孙智达 - 华中农业大学 - 食品科学技术学院

个人简介

博士、教授、博导于1997年在华中农业大学获得博士学位。先后从事天然产物化学、食品安全的研究与教学工作,天然产物化学主要以植物材料为研究对象，对其功效成分进行科学系统地进行研究，搞清楚其存在形式、理化特性、构效关系及安全特性，在提升传统农业产品附加值方面有重大的理论意义和实用价值

研究领域

长期以来放在天然活性物质的分离纯化、结构鉴定、功能评价方面

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Inhibition of Advanced Glycation Endproduct Formation by Lotus Seedpod Oligomeric Procyanidins through RAGE-MAPK Signaling and NF-kappa B Activation in High-Fat-Diet Rats JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015.09 2. In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice FOOD SCIENCE AND BIOTECHNOLOGY 2015.07 3. Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose-lysine model system ELECTRONIC JOURNAL OF BIOTECHNOLOGY 2015.04 4. Inhibition of Advanced Glycation Endproduct Formation by Lotus Seedpod Oligomeric Procyanidins through RAGE-MAPK Signaling and NF-κB Activation in High-Fat-Diet Rats Journal of Agricultural and Food Chemistry, v 63, n 31, p 6989-6998, August 12, 2015 2015.01 5. In vitro antioxidant activities of proanthocyanidins extracted from the lotus seedpod and ameliorative effects on learning and memory impairment in scopolamine-induced amnesia mice Food Science and Biotechnology, v 24, n 4, p 1487-1494, August 3, 2015 2015.01 6. Inhibitory effect of lotus seedpod oligomeric procyanidins on advanced glycation end product formation in a lactose-lysine model system Electronic Journal of Biotechnology, v 18, n 2, p 68-76, March 1, 2015 2015.01 7. Lactobacillus casei-01 Facilitates the Ameliorative Effects of Proanthocyanidins Extracted from Lotus Seedpod on Learning and Memory Impairment in Scopolamine-Induced Amnesia Mice PLOS ONE 2014.12 8. A Significant Inhibitory Effect on Advanced Glycation End Product Formation by Catechin as the Major Metabolite of Lotus Seedpod Oligomeric Procyanidins NUTRIENTS 2014.09 9. Spectroscopic Studies on Binding of Lotus Seedpod Oligomeric Procyanidins to Bovine Serum Albumin JOURNAL OF APPLIED SPECTROSCOPY 2014.03 10. Liposoluble Compounds with Antioxidant Activity from Strobilanthes tonkinensis CHEMISTRY OF NATURAL COMPOUNDS 2014.03 11. Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography-mass spectrometry FOOD CHEMISTRY 2013.04 12. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls FOOD CHEMISTRY 2013.04 13. Increasing Antioxidant Activity of Procyanidin Extracts from the Pericarp of Litchi chinensis Processing Waste by Two Probiotic Bacteria Bioconversions JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013.04 14. Combination of proanthocyanidins extracted from lotus seedpod and L-cysteine ameliorates memory impairment induced by alcohol and scopolamine in mice EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2013.04 15. Increasing antioxidant activity of procyanidin extracts from the pericarp of Litchi chinensis processing waste by two probiotic bacteria bioconversions Journal of Agricultural and Food Chemistry 2013.01 16. Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography-mass spectrometry Food Chemistry 2013.01 17. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls Food Chemistry 2013.01 18. Combination of proanthocyanidins extracted from lotus seedpod and l-cysteine ameliorates memory impairment induced by alcohol and scopolamine in mice European Food Research and Technology 2013.01 19. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS Food Chemistry 2012.01 20. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS FOOD CHEMISTRY?? 2012.01 21. Supercritical fluid extraction and identification of isoquinoline alkaloids from leaves of Nelumbo nucifera Gaertn EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010.01