敬 璞
职务职称： 教授
所在院系： 农业与生物学院
所属学科： 食品科学与工程
研究方向： 1. 食物组分化学与营养
2. 营养素质量控制
联系电话： **
电子邮箱： pjing@sjtu.edu.cn
办 公 室：农生楼209A
个人简介
2006年在美国俄亥俄州立大学获得食品科学与营养博士学位，2006-2007年在美国继续从事博士后研究。主要研究方向是食物组分（特别是天然色素）的分子与应用营养研究。包括功效成分分离优化及结构鉴定、构效性关系、稳定性及化学改性研究，以及在种植、加工、贮藏过程中食品功效成分的调控研究。（通讯地址：上海市东川路800号上海交通大学农业与生物学院食品科学与工程系109信箱，邮编：200240）。
教学
本科生专业基础课：FoodChemistry
海外研究生：FoodChemistry
博士生必修课：FoodChemistry and Foodomics
承担项目
1.十三五国家重点研发计划“现代食品加工及粮食收储运技术与装备”专项“食品加工过程中组分结构变化及品质调控机制研究”项目“课题六：食品组分结构与品质功能过程调控理论体系构建”（2016YFD**），2016-2020. 课题主持
2. 广州威伦天然色素“天然色素稳定化研究”，2017-2018。
3. 国家自然基金面上项目：“飞燕草素衍生物超分子共色体结构与功能关系的研究”（**），2014-2017。
4. 四川省科技成果转化项目“ 大花红景天色素分离、鉴定及营养功效评价的研究”，2015-2016，合作单位主持。
5.德贝康爱企业横向项目“基于抗生素相关性腹泻模型的肠道菌群调节与改善研究”，2015-2016。
6.无限极（中国）集团横向项目“保健食品潜在风险物质的研究与预防”，2015-2016
7.海南省应用技术研发与示范推广专项“基于预防酒精性肝损伤的紫薯色素高质化制备关键技术研究”（ZDXM**），2014-2015，合作
单位主持
8.无限极（中国）集团企业项目“无限极保健食品多糖功效成分研究和营养成分研究”，2013-2014。
9.国家自然基金面上项目：“芳香族酰基化花青素微观构象与生物活性关系的研究”（**），2011-2013。
10.江苏省自然科学基金项目“萝卜芳香酰基化花青素的微观构象与生物活性关系的研究”（BK**），2009-2012。
11.海南椰岛集团企业项目“皂苷测定方法的开发”，2014-2015。
12 教育部留学基金“中国萝卜花青素分子结构分析及其功能研究”（），2007-2010。
13.江苏大学高级人才启动基金项目“花青素富集型萝卜的品种选育及花青素作为天然色素和功能性原料的加工可行性研究”（）, 2007-2009。
14. 中国与美国农业部****合作计划“Evaluation of Chinese Radish Cultivars as a Source of Anthocyanin-based Natural Colorants and Functional Food Ingredients/Nutraceuticals”( CH541-10)，2007。
SCI收录期刊和会议论文(2005-2019)：
1. Zhang, N.; He, Z. J.; He, S. Y.; Jing, P.*, Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties. Food Research International 2019, 116, 810-818.
2.He, S. Y.; Zhang, N.; Jing, P.*, Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and morphological properties. Rsc Adv 2019, 9, 4530-4538.
3.Qian, B. J.; Tian, C. C.; Ling, X. H.; Yu, L. L.; Ding, F. Y.; Huo, J. H.; Zhu, L. C.; Wen, Y. L.; Zhang, J. H.; Jing, P.*, miRNA-150-5p associate with antihypertensive effect of epigallocatechin-3-gallate revealed by aorta miRNome analysis of spontaneously hypertensive rat. Life Sci 2018, 203, 193-202.
4.Prasanna, G.; Jing, P.*, Cyanidin-3-O-glucoside functions like chemical chaperone and attenuates the glycation mediated amyloid formation in albumin. Arch Biochem Biophys 2018, 643, 50-56.
5.Prasanna, G.; Jing, P.*, Spectroscopic and molecular modelling studies on glycation modified bovine serum albumin with cyanidin-3-O-glucoside. Spectrochim Acta A 2018, 204, 708-716.
6.Cheng, J.; He, S. Y.; Wan, Q.; Jing, P.*, Multiple fingerprinting analyses in quality control of Cassiae Semen polysaccharides. J Chromatogr B 2018, 1077, 22-27.
7.Cai, Z.; Song, L. H.; Qian, B. J.; Xu, W.; Ren, J. K.; Jing, P.*; Oey, I.*, Understanding the effect of anthocyanins extracted from purple sweet potatoes on alcohol-induced liver injury in mice. Food Chem 2018, 245, 463-470.
8.Qian, B. J.; Wu, C. F.; Lu, M. M.; Xu, W.; Jing, P.*, Effect of complexes of cyanidin-3-diglucoside-5-glucoside with rutin and metal ions on their antioxidant activities. Food Chem 2017, 232, 545-551.
9.Qian, B. J.; Shen, S. Q.; Zhang, J. H.; Jing, P.*, Effects of Vitamin B6 Deficiency on the Composition and Functional Potential of T Cell Populations. J Immunol Res 2017, article ID **, DOI 10.1155/2017/**.
10.Qian, B. J.; Pan, Y. P.; Cai, Z.; Jing, P.*, Phytochemical composition, antioxidant capacity and ACE-inhibitory activity of China-grown radish seeds. J Appl Bot Food Qual 2017, 90, 315-322.
11.Qian, B. J.; Liu, J. H.; Zhao, S. J.; Cai, J. X.; Jing, P.*, Interactive effects of gallic/ferulic/caffeic acids and anthocyanins on pigment thermal stabilities. Data Brief 2017, 12, 499-512.
12. Qian, B. J.; Liu, J. H.; Zhao, S. J.; Cai, J. X.; Jing, P.*, The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability. Food Chem 2017, 228, 526-532.
13.Cheng, J.; Liu, J. H.; Prasanna, G.; Jing, P.*, Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, beta-lactoglobulin. Int J Biol Macromol 2017, 105, 965-972.
14.Cai, Z.; Qu, Z. Q.; Lan, Y.; Zhao, S. J.; Ma, X. H.; Wan, Q.; Jing, P.*; Li, P. F.*, Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes. Food Chem 2016, 197, 266-272.
15.Song, L. H.; Ma, L. J.; Cong, F. S.; Shen, X. H.; Jing, P.; Ying, X.; Zhou, H. Y.; Jiang, J.; Fu, Y. Y.; Yan, H. L.*, Radioprotective effects of genistein on HL-7702 cells via the inhibition of apoptosis and DNA damage. Cancer Lett 2015, 366, 100-111.
16.Jing, P.*; Qian, B. J.; Zhao, S. J.; Qi, X.; Ye, L. D.; Giusti, M. M.; Wang, X. Y.*, Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines. Food Chem 2015, 172, 183-189.
17.Wen, C. R.; Sun, Z. Q.; Pang, J.*; Ma, Z.; Shen, B. S.; Xie, B. Q.; Jing, P., Analysis on the Network Node of Konjac Glucomannan Molecular Chain. Chinese J Struc Chem 2014, 33, 1253-1260.
18.Jing, P.*; Zhao, S. J.; Ruan, S. Y.; Sui, Z. Q.; Chen, L. H.; Jiang, L. L.; Qian, B. J.*, Quantitative studies on structure-ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR. Food Chem 2014, 145, 365-371.
19 Jing, P.; Zhao, S. J.; Lu, M. M.; Cai, Z.; Pang, J.; Song, L. H.*, Multiple-Fingerprint Analysis for Investigating Quality Control of Flammulina velutipes Fruiting Body Polysaccharides. J Agr Food Chem 2014, 62, 12128-12133.
20.Jing, P.; Song, L. H.; Shen, S. Q.; Zhao, S. J.; Pang, J.; Qian, B. J.*, Characterization of Phytochemicals and Antioxidant Activities of Red Radish Brines during Lactic Acid Fermentation. Molecules 2014, 19, 9675-9688.
21Jing, P.; Qian, B. J.*; He, Y. W.; Zhao, X.; Zhang, J. H.; Zhao, D. X.; Lv, Y. F.; Deng, Y., Screening milk-derived antihypertensive peptides using quantitative structure activity relationship (QSAR) modelling and in vitro/in vivo studies on their bioactivity. Int Dairy J 2014, 35, 95-101.
22.Gao, R. C.; Jing, P.*; Ruan, S. Y.; Zhang, Y. F.; Zhao, S. J.; Cai, Z.; Qian, B. J., Removal of off-flavours from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s). Food Chem 2014, 146, 423-428.
23.Jing, P.*; Qian, B. J.; Wang, W. B.; Giusti, M. M., Effect of glycosylation and acylation patterns of delphinidin derivatives on their antioxidant activities in cell free system and HT-29 and HCT-116 cell lines. Abstr Pap Am Chem S 2013, 246.
24. Jing, P.; Giusti, M. M.*, Anthocyanin structure-function relationships and their impact on cancer cells. Abstr Pap Am Chem S 2013, 246.
25.Ding, F. Y.; Qian, B. J.*; Zhao, X.; Shen, S. Q.; Deng, Y.; Wang, D. F.; Zhang, F.; Sui, Z. Q.; Jing, P.*, VPPIPP and IPPVPP: Two Hexapeptides Innovated to Exert Antihypertensive Activity. Plos One 2013, 8, e62384
26.Jing, P.; Zhao, S. J.; Ruan, S. Y.; Xie, Z. H.; Dong, Y.; Yu, L. L.*, Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH. Food Chem 2012, 133, 1569-1576.
27.Jing, P.*; Zhao, S. J.; Jian, W. J.; Qian, B. J.; Dong, Y.; Pang, J., Quantitative Studies on Structure-DPPH center dot Scavenging Activity Relationships of Food Phenolic Acids. Molecules 2012, 17, 12910-12924.
28.Jing, P.; Ye, T.; Shi, H. M.; Sheng, Y.; Slavin, M.; Gao, B. Y.; Liu, L. W.; Yu, L. L.*, Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chem 2012, 132, 1457-1464.
29.Xie, Z. H.; Zhao, Y.; Chen, P.; Jing, P.; Yue, J.; Yu, L. L.*, Chromatographic Fingerprint Analysis and Rutin and Quercetin Compositions in the Leaf and Whole-Plant Samples of Di- and Tetraploid Gynostemma pentaphyllum. J Agr Food Chem 2011, 59, 3042-3049.
30.Jing, P.; Ruan, S. Y.; Dong, Y.; Zhang, X. G.; Yue, J.; Kan, J. Q.; Slavin, M.; Yu, L. L.*, Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan. Lwt-Food Sci Technol 2011, 44, 2097-2103.
31.Jing, P., "Green" purification of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan. Abstr Pap Am Chem S 2011, 241.
32.Liu, W.; Xu, J.; Jing, P.; Yao, W. B.; Gao, X. D.; Yu, L. L., Preparation of a hydroxypropyl Ganoderma lucidum polysaccharide and its physicochemical properties. Food Chem 2010, 122, 965-971.
33.Jing, P.; Bomser, J. A.; Schwartzt, S. J.; He, J.; Magnuson, B. A.; Giusti, M. M.*, Structure-Function Relationships of Anthocyanins from Various Anthocyanin-Rich Extracts on the Inhibition of Colon Cancer Cell Growth. J Agr Food Chem 2008, 56, 9391-9398.
34.Jing, P.; Noriega, V.; Schwartz, S. J.; Giusti, M. M.*, Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins. J Agr Food Chem 2007, 55, 8625-8629.
35.Jing, P.; Giusti, M. M., Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. J Food Sci 2007, 72, C363-C368.
36.Wyzgoski, F. J.; Rinaldi, P. L.; Reese, R. N.; Scheerens, J. C.; Miller, A. R.; Bishop, B. L.; Giusti, M. M.; Bomser, J. L.; Ozgen, M.; Tulio, A. Z.; Jing, P., ANYL 176-Using high field cryoprobe NMR experiments and multivariate analysis to identify bioactive components in black raspberries. Abstr Pap Am Chem S 2006, 232.
37.Jing, P.; Giusti, M. M.*, Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk. J Agr Food Chem 2005, 53, 8775-8781.
专著与教材：
1 敬璞, 第二主编，食品化学实验（普通高等教育“十二五”规划教材），林业出版社，2014
2Jing, P.; Giusti, MM. Analysis of Anthocyanins in Biological Samples. In “Anthocyanins in Health and Disease”. Edited by Wallace, TC; Giusti, MM. Boca Raton: CRC Press. 2013
3 敬璞，第一副主编,《食品文化简论》（普通高等教育“十二五”规划教材）, 中国轻工业出版社出版，2012
4Jing, P.; Hu, ZX. Oats - Food, nutrition, and health, in “Cereals and Pulses: Nutraceutical Properties and Health Benefits”, Yu, Liangli L.; Tsao, Rong; Shahidi, Fereidoon (Eds.). John Wiley & Sons 2012
5 Jing, P.; Giusti, MM Contribution of berry anthocyanins to their chemopreventive properties, in “Berries and cancer prevention”, Stoner, Gary D; Navindra Seeram (Eds.). Springer Publisher. 2011.
6 敬璞；沈立荣. 转基因食品的安全性. 丁晓雯，沈立荣编著. 食品安全导论. 中国林业出版社, 2008
7 Giusti, MM; Jing, P. Natural Pigments of Berry Fruits: Functionality and Application, Chapter 4 in book project “Berry fruit: Value-added products for health promotion”, Yanyun Zhao (Ed.). CRC Press. 2007.
8Giusti, MM; Jing, P. Analysis of Anthocyanins, Chapter 6.3 in book project “Food Colorants: Chemical and Functional Properties”, Carmen Socaciu (Ed.) CRC Press. 2007
授权发明专利（第一发明人）：
1.敬璞，张楠，一种含有桑葚花青素复合物的制备方法，CN.5
2.敬璞，马真，一种提高黑米色素稳定性的方法，CN0.1
3.敬璞，赵卉双，一种提高甜菜红色素稳定性的方法，CN 4.3
4.敬璞,陆漫漫,蔡湛,一种含有花青素的复合物的制备方法, ZL 7.2 授权
5.敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，袁芳豪，一种菊花多糖的提取工艺及应用，ZL7.2授权
6.敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，袁芳豪，一种金针菇多糖及其制备与应用，ZL1.2 授权
7.敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，一种银耳功能性多糖的制备及应用，ZL3.1授权
8 敬璞，赵淑娟，蔡湛，陆漫漫，用于饮料中总皂苷含量检测的提纯及检测方法， ZL0.4授权
9.敬璞，兰余，赵淑娟，马小花，钱炳俊，展学孔，一种抗氧化紫甘薯色素快速提取方法ZL 20** 授权
10.敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，一种桑椹抗氧化多糖及其制备方法， ZL 5.6 授权
11.敬璞，宋立华，赵淑娟，陆漫漫，蔡湛，提取枸杞中多糖的方法及其多糖的应用, ZL4.1 授权
12.敬璞，李平凡，钱炳俊，隋中泉，赵淑娟，花色苷抗氧化活性三维定量构效关系模型的构建方法，ZL7.1授权
13. 敬璞，钱炳俊，赵淑娟，隋中泉，孙向军, 一种从萝卜皮中分离制备四种天竺葵素衍生物的方法, ZL6.4 授权
14.敬璞，董英，赵淑娟，孙向军，沈珊齐，一种从茄子皮中分离制备高纯度酰化的飞燕草素衍生物的方法,ZL7.2， 授权
15. 敬璞，董英，方池，赵淑娟，叶天，一种从萝卜发酵液中分离花色苷色素和乳酸的方法, ZL9.2, 授权
学术汇报：
1.Jing, P.* Multiple Fingerprinting Analysis for Investigating Quality Control of Cassiae Semen Polysaccharides, Ann. Mtg., IAFP, Salt Lake City, UT, USA, 2018, July 8-11
2.Jing, P.; Bingjun Qian; Wenbing Wang; Maria Monica Giusti. Effect of glycosylation and acylation patterns of delphinidin derivatives on their antioxidant activities in cell free system and HT-29 and HCT-116 cell lines. 246th ACS National Meeting & Exposition, Indianapolis, IN, United States, 2013, September 8-12.
3.Jing, P.; Bingjun Qian; Maria Monica Giusti. Anthocyanin structure-function relationships and their impact on cancer cells. 246th ACS National Meeting & Exposition, Indianapolis, IN, United States, 2013, September 8-12.
4.Jing, P.; Maria Monica Giusti. Chemoprevention of anthocyanins on GI tract cancer cells. The 10th International Conference on Food Science and Technology. Wuxi, China 2013
5.Jing, P. Effects of myrosinase inactivation on glucosinolates and anthocyanins from red radish (Raphanus sativus L.) root. Abstracts of Papers, 241st ACS National Meeting & Exposition, Anaheim, CA, United States, 2011, March 27-31, AGFD-200.
6.Jing, P.; Dong, Y; Chen, L; Ruan, D. An innovative application of chitosan to radish deodorization. Hydrocolloids Science Solutions in an Evolving World. The 10th International Hydrocolloide Conference, June 20-24, 2010, Shanghai, China
7. Willig, J.A; Jing, P., Bomser, J.A.; Giusti, M.M. The effect of acylation on the antiproliferative effects of anthocyanin pigments using a human colon cancer cell line. Ann. Mtg., IFT, 2009, June 7: 066-03
8.Jing, P. ; Bomser, J.A. ; Schwartz, S.J.. ; Giusti, M.M. Intrinsic and extrinsic factors affecting anthocyanin chemoprotection. Ann. Mtg., IFT, Chicago, IL, 2007, July 28-August 1, Abstract 009-06
9.Jing, P.; Bomser, J.A.; Magnuson, B.A.; Giusti, M.M. Structure-function relationship between anthocyanins and their chemoprotective properties. In Pigments in Food: A Challenge to Life Sciences, Section 1, Analysis and chemistry of pigments. Carle, Schieber and Stintzing (Eds). The 4th International Congress on Pigments in Food, Stuttgart-Hohenheim, Germany, October, 2006, p 47-49.
10.Wyzgoski, F.J.; Rinaldi, P.L.; Reese, R.N.; Scheerens, J.C.; Miller, A.R.; Bishop, B.L.; Giusti, M.M.; Bomser, J.L.; Ozgen, M.; Tulio Jr., A.Z.; Jing, P. Using high field cryoprobe NMR experiments and multivariate analysis to identify bioactive components in black raspberries. American Chemical Society National Meeting. 2006
11.Jing, P.; Bomser, J.A.; Schwartz, S.J.; Giusti, M.M. Chemical structure and biological activity of anthocyanins from different edible sources. Ann. Mtg., IFT, Orlando, FL, 2006, June 24-29, Abstract 054F-12
12.Jing, P.; Bomser, J.A.; Schwartz, S.J.; Giusti, M.M. Effects of chemical composition of anthocyanin-rich commodities on their chemoprotective properties. The Ohio Agricultural Research and Development Center (OARDC). Columbus, Ohio, April 2006.
13.Jing, P.; Giusti, M.M. Anthocyanin-rich waste from purple corn as natural colorants for dairy product: whole-fat milk and skimmed milk. Ann. Mtg., IFT, Las Vegas, NV, 2004, July 13-16. Abstract 49F-2
14.Jing, P.; Giusti, M.M. Effect of extraction method on the formation of anthocyanins and macromolecules complexes in anthocyanin-rich extracts from purple corn (Zea mays L). Ann. Mtg., IFT, Las Vegas, NV, 2004, July 13-16. Abstract 49E-32
指导学生国际会议汇报：
1.Xu, W.; Zhang, N.; Jing, P.*. Effect of Dietary Cyanidin-3-diglucoside-5-glucoside Complexes on D-galactose-induced Senescence in C57BL/6J mice, Ann. Mtg., IUFoST, Navi Mumbai, INDIA, 2018, Oct 23-27
2.Zhao, H.; Jing, P.*. Binding of Soybean Fibrous Protein to Betalains and its Effect on the Stability of Pigment, Ann. Mtg., IFT, Chicago, IL, 2018, USA, July 15-18.
3.Zhang, N.; Jing, P.*. Synergistic Antioxidant and Anti-Inflammatory Effect: Why combine chrysanthemum flower and wolfberry fruit? Ann. Mtg., IFT, Chicago, IL, USA, 2018, July 15-18.
4. Cheng, J.; Liu, JH; Jing, P*. Binding of Cyanidin-3-O-Glucoside to Milk ß-Lactoglobulin and Its Interaction Mechanism, Ann. Mtg., IFT, Las vegas, NV, 2017, Jun 25-28, Abstract 015
5. Lu, Manman; Cai, Jianxiong; Xu, Wei; Cheng, Jing; Zhao, Shujuan; Jing, P*. Computer simulation and experimental methods to study influence of three phenolic acids on peonidin derivative stability. Colored Food for Health Benefits, 8th International Congress on Pigments in Food. Cluj-Napoca, Romania, 2016, June 28-July 1