林恋竹 - 华南理工大学 - 食品科学与工程学院

个人简介

林恋竹，博士，2013年毕业于华南理工大学，留校工作至今，主要从事天然产物次生代谢产物化学、功能性肽活性研究与开发、食品组分相互作用、食品贮运与加工过程中的营养品质变化及调控方面研究与教学工作。近五年来发表学术论文40篇（其中1篇论文入选2015 年度“领跑者5000——中国精品科技期刊顶级学术论文”），其中SCI收录26篇（其中以第一作者、通讯作者发表19篇SCI收录论文，其中包括ESI高被引论文一篇以及扩展版ESI高被引论文一篇）。申请国家发明专利4项，获授权3项。近五年，主持国家自然科学基金项目1项，广东省自然科学基金项目1项，校级项目1项，企业委托项目2项，相关工作积累和已取得的主要工作成绩如下： 1）天然活性物质分离鉴定：以溪黄草、甘草、薏苡仁、高酸苹果、核桃、高盐稀态酱油为研究对象，通过构建细胞、动物模型，系统研究了其抗氧化活性、抑菌活性、抗肿瘤活性、降尿酸活性，并以活性为导向，采用现代色谱技术、波谱技术共分离鉴定出47种活性化合物； 2）构建细胞模型，揭示了二萜化合物抗肿瘤活性及作用机制；基于体外黄嘌呤氧化酶活性测定—HPLC法评价多种植物多酚的降尿酸活性，基于计算机分子对接（DOCK）技术、荧光光谱法阐述了植物多酚降尿酸作用机制； 3）系统研究了植物多酚的高效分离纯化方法；通过酸、热诱导酪蛋白自主装形成酪蛋白纳米粒子、大豆蛋白纳米粒子，构建了载荷槲皮素的酪蛋白纳米粒子输送体系，提高了槲皮素的稳定性和生物利用度。开发了抗通风酒、槟榔咀嚼片、黑蒜混合果汁、辣木酱等产品。科研项目 1. 国家自然科学基金：含catechol结构的多酚干预脂肪氧合酶催化亚油酸诱导β-conglycinin氧化的作用机理研究，31501424 2. 广东省自然科学基金：薏苡仁麸皮多酚及其降尿酸作用机理研究，2015A030310494 3. 企业委托项目：海参肽原料工艺开发，HPG/2015/06/1177

研究领域

（1）食品微生物、食源植物次生代谢产物化学营养学；（2）功能性肽延缓衰老活性机制与功效提升；（3）多酚-食物蛋白-多糖相互作用研究及新型多功能食品基料的设计；（4）食品贮运与加工过程中的营养品质变化及调控。

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. Lin, Lianzhu, Zhu, Dashuai, Zou, Linwu, Yang, Bao, Zhao, Mouming. Antibacterial activity-guided purification and identification of a novel C-20 oxygenated ent-kaurane from Rabdosia serra (MAXIM.) HARA. Food Chemistry (IF : 4.052), 2013, 139: 902-909. 2. Lin, Lianzhu, Zhuang, Mingzhu, Lei, Fenfen, Yang, Bao, Zhao, Mouming. GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem. Food Chemistry (IF : 4.052), 2013,136: 555-562. 3. Lin, Lianzhu, Zhuang, Mingzhu, Zou, Linwu, Lei, Fenfen, Yang, Bao, Zhao, Mouming. Structural characteristics of water-soluble polysaccharides from Rabdosia serra (MAXIM.) HARA leaf and stem and their antioxidant capacities. Food Chemistry (IF : 4.052), 2012, 135: 730-737. 4. Lin, Lianzhu, Lei, Fenfen, Sun, Da-Wen, Dong, Yi, Yang, Bao, Zhao, Mouming. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry (IF : 4.052), 2012,134: 2021-2029. 5. Lin, Lianzhu, Gao, Qing, Cui, Chun, Zhao, Haifeng, Fu, Liwu, Chen, Liming, Yang, Bao, Luo, Wei, Zhao,Mourning. Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines. Food Chemistry (IF : 4.052), 2012, 131: 1009-1014. 6. Lin, Lianzhu, Zhao, Haifeng, Dong, Yi, Yang, Bao, Zhao, Mouming. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf (扩展版ESI高被引论文). Food Chemistry (IF : 4.052), 2012,130: 417-424. 7. Lin, Lianzhu, Dong, Yi, Zhao, Haifeng, Wen, Lingrong, Yang, Bao, Zhao, Mouming. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.)HARA as inhibitors of tyrosinase and alpha-glucosidase. Food Chemistry (IF : 4.052), 2011,129: 884-889. 8. Lin, Lianzhu, Dong, Yi, Yang, Bao, Zhao, Mouming. Chemical Constituents and Biological Activity of Chinese Medicinal Herb 'Xihuangcao'. Combinatorial Chemistry & High Throughput Screening (IF: 1.222), 2011,14: 720-729. 9. Lin, Lianzhu, Cui, Chun, Wen, Lingrong, Yang, Bao, Luo, Wei, Zhao, Mouming. Assessment of in vitro antioxidant capacity of stem and leaf extracts of Rabdosia serra (MAXIM.) HARA and identification of the major compound. Food Chemistry (IF : 4.052), 2011,126: 54-59. 10. Lin, Lianzhu, Deng, Wuguo, Tian, Yun, Chen, Wangbing, Wang, Jingshu, Fu, Lingyi, Shi, Dingbo, Zhao,Mouming, Luo, Wei. Lasiodin Inhibits Proliferation of Human Nasopharyngeal Carcinoma Cells by Simultaneous Modulation of the Apaf-1/Caspase, AKT/MAPK and COX-2/NF-kappa B Signaling Pathways. Plos One (IF: 3.234), 2014, 9（5）. 11. Zhuang, Mingzhu, Zhao, Mouming, Qiu, Huijuan, Shi, Dingbo, Wang, Jingshu, Tian, Yun, Lin, Lianzhu*, Deng, Wuguo. Effusanin E Suppresses Nasopharyngeal Carcinoma Cell Growth by Inhibiting NF-kappa B and COX-2 Signaling. PLos One (IF: 3.234), 2014, 9（10）. 12. Zhao, Mouming, Zhu, Dashuai, Sun-Waterhouse, Dongxiao, Su, Guowan, Lin, Lianzhu*, Wang, Xiao, Dong, Yi. In Vitro and In Vivo Studies on Adlay-Derived Seed Extracts: Phenolic Profiles, Antioxidant Activities, Serum Uric Acid Suppression, and Xanthine Oxidase Inhibitory Effects. Journal of Agricultural and Food Chemistry (IF: 2.912), 2014, 62: 7771-7778. 13. Dong, Yi, Zhao, Mouming, Zhao, Tiantian, Feng, Mengying, Chen, Huiping, Zhuang, Mingzhu ,Lin, Lianzhu*. Bioactive Profiles, Antioxidant Activities, Nitrite Scavenging Capacities and Protective Effects on H2O2-Injured PC12 Cells of Glycyrrhiza Glabra L. Leaf and Root Extracts. Molecules (IF: 2.416), 2014, 19: 9101-9113. 14. Dong, Yi, Zhao, Mouming, Sun-Waterhouse, Dongxiao, Zhuang, Mingzhu, Chen, Huiping, Feng, Mengying, Lin,Lianzhu*. Absorption and desorption behaviour of the flavonoids from Glycyrrhiza glabra L. leaf on macroporous adsorption resins (ESI高被引论文). Food Chemistry (IF : 4.052), 2015, 168: 538-545. 15. Yang, Qingyun, Zhao, Mouming, Lin, Lianzhu*. Adsorption and desorption characteristics of adlay bran free phenolics on macroporous resins. Food Chemistry (IF : 4.052), 2016, 194: 900-907. 16. Wang, Xiao, Zhao, Mouming, Su, Guowan, Cai, Mengsen, Zhou, Chunming, Huang, Jiayi, Lin, Lianzhu*. The antioxidant activities and the xanthine oxidase inhibition effects of walnut (Juglans regia L.) fruit, stem and leaf. International Journal of Food Science and Techology (IF: 1.504), 2015, 50: 233-239. 17. Wang, Xiao, Zhao, Mouming, Su, Guowan, Cai, Mengsen, Sun-Waterhouse, Dongxiao, Zhou, Chunming, Lin, Lianzhu*. Antihyperuricemic activities of an ethanolic and aqueous extract of Walnut(Juglans regia L.) shell and a new aldehyde xanthine oxidase inhibitor. International Journal of Food Science and Techology (IF: 1.504), 2016, 51: 453–460. 18. Li, Huipin, Zhao, Mouming, Su, Guowan, Lin, Lianzhu*, Wang, Yong. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor. Journal of Agricultural and Food Chemistry (IF: 2.912), 2016, 64: 4725?4734. 19. Dong, Yi, Huang, Huihua, Zhao, Mouming, Sun-Waterhouse, Dongxiao, Lin, Lianzhu*, Xiao, Chuqiao. Mechanisms underlying the xanthine oxidase inhibitory effects of dietary flavonoids galangin and pinobanksin. Journal of Functional Foods (IF: 3.973), 2016, 24: 26-36. 20. 林恋竹，赵谋明. 反应时间对DPPH·法、ABTS+·法评价抗氧化性结果的影响 (入选2015 年度“领跑者5000——中国精品科技期刊顶级学术论文”). 食品科学， 2010, 31: 63-67.