更新日期：2018年7月4日
姓 名 郭新波 性 别 男
出生年月 1981年7月 籍贯 灵宝
民 族 汉族 政治面貌 群众
最后学历 博士研究生 最后学位 理学博士
技术职称 副教授 导师类别 硕导
行政职务Email guoxinbo@scut.edu.cn
工作单位 食品科学与工程学院 邮政编码 510640
通讯地址 广州市五山路381号华南理工大学北区化机四号楼223室
单位电话 **
个人主页 http://www2.scut.edu.cn/sp/2017/0717/c11282a173280/page.htm


个人简介
副教授，硕士生导师。2013年毕业于复旦大学遗传工程国家重点实验室，获遗传学博士学位。2010年至2012年获国家留学基金委资助在美国康奈尔大学进行联合培养博士研究，主要从事食品分子营养学研究。2013年到华南理工大学食品科学与工程学院工作。目前已发表科研论文40余篇，其中SCI收录论文35篇，以第一作者（或通讯作者）发表SCI论文23篇，ESI高被引论文3篇，热点文章1篇；申请国家发明专利17项。
工作经历
2017.09 - 目前 华南理工大学食品科学与工程学院 副教授
2013.07-2017.09 华南理工大学食品科学与工程学院 讲师
教育经历
2010.11 - 2012.11 美国康奈尔大学食品系 联合培养博士研究生
2008.09 - 2013.07 复旦大学生命科学学院 遗传学博士
2005.09 - 2008.07 中国农业科学院研究生院 生化与分子生物学硕士
2000.09 - 2005.07 河南师范大学生命科学学院 生物技术本科
社会、学会及学术兼职
美国化学学会(ACS)会员，美国食品科技学会(IFT)会员，广东省鲜食玉米产业联盟理事
研究领域
1.农作物特殊营养品质评价与代谢调控；2. 植物活性物质对慢性疾病的预防机理；3.植物化学物协同抗氧化活性分析及复方抗氧化剂开发；4. 功能性食品和营养保健品的开发。
科研项目
1.“甜玉米叶黄素相关基因深度挖掘及应用”（广州市科技计划项目**1，200万，2018-2021，主要成员）
2.“广东鲜食玉米产业技术创新联盟建设示范”（广东省科技计划项目2017B**，100万，2017-2018，第二主持）；
3.“热加工强化甜玉米营养品质的作用机理研究”（广州市科技计划项目**4,20万，2017-2019，主要成员）；
4.“高叶酸优良甜玉米品种培育及产业化”（广东省应用性科技研发专项资金项目2016B**，800万，2016-2020，第二主持）；
5.“绿豆芽萌发过程维生素C积累的代谢调控机制”（国家自然科学基金项目**，24万，2016-2018，主持）；
6.“不同种质黄皮果实黄酮类化合物及抗氧化活性研究”（国家自然科学基金项目**，24万，2016-2018，合作研究）；
7.“优质晚熟黄皮新品种选育研究”（广东省公益研究与能力建设专项2016B**，100万，2016-2019，合作研究）；
8.“全谷物糙米中酚类物质调节脂质代谢作用机制”（广东省自然科学基金研究团队项目2016A**，300万，2016-2018，主要成员）。
发表论文
1.Yue Gao, Xinbo Guo*, Yu Liu, Mingwei Zhang, Ruifen Zhang, Arshad Mehmood Abbasi, Lijun You, Tong Li, Rui Hai Liu*. Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice (Oryza sativa L.). LWT-Food Science and Technology.2018, 96:19-25. Doi: 10.1016/j.lwt.2018.05.002.
2.Lihua Xie, Yongtao Yu, Jihua Mao, Haiying Liu, Jian Guang Hu, Tong Li, Xinbo Guo*, Rui Hai Liu*. Evaluation of biosynthesis, accumulation and antioxidant activity of vitamin E in sweet corn (Zea mays L.) during kernel development. International Journal of Molecular Sciences. 2017, 18, 2780. Doi:10.3390/ijms**.
3.N. Shi, J.O. Narciso, X. Gou, M.A. Brennan, X.-A. Zeng, and C.S. Brennan. Manipulation of antioxidant and glycaemic properties of extruded rice based breakfast cereal products using pomelo fruit by-product material. Quality Assurance and Safety of Crops & Foods. DOI: 10.3920/QAS2017.1084.
4.Haiying Liu, Jihua Mao, Shijuan Yan, Yongtao Yu, Lihua Xie, Jian Guang Hu, Tong Li, Arshad Mehmood Abbasi, Xinbo Guo*, Rui Hai Liu*. Evaluation of carotenoid biosynthesis, accumulation and antioxidant activities in sweetcorn (Zea mays L.) during kernel development. International Journal of Food Science and Technology. 2018, 53: 381-388. DOI: 10.1111/ijfs.13595.
5.Ruixue Guo, Xinbo Guo*, Xiaodan Hu, Arshad Mehmood Abbasi, Lin Zhou, Tong Li, Xiong Fu and Rui Hai Liu*. Fabrication and Optimization of Self-Microemulsions to Improve the Oral Bioavailability of Total Flavones of Hippopha? rhamnoides L. Journal of Food Science. Published 23 October 2017, 8: 4229-4240. DOI: 10.1111/1750-3841.13944 .
6.Ruixue Guo, Xiaoxiao Chang, Xinbo Guo*, Charles Stephen Brennan, Tong Li, Xiong Fu and Rui Hai Liu*. Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippopha? rhamnoides L.) berries as affected by in vitro digestion. Food & Function. 2017, 8, 4229: 4229-4240. DOI: 10.1039/c7fo00917h.
7.Fengyuan Liu, Nan Xiang, Jian Guang Hu, Yan Shijuan, Lihua Xie, Charles Stephen Brennan, Wenjie Huang, Xinbo Guo*. The manipulation of gene expression and the biosynthesis of Vitamin C, E and folate in light-and dark-germination of sweet corn seeds. Scientific Reports. Published online: 08 August 2017, 7: 7484. DOI:10.1038/s41598-017-07774-9
8.A. K. M. Mofasser Hossain, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Xin An Zeng, Charles S. Brennan. The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Whole meal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods. Published online: 27 July 2017. Doi: 10.3390/foods**
9.A. K. M. Mofasser Hossain, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Charles S. Brennan. The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies. Plant Foods for Human Nutrition. Published online: 28 June 2017. Doi: 10.1007/s11130-017-0619-0
10.Nan Xiang, Xinbo Guo*, Fengyuan Liu, Quan Li, Jianguang Hu, Charles Stephen Brennan*. Effect of Light- and Dark-Germination on the Phenolic Biosynthesis, Phytochemical Profiles, and Antioxidant Activities in Sweet Corn (Zea mays L.) Sprouts. International Journal of Molecular Sciences. 2017, 18: 1-13. Doi:10.3390/ijms**
11.Huailing Wang, Xinbo Guo*, Jie Liu, Tong Li, Xiong Fu, Rui Hai Liu*. Comparative suppression of NLRP3 inflammasome activation with LPS-induced inflammation by blueberry extracts (Vaccinium spp.). RSC Advances. 2017, 7, 28931-28939. Doi: 10.1039/c7ra02562a
12.Junhong Wang, Yutong Ye, Quan Li, Arshad Mehmood Abbasi & Xinbo Guo*. Assessment of phytochemicals, enzymatic and antioxidant activties in germinated mung bean (Vigna radiata L. Wilezek). International Journal of Food Science and Technology. 2017, 52: 1276–1282. Doi: 10.1111/ijfs.13418
13.Fengyuan Liu, Xiaoxiao Chang, Xiaodan Hu, Charles S. Brennan, Xinbo Guo*. Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima. International Journal of Food Science and Technology. 2017, 52 (2): 439-447. First published: 23/12/2016. Doi: 10.1111/ijfs.13299
14.Arshad Mehmood Abbasi, Fengyuan Liu, Xinbo Guo*, Xiong Fu, Tong Li, Rui Hai Liu*. Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel. International Journal of Food Science and Technology. 2017, 52 (3): 817-826. First published: 23/12/2016. Doi: 10.1111/ijfs.13341
15.Ruixue Guo, Xinbo Guo*, Tong Li, Xiong Fu, Rui Hai Liu*.Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities in Sea buckthorn (Hippopha? rhamnoides L.) berries. Food Chemistry. 2017, 221: 997-1003. Doi: 10.1016/j.foodchem.2016.11.063
16.Huailing Wang, Xinbo Guo*, Xiaodan Hu, Tong Li, Xiong Fu, RuiHai Liu*. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry (Vaccinium spp.). Food Chemistry. 2017, 217: 773–781. Doi: 10.1016/j.foodchem.2016.09.002.
17.Hong Wang, Junhong Wang, Caisheng Qiu, Yutong Ye, Xinbo Guo*, Gu Chen, Tong Li, Yufu Wang, Xiong Fu, Rui Hai Liu*. Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.). Food Chemistry. 2017, 214: 227-233. Doi:10.1016/j.foodchem.2016.07.075
18.Hong Wang, Junhong Wang, Xinbo Guo*, Charles Stephen Brennan, Tong Li, Xiong Fu, Gu Chen, Rui Hai Liu*. Effect of germination on lignan biosynthesis, and antioxidant and antiproliferative activities in flaxseed (Linum usitatissimum L.). Food Chemistry. 2016, 205: 170-177. Doi:10.1016/j.foodchem.2016.03.001
19.Hong Wang, Gu Chen, Xinbo Guo, Arshad Mehmood Abbasi, Rui Hai Liu. Influence of the stage of ripeness on the phytochemical profiles, antioxidant and antiproliferative activities in different parts of Citrus reticulata Blanco cv. Chachiensis. LWT-Food Science and Technology. 2016, 69: 67-75. DOI: 10.1016/j.lwt.2016.01.021
20.Arshad Mehmood Abbasi, Munir H. Shah, Xinbo Guo & Nadeem Khan. Comparison of Nutritional Value, AntioxidantPotential, and Risk Assessment of the Mulberry (Morus) Fruits. International Journal of Fruit Science. 2016, 16 (2): 1-22. DOI:10.1080/**.2015.**
21.Ji-Cheng Chen, Jie Wang, Bao-Dong Zheng, Jie Pang, Li-Jiao Chen, He-Tong Lin & Xinbo Guo. Simultaneous Determination of 8 Small Antihypertensive Peptides with Tyrosine at the C-terminal in Laminaria japonica Hydrolysates by RP-HPLC Method. Journal of Food Processing and Preservation. 2016, 51(6): 1489-1494. Doi:10.1111/jfpp.12628.
22.Xiaoxiao Chang, Yusheng Lu, Jianping Pan, Jishui Qiu, Yang Zeng, Zhixiong Lin*& Xinbo Guo*. Effects of 1-MCP Treatment on the Shelf Life of “YUEYINZAOCUI” Pear. Journal of Food Processing and Preservation. 2016: 40(4):675-680. Doi:10.1111/jfpp.12647.
23.Qinrun Lai, Hong Wang, Xinbo Guo*, Arshad Mehmood Abbasi,Taixia Wang, Tong Li, Xiong Fu, Jingyuan Li, Rui Hai Liu*. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of seven cultivars of Aloe. International Journal of Food Science and Technology. 2016: 51(6): 1489-1494. Doi:10.1111/ijfs.13093.
24.Cheng Chaohua, Zang Gonggu, Zhao Lining, Gao Chunsheng, Tang Qing, Chen Jianhua, Guo Xinbo, Peng Dingxiang, Su Jianguang. A rapid shoot regeneration protocol from the cotyledons of hemp (Cannabis sativa L.). Industrial Crops and Products. 2016, (83): 61-65.
25.Hong Wang, Caisheng Qiu, Arshad M. Abbasi, Gu Chen, Lijun You, Tong Li, Xiong Fu, Yufu Wang, Xinbo Guo* & Rui Hai Liu*. Effect of germination on vitamin C, phenolic compounds andantioxidant activity in flaxseed (Linum usitatissimumL.). International Journal of Food Science and Technology. 2015, 50: 2545–2553 | DOI: 10.1111/ijfs.12922.
26.Linzhen Wang, Hong Wang, Qinrun Lai, Tong Li, Xiong Fu, Xinbo Guo*, Rui Hai Liu*. The Dynamic Changes of Ascorbic acid, Tocopherols and Antioxidant Activity during Germination of Soya Bean (Glycine max). International Journal of Food Science and Technology. 2015, 50: 2367-2374. DOI:10.1111/ijfs.12902.
27.Arshad Mehmood Abbasi, Xinbo Guo*, Xiong Fu, Lin Zhou, Yongsheng Chen, Yong Zhu, Huaifeng Yan, Rui Hai Liu*. Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars. International Journal of Molecular Sciences. 2015, 16: 13507-13527. doi:10.3390/ijms**.
28.Wen LR, Guo XB, Liu RH*, You LJ*, Abbasi AM, Fu X. Phenolic contents and cellular antioxidant activity of Chinese hawthorn "Crataegus pinnatifida". Food Chemistry. 13 March 2015, 186: 54-62.
29.Arshad Mehmood Abbasi, Xinbo Guo, Abdul Nazir. Preliminary assessment of phytochemical contents and antioxidant properties of Pistacia integerrima fruit. Pakistan Journal of Pharmaceutical Sciences. 2015, 28 (4): 1187-1194.
30.Arshad Mehmood Abbasi, Xinbo Guo*. Proximate Composition, Phenolic Contents and in vitro Antioxidant Properties of Pimpinell astewartii (A Wild Medicinal Food). Journal of Food and Nutrition Research. 2015, 3 (5): 330-336.
31.Arshad Mehmood Abbasi, Munir H. Shah, Tong Li, Xiong Fu, Xinbo Guo, RuiHai Liu*. Ethnomedicinal values, phenolic contents and antioxidant properties of wild culinary vegetables. Journal of Ethnopharmacology. 2015, 162: 333-345.
32.Chen Yongsheng, Wang Gaoyan, Wang Hong, Cheng Chaohua, Zang Gonggu, Guo Xinbo*, Liu Rui Hai*. Phytochemical Profiles and Antioxidant Activities in Six Species of Ramie Leaves. PLOS One. 2014, 9(9): 1-9.
33.Ghulam Mujtaba Shah, Arshad Mehmood Abbasi, Nadeem Khan, Xinbo Guo, Mir Ajab Khan, Manzoor Hussain, Sultan Bibi, Abdul Nazir, Adnan Ahmad Tahir.Traditional Uses of Medicinal Plants against Malarial Disease by the Tribal Communities of Lesser Himalayas–Pakistan. Journal of Ethnopharmacology. 2014, 155(1): 450-462.
34.Guo, X., Liu, R.H., Fu, X., Sun, X. and Tang, K. Over-expression of L-Galactono-γ-Lactone Dehydrogenase Increases Vitamin C, Total Phenolics and Antioxidant Activity in Lettuce through Bio-fortification. Plant Cell, Tissue and Organ Culture,2013, 114(1):225-236.
35.Guo, X., Li, T., Tang, K., and Liu, R.H. Effect of germination on phytochemical profiles and antioxidant activity of mung bean sprouts (Vigna radiata). Journal of Agricultural and Food Chemistry, 2012, 60 (44): 11050-11055.
出版专著和教材
《食品生物化学实验》
教学活动
1、“运动、营养与慢性病”（全校通选课）
2、“食品免疫学与技术”（专业基础课）
3、“食品营养与卫生学全英课”（专业必修课）
4、“食品生物化学实验”（专业必修课）
5、“普通生物学”（专业必修课）
指导学生情况
目前在读硕士生5人，已毕业1人。