duan CQ *. (2011) Separation and Character Analysis of Anthocyanins from Mulberry (Morus alba L.) Pomace Czech Journal of . Food Science.29(3): 268–276
[9] Li Z, Pan QH, Cui XY, Duan CQ*. (2010)Optimization on anthocyanin extraction from wine grape skins by orthogonal test. Food Science and Biotechnology, 19 (4): 1047-1053
[10] Liu YX,Pan QH, GL Yan, He JJ, Duan CQ*.(2010) Changes of Flavan-3-ols with different polymerization degrees in seeds of Shiraz, Cabernat Sauvagnon and Marselan from veraison to harvest. Molecules,15: 7763-7774.
[11] He JJ, Han FL, Yu QQ, Pan QH, Duan CQ*, Cheng GL. (2010) Effects of the macerationenzymes on evolution of pyranoanthocyanind and cinnamic acids during the Cabernet Gernischet (Vitis vinifera L. cv.) red wine making. Food Science and Biotechnology, 19(3): 603-610.
[12] He JJ, Liu YX, Pan QH, Cui XY, Duan CQ*..(2010). A differential anthocyanin profile in between the skin and the pulp of Yan 73 (V. vinifera) berries. Molecules.15: 1141-1153.
[13] Jin ZM, Bi HQ, Liang NN, Duan CQ*.(2010) An extraction method for maximum
obtaining non-anthocyanin phenolics from grape berry skins. Analytical Letters. 34 (5): 776-785.
[14] Li Z, Pan QH, Jin ZM, Mu L, Duan CQ*(2010)Comparison on phenolic compounds in Cabernet Sauvignon wines from 5 winemaking regions in China. Food Chemistry,125: 77-83.
[15] Zhang MX, Pan QH, Yan GL, Duan CQ* (2010) Using headspace solid phase micro-extraction for analysis of aromatic compounds during alcohol fermentation of red wine. Food Chemistry,125: 743-749.
[16] He F, He JJ, Pan QH, Duan CQ* (2010) Mass-spectrometry evidence for existence of pelargonidin-3-O-glucoside in berry skins of Cabernet Sauvignon and Pinot Noir. Australian Journal of Grape and Wine Research,16: 464-468.
[17] He F, Pan QH, Shi Y, Duan CQ*. (2009)Identification of Autoxidation Oligomers of Flavan-3-ols in Model Solutions by HPLC-MS/MS. Journal of Mass Spectrometry,(44): 633-640.
[18] Wu YW, Pan QH, Qu WJ, Duan CQ*. (2009) Comparison of volatile profiles of nine litchi (Chinensis Sonn.) cultivars from southern China. Journal of Agricultural and Food Chemistry. (57): 9676-9687.
[19] Pan QH, Cao P, Duan CQ* (2009) Comparison of enzymes involved in sugar metabolism from Shang-24 (V. quinguangularis) and Cabernet Sauvignon (V. vinifers) at veraison. Australian Journal of Grape and Wine Research. (15): 7-19.
[20] Li Z, Pan QH, Jin ZM, He JJ, Liang NN, Duan CQ*.(2009) Evolution of 49 phenolic compounds in shortly-aged red wines made from Cabernet Gernischt. Food Science and Biotechnology. (18): 1001-1012.
[21] He F, Fang XX, Hu M, Pan QH, Shi Y, Duan CQ*.(2009) Preparation and Biological Application of Antibodies against Leucoanthocyanidin Reductase and Anthocyanidin Reductase from Grape Berry. Vitis. (48): 69-75.
[22] Han FL, Jiang SM, He JJ, Pan QH, Duan CQ*, Zhang MX. (2009) Anthocyanins in ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression. Food Science and Biotechnology. (18): 724-731.
[23] Jin ZM, He JJ, Bi HQ, Cui XY, Duan CQ*.(2009) Phenolic compound profiles in berry skins from nine red wine grape cultivars in Northwest China. Molecules .(14): 4922-4935.
[24] He F, Pan QH, Shi Y, Duan CQ*.(2008)Biosynthesis and Genetic Regulation of Proanthocyanidins in Plants. Molecules. (13): 2674-2703.
[25] Han FL, Zhang WN, Pan QH, Zheng CR, Chen HY, Duan CQ*.(2008) Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines. Molecules. (13): 2859-2870.
[26] He F, Pan QH, Shi Y, Duan CQ*.(2008) Chemical Synthesis of Proanthocyanidins in Vitro and Their Reactions in Aging Wines. Molecules. (13): 3007-3032.
[27] Zhang WN, Han FL, Duan CQ*. (2008)HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry. Journal of Food Science, (73): 512-518.
[28] Sun JP, Liang F, Yan B, Li P, Duan CQ*.(2007) Screening non-colored phenolics in red wines using liquid chromatography/ ultraviolet and mass spectrometry/mass spectrometry. Molecules. (12): 679-693.
[29] Zhang MX, Qu WJ, Zhang H, Han FL, Duan CQ*.(2007) Effect of maceration enzymes on the formation of aroma compounds during Cabernet Sauvignon alcohol fermentation. AgroFood. (3): 5-7.
[30] Zhang MX, Xu Q, Duan CQ*, Qu WJ, Wu Y . (2007)Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and cabernet Gernischet varieties in China. Food Chemstry and Toxicology. (72): 248-253.
[31] Sun JP, Hou XG, Liang F, Shi TH, Duan CQ*.(2006) Determination of phenolic compounds in red wines by reversed phase high performance liquid chromatography and electrospray ion trap mass spectrometry. Chinese Journal of Analytical Chemistry. (34): 1565-1569.
近五年承担的主要项目
1. 国家自然科学基金，红葡萄酒中橡木多酚辅色素化机制的研究（**），2013-2016，主持人
2. 国家自然科学基金，葡萄果实中无色花色素还原酶与小分子量热激蛋白互作的生物学功能研究（**），2011-2013，主持人
3. 国家自然科学基金，构成酿酒葡萄重要品质的原花色素的合成关键酶基因表达特性研究（**），2009-2011，主持人
4. 国家自然科学基金，葡萄果实中单宁缩合酶蛋白纯化及基因克隆（**），2007-2009，主持人
5. 教育部高校博士学科点专项基金（博导类），参与葡萄果实原花色素合成的LAR和ANR基因响应紫外诱导的分子机制（**018），2010-2012，主持人
6. 国家农业产业技术体系专项经费（葡萄），2008-2015，首席科学家
7. 948引进项目，设施葡萄生产关键技术及机械引进与产业化（2010-C13），2010-2011，主持人
8. 北京市教委产学研项目，优质干红葡萄酒风味质量控制体系的研发（**0773），2009-2011，主持人
9. 广东省部产学研合作项目，荔枝深加工中保持典型风味品质的关键技术的研发（2009B**），2009-2011，主持人
10. 企业和高校横向合作项目，若干项，主持人
承担的教学工作
葡萄酒酿造学
葡萄酒酿造学实习
