出生年月：1985年8月
民族：汉族
学历：理学博士
职称：副教授，硕士生导师
学科专业：药物分析
研究方向：生物活性物质的挖掘与结构鉴定；生物质谱分析方法开发与应用；食品、药品功能因子的构效关系及作用机理
电子邮箱：zhou2018@scuec.edu.cn

学习经历
2002/09-2006/06，西南大学，食品科学与工程，学士
2006/09-2009/06，西南大学，食品科学，硕士
2009/09-2013/06，法国斯特拉斯堡大学，分析化学，博士

研究工作经历
2010/09-2013/06，法国斯特拉斯堡大学，化学学院，研究助理
2013/09-2015/12，南京农业大学，食品科技学院，讲师
2016/01-2018/04，南京农业大学，食品科技学院，副教授，硕导
2018/04-至今，中南民族大学，药学院，副教授，硕导

主要学术任职
担任《Journal of Agricultural and Food Chemistry》、《Food Chemistry》、《Analytical and Bioanalytical Chemistry》、《International Journal of Biological Macromolecules》、《Analytical letters》等国际SCI期刊的审稿人。

教学工作
承担《医药数理统计》、《药学英语》等课程教学。

主持项目：
1.国家自然科学—青年基金，2016-2018
2.江苏省自然科学-青年基金，2014-2017
3.教育部留学回国人员科研启动基金，2015-2017
4.留学回国人员科技活动项目择优资助基金，2014-2016
5.江苏省优势学科人才引进项目，2013-2015
6.江苏省委参政议政课题，2015-2016
7.中央高校基本科研业务费专项基金，2016-2017
8.瑞士雀巢研究中心项目，2009-2013
参与项目
1.国家自然科学-青年基金，2016-2018
2.国家科技支撑计划，2017-2020


代表性成果
1. Zhou L, Le Grandois J, Marchioni E, ZhaoMJ, Ennahar S, Bindler F. Improvement of total lipid and glycerophospholipidrecoveries from various food matrices using pressurized liquid extraction.Journal of Agricultural and Food Chemistry, 2010, 58, 9912-9917.
2. Zhou L, Zhao MJ, Ennahar S, Bindler F,Marchioni E. Liquid chromatography-tandem mass spectrometry for thedetermination of sphingomyelin species from calf brain, ox liver, egg yolk, andkrill oil. Journal of Agricultural and Food Chemistry, 2012, 60(1), 293-298.
3. Zhou L, Zhao MJ, Ennahar S, Bindler F,Marchioni E. Determination of phosphatidylethanolamine molecular species in avariety of food matrices by liquid chromatography-electrosprayionization-tandem mass spectrometry (LC-ESI-MS2). Analytical and BioanalyticalChemistry, 2012, 403(1), 291-300.
4. Zhou L, Khalil A, Bindler F, Zhao MJ,Marcic C, Ennahar S, Marchioni E. Effect of heat treatment on the content ofindividual phospholipids in coffee beans. Food Chemistry, 2013, 141,3846-3850.
5. Zhou L, Zhao MJ, Khalil A, Marcic C,Bindler F, Marchioni E. Identification of volatiles from oxidisedphosphatidylcholine molecular species using headspace solid-phasemicroextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS).Analytical and Bioanalytical Chemistry, 2013, 405, 9125-9137.
6. Zhou L, Zhao MJ, Bindler F, Marchioni E.Comparison of the volatiles formed by oxidationof phosphatidylcholine totriglyceride in model systems. Journal of Agricultural and Food Chemistry,2014, 62, 8295-8301.
7. Zhou L, Zhao MJ, Ennahar S, Bindler F,Marchioni E. Identification of oxidation compounds of1-stearoyl-2-linoleoyl-sn-glycero-3-phosphoethanolamine during thermaloxidation. Journal of Agricultural and Food Chemistry, 2015, 63(43), 9615-9620.
8. Zhou L, Wang W, Huang J, Ding Y, Pan ZQ,Zhao Y, Zhang RK, Hu B, Zeng XX. In vitro extraction and fermentation ofpolyphenols from grape seeds (Vitisvinifera) by human intestinal microbiota.Food & Function, 2016, 7, 1959-1967
9. Zhou L, Wang Y, Wang XL, Liang Y, HuangZ, Zeng XX. MALDI-TOF/TOF mass spectrometric determination and antioxidativeactivity of purified phosphatidylcholine fractions from shrimp species. Journalof Agricultural and Food Chemistry, 2017, 65, 1229-1238.
10. Zhou L, Wang W, Huang J, Ding Y, PanZQ, Zhao Y, Zeng XX. Optimization of lipid extraction and determination offatty acid compositions in edible meats of freshwater and marine shrimps.Journal of Aquatic Food Product Technology, 2017, 2017, 26(7), 824-834
11. Zhou L, Wang Y, Wang XL, Liang Y, HuangZ. Determination of phosphatidylcholine in shrimps by high resolution massspectrometry. Analytical Letters, 2018, Doi, 10.1080/**. 2018. **.
12. Sun YK, Wang HL, Wang W, Hu B, Zhou L,et al. Changes in molecular structure of chickpea starch during processingtreatments: A thin layer chromatography study. Food Chemistry, 2018, 243,186-191.
13. Saeeduddin M, Abid M, Jabbar S, Zhou L,et al. Nutritional, microbial and physicochemical changes in pear juice underultrasound and commercial pasteurization during storage. Journal of FoodProcessing and Preservation, 2017, 41(6), 41-46.
14. Rui LY, Xie MH, Hu B, Zhou L,Saeeduddin M, et al. Enhanced solubility and antioxidant activity ofchlorogenic acid-chitosan conjugates due to the conjugation of chitosan withchlorogenic acid. Carbohydrate Polymers, 2017, 170, 206-216.
15. Dai ZQ, Lyu WY, Xie MH, Zhou L, et al.Effects of alpha-Galactooligosaccharides from Chickpeas onhigh-fat-diet-induced metabolic syndrome in mice. Journal of Agricultural andFood Chemistry, 2017, 65(15), 3160-3166.
16. Marchioni E, Bindler F, Zhou L, EnnaharS, Le Grandois J. L’analyse moléculaire des phospholipids alimentaires,composes bi-fonctionnels actifs. Revue Neurologique, 2012, 168, A1-A2.
17. Xu DL, Wang QC, Zhang WZ, Hu B, Zhou L,Zeng XX, Sun Y. Inhibitory activities of caffeoylquinic acid derivatives fromIlex Kudingcha C. J. Tseng on α-glucosidase from Saccharomycerevisiae. Journalof Agricultural and Food Chemistry, 2015, 63, 3694-3703.
18. Fei QQ, Gao Y, Zhang X, Sun Y, Hu B,Zhou L, Jabbar S, Zeng XX. Effect of oolong tea polyphenols, EGCG and EGCG3”Meon pancreatic α-amylase activity in vitro. Journal of Agricultural and FoodChemistry, 2014, 62, 9507-9514.
19. Sun YK, Ye H, Wang W, Zhou L, Zeng XX.Changes in crystal structure of chickpea starch samples during processingtreatments: an X-ray diffraction and starch moisture analysis study.Carbohydrate Polymers, 2015, 121, 169-174.
20. Wang W, Wang XQ, Zhou L, Jabbar S, etal. Optimization of extraction, characterization and antioxidant activity ofpolysaccharides from Brassica rapa.L. International Journal of BiologicalMacromolecules, 2016, 82, 979-988.
21. Lei SC, Xie MH, Hu B, Zhou L, Sun Y, etal. Effective synthesis of theaflavin-3,3-digallate withepigallocatechin-3-O-gallate and epicatechin gallate as substrates by usingimmobilized pear polyphenol oxidase. International Journal of BiologicalMacromolecules, 2016, 94, 709-718.
22. Xie MH, Chen GJ, Hu B, Zhou L, Ou SY,et al. Hydrolysis of dicaffeoylquinic acids from llex kudingcha happens in thecolon by intestinal microbiota. Journal of Agricultural and Food Chemistry,2016, 64(51), 9624-9630.
23. Xie MH, Hu B, Yan YH, Zhou L, et al.Rheological properties of gallic acid-grafted-chitosans with differentsubstitation degrees. LWT-Food Science and Technology, 2016, 74, 472-479.