师资力量当前位置：首页>师资力量>辛志宏姓名：辛志宏学历：博士职称：教授职务：部门：食品质量与安全邮件：xzhfood@njau.edu.cn办公电话：办公地址：食品楼502研究方向：食品营养与化学　|编辑|删除|上传照片|教学情况主要承担《功能性食品原理》、《食品安全控制》、《食品安全导论》等必修课和选修课的教学任务，担任《标准化质量课程设计》、《食品安全综合实验》等实验和实践课。科研情况.近5年主持的课题（1）盐生海芦笋嗜盐真菌抗肿瘤活性成分研究（31071586），国家自然科学基金，2011－2013；（2）谷类食品中结合型化合物的分离鉴定与生物活性研究（KYZ201118），高校基本科研业务费重点项目，2012－2014；（3）昆仑雪菊降压化学成分靶向分离鉴定与分子作用机制研究，国家自然科学基金（地区科学基金项目），2013－2016，1.ZhiHongXIN,WeiMingZHU,QianQunGUetal.ANewCytotoxicCompoundfromPenicilliumauratiogriseum,SymbioticorEpiphyticFungusofMycaleplumosesp.Chinesechemistryletters,2005,16(9):1227-1229(SCI)2.Zhi-HongXin,Wen-LiangWang,Wei-MingZhu,Qian-QunGu.NovelCytotoxicQuinazolinesDerivativesfromPenicilliumauratiogriseum,SymbioticorEpiphyticFungusofSpongeMycaleplumosesp.Journalofnaturalproducts,2007,70(5):853-855(SCI)3.Zhi-HongXin,Litian,Wei-MingZhu,Qian-QunGu.StoloniferolAandB,NovelSclerinanalogfromtheMarine-derivedFungusPenicilliumstoloniferum.ArchivesofPharmacalResearch,2007,30(3):385-390(SCI)4.Zhi-HongXin,Wen-LiangWang,Ya-PengZhang,HuaXie,Qian-QunGu,Wei-MingZhu.PennicitrinoneD,anewcitrinindimerfromthehalotolerantfungusPenicilliumnotatumB-52.TheJournalofAntibiotics,2009,62(4):225–227(SCI)5.Wang,L.;An,X.;Xin,Z.;Zhao,L.;Hu,Q.IsolationandCharacterizationofCollagenfromtheSkinofDeep-SeaRedfish(Sebastesmentella).JournalofFoodScience,2007,72(8):450-455(SCI)6.LinWang,XinxinAn,FangmeiYang,ZhihongXin,LiyanZhao,QiuhuiHu.Isolationandcharacterizationofcollagensfromtheskin,scaleandboneofdeep-searedfish(Sebastesmentella).FoodChemistry,2008,108(2):616-623(SCI)7.JianchunSheng,FangYu,ZhihongXin,LiyanZhao,XiaojunZhuandQiuhuiHu.Preparation,identificationandtheirantitumoractivitiesinvitroofpolysaccharidesfromChlorellapyrenoidosa.FoodChemistry,2007,105(2):533-539(SCI)8.YongFang,LinWang,ZhihongXin,LiyanZhao,XinxinAnandQiuhuiHu.EffectofFoliarApplicationofZinc,Selenium,andIronFertilizersonNutrientsConcentrationandYieldofRiceGraininChina.JournalofAgriculturalandFoodChemistry,2008,56(6):2079-2084(SCI)9.HuajiaLi,FengLi,FangmeiYang,YongFang,ZhihongXin,LiyanZhaoandQiuhuiHu.SizeEffectofSe-EnrichedGreenTeaParticlesoninVitroAntioxidantandAntitumorActivities.JournalofAgriculturalandFoodChemistry,2008,56(12),4529-4533(SCI)10.FengLi,FeifeiWang,FangYu,YongFang,ZhihongXin,FangmeiYang,JuanXu,LiyanZhaoandQiuhuiHu.Invitroantioxidantandanticanceractivitiesofethanolicextractofselenium-enrichedgreentea.FoodChemistry,2008,114(2):165-170(SCI)11.HongmeiLi,FengLi,LinWang,JianchunSheng,ZhihongXin,LiyanZhao,HongmeiXiao,YonghuaZhengandQiuhuiHu.Effectofnano-packingonpreservationqualityofChinesejujube(ZiziphusjujubaMill.var.inermis(Bunge)Rehd).FoodChemistry,2009,114(2):547-552(SCI)12.MaHaile,XinZhihong,WuShouyi.Preparationofwheatgermproteinbycombiningalkalidissolution-aciddepositionwithA-amylasehydrolysis.TransactionoftheChineseSocietyofAgriculturalEngineering,2004,20(6):178-180(EI)科研成果