娄在祥

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学　　位：
博士

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研究中心：
营养与功能因子

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研究领域：
功能因子，抗菌成分及其作用机理

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联系电话：

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手　　机：
**

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Email：
louzaixiang@126.com

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通讯地址：
江苏无锡蠡湖大道1800号江南大学

个人简介 ?个人简介
娄在祥，博士，副教授，硕士生导师，2010年毕业于江南大学食品学院，2014年-2015年在美国加州大学（戴维斯）从事研究工作。2018年-2019年担任常州市新北区市场监管局副局长（挂职）。主要研究方向为天然成分抗菌活性与机理、健康食品、农产品保鲜。主持国家自然基金、中央高校基本科研专项基金、江苏省自然基金、国家重点实验室开放基金等项目。作为主要骨干完成了国家科技支撑计划、863计划、企业课题等课题11项。在国内外杂志已发表论文80余篇，其中SCI论文40余篇。已申请国家发明专利10余项，获得授权国家发明专利8项。
?教育背景
博士，(食品营养与安全)，（毕业学校：江南大学）
学士，(食品科学与工程)，（毕业学校：陕西师范大学）
?研究方向
天然成分纳米化修饰与抗菌活性及机理
天然活性成分与健康食品
食品保鲜




科研项目


学术论文 ?代表性SCI文章
Lou, Zaixiang，Song, Xinyi，Hong, Ying，Wang, Hongxin，Lin, Yiming，Separation and enrichment of burdock leaf components and their inhibition activity on biofilm formation of E-coli，Food Control，2013，32（1）：270-274. (IF: 4.248)
Lou, Zaixiang，Wang, Hongxin，Wang, Danxi，Zhang, Yan，Preparation of inulin and phenols-rich dietary fibre powder from burdock root，Carbohydrate Polymers，2009，78（4）：666-671. (SCI, IF=6.044)
Lou, Zaixiang，Wang, Hongxin，Rao, Shengqi，Sun, Juntao，Ma, Chaoyang，Li, Jing，p-Coumaric acid kills bacteria through dual damage mechanisms，Food Control，2012，25（2）：550-554. (IF: 4.248)
Lou, Zaixiang，Wang, Hongxin，Lv, Wenping，Ma, Chaoyang，Wang, Zhouping，Chen, Shangwei，Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria，FOOD CONTROL，2010，21（9）：1272-1278. (IF: 4.248)
Lou, Zaixiang，Wang, Hongxin，Zhu, Song，Zhang, Ming，Gao, Yang，Ma, Chaoyang，Wang, Zhouping，Improved extraction and identification by ultra performance liquid chromatography tandem mass spectrometry of phenolic compounds in burdock leaves，Journal of Chromatography A，2010，1217（16）：2441-2446. (SCI, IF=4.169)
Rahman, M. R. T.,Lou, Z.(*), Wang, H., & Ai, L. (2015). APTAMER IMMOBILIZED MAGNETOELASTIC SENSOR FOR THE DETERMINATION OF STAPHYLOCOCCUS AUREUS. Analytical Letters, 48(15), 2414-2422.
Lou, Z., Tang, Y., Song, X., & Wang, H. (2015). Metabolomics-Based Screening of Biofilm-Inhibitory Compounds against Pseudomonas aeruginosa from Burdock Leaf. Molecules, 20(9), 16266-16277.
Yuxia Tang，Zaixiang Lou(*)，Lu Yang，Hongxin Wang (*)，Screening of antimicrobial compounds against Salmonellaty phimurium from burdock (Arctium lappa) leaf based on metabolomics，European Food Research and Technology，2015, 240: 1203–1209.
Lou, Zaixiang，Wang, Hongxin，Zhu, Song，Ma, Chaoyang，Wang, Zhouping，Antibacterial Activity and Mechanism of Action of Chlorogenic Acid，Journal of Food Science，2011，76（6）：M398-M403.
Lou, Zaixiang，Liu, Yijun，Hong, Ying，Song, Xinyi，Wang, Hongxin，Ai, Lianzhong，Anti-biofilm Activities and Chemical Composition of Essential Oil from Burdock Leaf，Food Science and Technology Research，2013，19（5）：915-921.
Zaixiang Lou，Ying hong，yijun liu，xinyi song，lianzhong ai，hongxin wang，aiquan jiao，yuxia tang，Effect of ethanol fraction of burdock leaf on biofilm formation and bacteria growth，European Food Research and Technology，2014，239（2）：305-311
Lou, Zaixiang，Wang, Hongxin，Li, Jing，Chen, Shangwei，Zhu, Song，Ma, Chaoyang，Wang, Zhouping，Antioxidant Activity and Chemical Composition of the Fractions from Burdock Leaves，JOURNAL OF FOOD SCIENCE，2010，75（5）：C413-C419.
Lou, Zaixiang，Wang, Hongxin，Zhang, Ming，Wang, Zhouping，Improved extraction of oil from chickpea under ultrasound in a dynamic system，JOURNAL OF FOOD ENGINEERING，2010，98（1）：13-18.
Lou, Zaixiang，Wang, Hongxin，Zhu, Song，Chen, Shangwei，Zhang, Ming，Wang, Zhouping，Ionic liquids based simultaneous ultrasonic and microwave assisted extraction of phenolic compounds from burdock leaves，Analytica Chimica Acta，2012，716：28-33. (SCI, IF=4.513)
Lou, Zaixiang，Wang, Hongxin，Li, Jing，Zhu, Song，Lu, Wenping，Ma, Chaoyang，Effect of simultaneous ultrasonic/microwave assisted extraction on the antioxidant and antibacterial activities of burdock leaves，JOURNAL OF MEDICINAL PLANTS RESEARCH, 2011, 5(22):5370-5377.
Md Ramim Tanver Rahman,Zaixiang Lou(*), Fuhao Yu, Peng Wang, Hongxin Wang. Anti-quorum sensing and anti-biofilm activity of Amomum tsaoko (Amommum tsao-ko Crevost et Lemarie) on foodborne pathogens, Saudi Journal of Biological Sciences , 2017.
Erwei, W., Yaqin, L., Maguy, B. L., Zaixiang, L., Hongxin, W., Wanqing, Z., & Xiaohua, C. (2019). Separation and enrichment of phenolics improved the antibiofilm and antibacterial activity of the fractions from Citrus medica L. var. sarcodactylis in vitro and in tofu. Food Chemistry, 294, 533-538. (SCI, IF=5.399)
Letsididi, K. S., Lou, Z., Letsididi, R., Mohammed, K., & Maguy, B. L. (2018). Antimicrobial and antibiofilm effects of trans-cinnamic acid nanoemulsion and its potential application on lettuce. LWT, 94, 25-32.
Lou, Z., Chen, J., Yu, F., Wang, H., Kou, X., Ma, C., & Zhu, S. (2017). The antioxidant, antibacterial, antibiofilm activity of essential oil from Citrus medica L. var. sarcodactylis and its nanoemulsion. LWT, 80, 371-377.
Lou, Z., Letsididi, K. S., Yu, F., Pei, Z., Wang, H., & Letsididi, R. (2019). Inhibitive Effect of Eugenol and Its Nanoemulsion on Quorum Sensing-Mediated Virulence Factors and Biofilm Formation by Pseudomonas aeruginosa. Journal of Food Protection, 82(3), 379-389.
Rahman, M. R. T., Lou, Z., Zhang, J., Yu, F., Timilsena, Y. P., Zhang, C., Zhang, Y., & Bakry, A. M. (2017). Star Anise (Illicium verum Hook. f.) as Quorum Sensing and Biofilm Formation Inhibitor on Foodborne Bacteria: Study in Milk. Journal of Food Protection, 80(4), 645-653.
Lou, Zaixiang，Er, Chaojuan，Li, Jing，Wang, Hongxin，Zhu, Song，Sun, Juntao，Removal of caffeine from green tea by microwave-enhanced vacuum ice water extraction，Analytica Chimica Acta，2012，716：49-53.
Zhang, H., Lou, Z., Chen, X., Cui, Y., Wang, H., Kou, X., & Ma, C. (2019). Effect of simultaneous ultrasonic and microwave assisted hydrodistillation on the yield, composition, antibacterial and antibiofilm activity of essential oils from Citrus medica L-var. sarcodactylis. Journal of Food Engineering, 244, 126-135.





获奖 奖励
1.中国商业联合会科技进步奖，特等奖:茶叶功能性成分提取加工关键技术及其工业化应用
2.中国商业联合会科技进步奖,科技进步一等奖:高灵敏食品安全生物检测技术研究与推广应用





专利


承担教学


研究生培养

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