姓名：顾振新性别：男
毕业院校：南京农业大学最高学位：博士
办公地址：南京市卫岗 1 号办公电话：025-84396293
电子邮箱：guzx@njau.edu.cn
研究方向：功能食品创制原理与技术；农产食品加工

个人简介：博士，南京农业大学教授、博士生导师，中国粮油学会食品分会常务理事、中国食品科学技术学会果蔬加工分会常务理事。科研情况：
长期从事从事农产原料加工特性、活性成分富集和食品新资源开发利用研究与推广工作。留学日本期间，从事农产食品加工技术研究。在农产食品加工与贮藏保鲜方面具有较扎实的基础理论和丰富的实践经验。主持国家和省部级
科研课题 20 余项，获国家发明专利 12 项。主持和参加的“富含γ-氨基丁酸的稻米健康食品的研究与产业化”等一批科研成果先后获得江苏省科技进步二等奖 2 项、教育部科技进步二
等奖 1 项、全国商业科技进步一等奖 1 项，获得国家授权的发明专利
30 余项，发表科学研究论文 150 余篇（其中 SCI 收录的 80 多篇）、
出版著作 2 部。培养博士、硕士研究生 90 余名。科研成果：
1、获奖成果

（1）国产啤麦系列特色啤酒麦芽工艺研究，江苏省科技进步二等奖，2005 年；

（2）净菜生产和贮藏关键技术研究与应用，教育部科技进步二等奖，2007 年；

（3）发芽糙米生产关键技术与产业化，全国商业科技进步一等奖，2008 年；

（4）富含γ-氨基丁酸的稻米健康食品的研究与产业化，江苏省科技进步二等奖，2009 年；

（5）紫甘薯花色苷发酵法提取技术及应用研究，全国商业科技进步三等奖，2009 年；

（6）南京市专利成果优秀奖，2009 年

2、国家发明专利：

1、一种莲藕复合汁及其生产方法，ZL200510094771.2

2、一种富含γ－氨基丁酸精白米的生产方法及其产品，ZL200510094773.1

3、一种灵芝发芽糙米果液的生产方法及其产品，ZL200510094772.7

4、一种复合南瓜汁及其制备方法，ZL200510094518.7

5、一种发酵法提取紫甘薯红色素的生产工艺，ZL200610098347.X;

6、一种紫甘薯酒及其生产工艺.ZL200810056175.9；

7、一种发芽糙米营养粉及其生产工艺，ZL200810056176.3；

8、一种大麦嫩苗粉咀嚼片的生产工艺及其产品，ZL200810019305.1；

9、一种发芽糙米醋的生产工艺及其产品，ZL200810019306.6；

10、一种富含生物活性肽的发芽糙米及其生产方法.ZL200910035094.5；

11、一种莲藕膳食纤维的固态发酵制备方法及其产品，ZL200910030230.1；

12、一种降血压肽挂面及其生产方法，ZL201110351485.5；

13、一种二段式联合调控发酵技术制备阿魏酰低聚糖工艺.ZL201210387682.7；

14、一种芸薹属蔬菜种子中萝卜硫素富集与提取方法.ZL201210011551.9；

15、一种从紫菜中提取天然牛磺酸的方法，ZL201210197366.3；

16、一种发酵法制备黑木耳黑色素的生产工艺及其产品，ZL201210264117.1；

17、一种富含γ-氨基丁酸的冻干豆类芽菜及其生产工艺，ZL201210260580.9；

18、一种富含γ-氨基丁酸发芽糙米茶生产工艺及其产品，ZL201210464079.4

19、一种高γ-氨基丁酸胚芽豆乳及其生产工艺，ZL201210464187.1

20、一种胚芽玉米复合营养粉生产工艺及其产品，ZL201210260579.6；

21、一种富含γ-氨基丁酸可轻碾发芽糙米的生产方法，ZL201210464078.X；

22、一种富含γ-氨基丁酸低爆腰率发芽糙米及其生产方法，ZL201210464186.7

3、一种富含 GABA 的冻干豆芽汤料生产工艺及其产品，ZL201210260631.8；

23、一种紫甘薯醋及其酿造工艺，ZL201210197374.8；

24、一种即食型高γ-氨基丁酸调味豆类芽菜及其生产工艺，ZL201210464080.7；

25、一种微波、热风和真空及其联合干燥设备，ZL201310236015.3；

26、一种功能性紫玉米复合饮料及其生产方法，ZL201310236052.4

27、一种麦胚发芽糙米复合营养粉及其生产方法，ZL201310236015.3；

28、一种水芹护绿保鲜复配剂使用方法，ZL201410018182；

29、一种低植酸豆类芽菜生产技术，ZL201410018039.6；

30、一种提高未熟粒糙米谷氨酸脱羧酶活力的方法，ZL201410163372.6；

31、一种富含异硫氰酸盐的甘蓝干制品生产方法，ZL201410545277.2；

32、一种虫草黄酒及其酿造工艺，ZL201410018181.0；

33、一种功能性纳豆咀嚼片及其生产工艺-201410532938.8

3、发表的英文论文（部分）：

1. Kunlun Liu, Fusheng Chen, Yan Zhao, Zhenxin Gu, Hongshun Yang. Selenium accumulation in protein
fractions during germination of Se-enriched brown rice and molecular weights distribution
of Se-containing proteins[J]. Food Chemistry, 2011,127(4), 1526-1531. (IF 3.457)
2. Runqiang Yang, Yu Zhou, Nanjing Yu, Zhenxin Gu. Accumulation and Identification of
Angiotensin-Converting Enzyme Inhibitory Peptides from Wheat Germ[J]. J. Agric. Food Chem.
2011, 59, 3598-3605. (IF 2.816)
3. Runqiang Yang, Hui Chen, Zhenxin Gu. Factors Influencing Diamine Oxidase Activity
and γ-Aminobutyric Acid Content of Fava Bean (Vicia faba L.) during Germination[J]. J. Agric. Food
Chem, 2011, 59 (21), 11616-11620. (IF 2.816)
4. Runqiang Yang, Jiaojiao Song, Zhenxin Gu, Cuijuan Li. Partial purification and characterization
of cysteine protease in wheat germ[J]. J Sci Food Agric, 2011,91(13), 2437-2442. (IF 1.36)
5. Cuijuan Li, Xiaohong Cao, Zhenxin Gu, Huanbin Wen. A preliminary study of the
protease activities in germinating brown rice (Oryza sativa L.)[J]. Journal of the Science of Food
and Agriculture, 2011,91(5),915-920. (IF 1.36)
6. Xiaohong Cao, Huanbin Wen, Cuijuan Li, Juntao Tang, Zhenxin Gu. Extraction technique and
characteristics of soluble protein in germinated brown rice[J]. International Journal of Food
Properties, 2010,13(4),810-820. (IF 0.947)
7. Hongfei Yin, Gongjian Fan, Zhenxin Gu. Optimization of culture parameters
of

selenium-enriched yeast (Saccharomyces cerevisiae) by response surface methodology (RSM) [J].
LWT-Food Science and Technology, 2010, 43, 666-669. (IF2.292)
8. Xuejiao You, Chunyan Xie, Kunlun Liu, Zhenxin Gu. Isolation of non-starch polysaccharides from
bulb of tiger lily (Lilium lancifolium Thunb.) with fermentation of Saccharomyces
cerevisiae [J]. Carbohydrate Polymers, 2010, 81(1), 35-40. (IF3.463)
9. Yu Zou, Chunyan Xie, Gongjian Fan, Zhenxin Gu, Yongbin Han. Optimization
of ultrasound-assisted extraction of melanin from Auricularia auricular fruit
bodies[J]. Innovative Food Science and Emerging Technologies, 2010, 11(1), 611-615. (IF2.825)
10. Yan Li, Qingyun Bai, Xinjiang Jin, Huanbin Wen and Zhenxin Gu. Effects of cultivar and
culture conditions onγ-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.) [J].
Journal of the Science of Food and Agriculture, 2010, 90(1) , 52-57. (IF 1.36)
11. Yuwei Luo, Weihua Xie, Chunyan Xie, Yan Li, Zhenxin Gu.Impact of soaking and phytase treatments
on phytic acid, calcium, iron and zinc in faba bean fractions[J]. International Journal
of Food Science and Technology, 2009, 44 (12), 2590-2597. (IF 1.172)
12. Yuwei Luo, Zhenxin Gu, Yongbin Han, Zhigang Chen. The impact of processing on phytic acid, in
vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.) [J]. Journal of the Science
of Food and Agriculture, 2009, 89(5), 861-866.(IF 1.333)
13. Hongfei Yin, Zhigang Chen, Zhenxin Gu, Yongbin Han. Optimization of natural fermentative medium
for selenium-enriched yeast by d-optimal mixture design[J]. LWT- Food Science and
Technology, 2009, 42(1) 2009, 327-331. (IF 1.887)
14. Xiaohong Cao, Huanbin Wen, Cuijuan Li, Zhenxin Gu. Differences in functional properties and
biochemical characteristics of congenetic rice proteins[J]. Journal of Cereal Science,
2009, 50(2), 184-189. (IF 3.026)
15. Qingyun Bai, Meiqing Chai, Zhenxin Gu, Xiaohong Cao, Yan Li, Kunlun Liu. Effects
of components in culture medium on glutamate decarboxylase activity and γ-aminobutyric acid
accumulation in foxtail millet (Setaria italica L.) during germination[J]. Food
Chemistry, 2009, 116(1), 152-157. (IF 2.696)
16. Huanbin Wen, Xiaohong Cao, Zhenxin Gu, Juntao Tang and Yongbin Han. Effects of
components in the culture solution on peptides accumulation during germination of brown
rice[J]. European Food Research and Technology, 2009, 228(6), 959-967. (IF 1.622)
17. Kunlun Liu, Xiaohong Cao, Qingyun Bai, Huanbin Wen, Zhenxin Gu. Relationships between

physical properties of brown rice and degree of milling and loss of selenium[J].
Journal of Food Engineering, 2009, 94(1), 69-74. (IF 2.081)
18. Kunlun Liu, Zhenxin Gu. Distribution of molecular weight of selenoprotein extracted
from Se-enriched brown rice. First International Conference on Selenium in Environment
and Human Health[J]. 2009.
19. Kunlun Liu, Zhenxin Gu. Selenium accumulation in different brown rice cultivars and
its istribution in fractions[J]. Journal of Agricultural and Food Chemistry. 2009, 57, 695-700.
(IF 2.562)
20. Chunyan Xie, Zhenxin Gu, Gongjian Fan, Feirong Gu, Yongbin Han and Zhigang Chen.
Production of cordycepin and mycelia by submerged fermentation of Cordyceps militaris in mixture
natural culture[J]. Applied Biochemistry and Biotechnology. 2009, 158(2), 483-492. (IF 1.04)
21. Chunyan Xie, Gaixia Liu, Zhenxin Gu, Gongjian Fan, Lei Zhang, Yingjuan Gu. Effects of
culture conditions on mycelium biomass and intracellular cordycepin production of
Cordyceps militaris in natural medium[J]. Annals of Microbiology, 2009, 59(2), 293-299.
(IF 1.04)
22. Gongjian Fan, Yonbin Han, Zhenxin Gu, Deming Chen. Optimizing conditions
for anthocyanins extraction from purple sweet potato using response surface methodology
(RSM)[J]. LWT-Food Science and Technology, 2008, 41(1), 155-160. (IF 1.887)
23. Gongjian Fan, Yongbin Han, Zhenxin Gu, Feirong Gu. Composition and colour stability of
anthocyanins extracted from fermented purple sweet potato culture[J]. LWT-Food Science and
Technology, 2008, 41(8) 1412-1416. (IF 1.887)
24. Zhendong Yang, Gongjian Fan, Zhenxin Gu, Yonbin Han and Zhigang Chen. Optimization extraction
of anthocyanins from purple corn (Zea mays L.) cob using tristimulus
colorimetry[J]. European Food Research and Technology, 2008, 227 (2), 409-415. (IF 1.622)
25. Zhendong Yang, Yonbin Han, Zhenxin Gu, Gongjian Fan, Zhigang Chen.
Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.)
cob[J]. Innovative Food Science & Emerging Technologies, 2008, 9(3), 341-347. (IF 1.474)
26. Xiaoxue Lu, Zhigang Chen, Zhenxin Gu, Yongbin Han. Isolation of
γ-aminobutyric acid-producing bacteria and optimization of fermentative
medium[J]. Biochemical

Engineering Journal, 2008, 41(1), 48-52. (IF 1.889)

27. Zhi-Gang Chen, Min-Hua Zong, Zhen-Xin Gu and Yong-Bin Han. Effect of ultrasound on
enzymatic acylation of konjac glucomannan[J]. Bioprocess and Biosystems Engineering, 2008,
31(4), 351-356. (IF 2.06)
28. Qingyun Bai, Gongjian Fan, Zhenxin Gu, Xionghong Cao and Feirong Gu. Effects of culture
conditions on γ-aminobutyric acid accumulation during germination of foxtail millet (Setaria
italica L.) [J]. European Food Research and Technology, 2008, 228(2), 169-175 (IF 1.622)
29. Deming Chen, Yonbin Han, Zhenxin Gu. Application of statistical methodology to the
optimization of fermentative medium for carotenoids production by
Rhodobacter sphaeroides[J]. Process Biochemistry, 2006, 41(8), 1773-1778. (IF2.414)
30. Zhenxin Gu, Chen Deming, Han Yongbin, Chen Zhigang, Gu Feirong. Optimization of
carotenoids extraction from Rhodobacter sphaeroides[J]. LWT-Food Science and
Technology, 2006, 41(6) 1082-1088. (IF 1.887)
4、著作与教材：

（1）园产食品工艺学，苏州大学出版社，2002 年，主编；

（2）食品工艺学（11.5 规划教材），中国农业科技出版社，2007 年, 副主编；

（3）中国萝卜（学术研究专著），科学技术文献出版社，2005 年，参编；

（4）食品工艺学，中国计量出版社，2006 年，参编；