博士，讲师，硕士生导师

专业： 分析化学
研究领域： 食品安全及其检测技术。
办 公 室： 理科北201
电话：
电子邮件： cchanlipeng@gzhu.edu.cn

教育经历
2009/09-2013/06：华南理工大学，轻工与食品学院，食品安全专业，博士。
2006/09-2009/06：河南工业大学，粮油食品学院，粮食、油脂及植物蛋白科学与工程专业，硕士。
2002/09 -2006/06：河南工业大学，粮油食品学院，油脂工程，学士。

工作经历（详细到学院级）
2013/09-至今，广州大学，化学化工学院，讲师。

研究方向
食品安全及其检测技术。已经围绕食品中化学危害物：糖基化蛋白质、糖基化磷脂和缩水甘油酯等，建立了固相萃取，高效液相色谱-质谱联用，气相-质谱联用检测的方法。并筛选出食品中的天然抗氧化剂，阐明了其抑制化学危害物产生的分子机制。

承担项目
1.国家自然科学基金青年项目“磷脂类食品中糖基化脂类的生成及其机理研究”，编号：**，26万元，2015/01～2017/12，主持完成。
2.广东省天然产物绿色加工与产品安全重点实验室开放基金项目“磷脂类食品中糖基化脂类的抑制机理研究”，编号：201616，3万元，2016.05～2017.12，主持完成。
3.广东省天然产物绿色加工与产品安全重点实验室开放基金项目“淀粉纳米微晶构建颗粒填充型油脂凝胶的性质研究”，编号： KL-2018-11，3万元，2018.11～2019.12，主持完成。

代表性研究成果
(1) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Review of the formation and influencing factors of food-derived glycated lipids. Critical Reviews in Food Science and Nutrition, 2020. (SCI, IF=7.808, JCR分区: Q1).
(2) Lipeng Han; Jiahui Li; Shujie Wang; Weiwei Cheng; Lukai Ma; Guoqin Liu*; Dongxue Han*; Li Niu; The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils. Journal of the Science of Food and Agriculture, 2020. (SCI, IF=2.945, JCR分区: Q1).
(3) Yuanhao Qiu; Dan Xu; Guoqing Sui; Dongdong Wang; Ming Wu; Lipeng Han; Haibo Mu*; Jinyou Duan*; Gentamicin decorated phosphatidylcholine-chitosan nanoparticles against biofilms and intracellular bacteria. International Journal of Biological Macromolecules, 2020, 156: 640-647. (SCI, IF=5.137, JCR分区: Q1).
(4) Zhishan Liang; Shuang Ni; Mengjiao Dai; Fangjie Han; Lipeng Han; Li Niu; Dongxue Han*; Antioxidant capacity evaluation for traditional Chinese herbal medicines based on sensitive g-C3N4/P25 nanocomposite photoelectrochemical platform. Chemical Journal of Chinese Universities, 2019, 40(10): 2081-2089. (SCI, IF=0.430, JCR分区: Q4).
(5) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Dongxiao Su; Lipids promote glycated phospholipid formation by inducing hydroxyl radicals in a Maillard reaction model system. Journal of Agricultural and Food Chemistry, 2019, 67(28): 7961-7967. (SCI, IF=4.290, JCR分区: Q1).
(6) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Dongxiao Su; Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone. Food & Function, 2019, 10(5): 2491-2503. (SCI, IF=4.364, JCR分区: Q1).
(7) Lipeng Han; Qingna Lin; Guoqin Liu*; Dongxue Han*; Li Niu; Dongxiao Su; Inhibition mechanism of catechin, resveratrol, butylated hydroxylanisole, and tert-Butylhydroquinone on carboxymethyl 1,2-dipalmitoyl-sn-glycero-3-phosphatidylethanolamine formation. Journal of Food Science, 2019, 84(8): 2042-2049. (SCI, IF=2.694, JCR分区: Q2).
(8) Fangjie Han; Zhongqian Song; Mian Hasnain Nawaz; Mengjiao Dai; Dongfang Han; Lipeng Han*; Yingying Fan; Jianan Xu; Dongxue Han*; Li Niu; MoS₂/ZnO-heterostructures-based label-Free, visible-light-excited photoelectrochemical sensor for sensitive and selective determination of synthetic antioxidant propyl gallate. Analytical Chemistry, 2019, 91(16): 10657-10662. (SCI, IF=6.642, JCR分区: Q1).
(9) Linlin Li; Wenbo Wan; Weiwei Cheng; guoqin Liu; Lipeng Han; Oxidatively stable curcumin-loaded oleogels structured by bsitosterol and lecithin: physical characteristics and release behaviour in vitro. International of Journal of Food Science and Technology, 2019, 54(7): 2502-2510. (SCI, IF=2.516,JCR分区:Q2)
(10) Qingna Lin; Lipeng Han; Guoqin Liu*; Weiwei Cheng; Liqing Wang; A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing. RSC Advances, 2018, 8(21): 11280-11288. (SCI, IF=3.098, JCR分区:Q2).