黎攀

姓名

黎攀

性别

男

邮箱地址

lp19900815@scau.edu.cn

通讯地址

广州市天河区五山路华南农业大学食品学院

联系电话

所在院系

食品工程

职称

副教授

担任职务

系副主任

个人简介

硕士生导师，现任华南农业大学食品工程系副主任、广东省南药（广陈皮）产业技术体系创新团队核心成员。主要从事植物来源的活性成分与肠道菌群互作机制、及其抗肥胖、降血压分子机制等前沿交叉学科领域的研究。主持广东重点领域研发项目子课题、广东省自然科学基金面上项目、华南农业大学青年科技人才培育专项、华南农业大学高层次人才引进青年才俊项目及横向委托项目10余项，累计项目经费超250万元。共计以第一或通讯作者身份在Food Chemistry, Applied and Environmental Microbiology等国际主流期刊上发表SCI学术论文14篇，其中TOP论文5篇，IF累计超过48.2，单篇最高引用35次，H-index为12。申请专利5件，授权1件；参编“十三五”国家重点出版物出版规划项目《中国传统发酵食品地图》。

教育背景

2012年9月～2017年6月：华南理工大学微生物学专业 硕士+博士

研究方向

（1）中草药（新食品）原料活性成分功能评价

（2）肠道微生物组及其健康效应

（3）益生菌及其应用

承担教学

研究方法与论文写作

食品科学文献综述

中草药食品加工学

科研项目

（1）广东省科技创新战略专项资金（重点领域研发计划项目）“发酵食品精准制造关键技术及产业化示范”子课题 （项目编号：2020B020226008）

（2）广东省自然科学基金面上项目：美藤果清蛋白介导 TLR4/NF-κB 信号通路提高免疫的分子机制研究（项目编号：2020A151501268）

（3）华南农业大学青年科技人才培育专项：巴戟天发酵炮制体系建立及发酵炮制前后功效变化的物质基础研究

（4）华南农业大学高层次人才引进青年才俊项目--人才科研启动基金

（5）无限极（中国）有限公司项目“缬草新食品原料研究与开发”

（6）无限极（中国）有限公司项目“巴戟天安全性及食品原料研究”

（7）无限极（中国）有限公司项目“ET关键原料工艺优化及提取新技术应用研究”

（8）无限极（中国）有限公司项目“麦芽粉等5种原料主要成分含量测定方法”

学术论文

(1) Pan Li^#, Jiewei Deng^#, Nan Xiao, Xin Cai, Qiaojin Wu, Zhi Lu, Yunyun Yang*, Bing Du*. Identification of polyunsaturated triacylglycerols and C=C location isomers in sacha inchi oil by photochemical reaction mass spectrometry combined with nuclear magnetic resonance spectroscopy. Food Chemistry. 2020, 307: 125568. (TOP期刊，IF: 5.40)

(2) Wenni Tian, Liwei Dai, Siming Lu, Zhifeng Luo, Ziyou Qiu, Junjian Li, Pan Li*, Bing Du*. Effect of Bacillus sp. DU-106 fermentation on Dendrobium officinale polysaccharide: Structure and immunoregulatory activities. International Journal of Biological Macromolecules. 2019, 135: 1034-1042. (IF: 4.78)

(3) Pan Li, Jiamin Wen, Xiaowei Ma, Fengying Lin, Zhuo Jiang, Bing Du*, Structural, functional properties and immunomodulatory activity of isolated Inca peanut (Plukenetia volubilis L.) seed albumin fraction. International Journal of Biological Macromolecules. 2018, 118: 1931-1941. (IF: 4.78)

(4) Pan Li, Wenni Tian, Zhuo Jiang, Zuanhao Liang, Xueyin Wu, Bing Du*, Genomic characterization and probiotic potency of Bacillus sp. DU-106, a highly effective producer of L-lactic acid isolated from fermented yogurt. Frontiers in Microbiology. 2018, 9: 2216. (IF: 4.26)

(5) Pan Li, Hebin Liang, Weitie Lin, Feng Feng, Lixin Luo*, Microbiota dynamics associated with environmental conditions and potential roles of cellulolytic communities in traditional Chinese cereal starter solid-state fermentation. Applied and Environmental Microbiology. 2015, 81:5144-5156. (TOP期刊，IF: 4.08)

(6) Pan Li, Weifeng Lin, Xiong Liu, Xiaowen Wang, Lixin Luo*, Environmental factors affecting microbiota dynamics during traditional solid-state fermentation of Chinese Daqu starter. Frontiers in Microbiology. 2016, 7:1237. (IF: 4.26)

(7) Pan Li, Weifeng Lin, Xiong Liu, Xiaowen Wang, Xing Gan, Lixin Luo*, Weitie Lin*, Effect of bioaugmented inoculation on microbiota dynamics during solid-state fermentation of Daqu starter using autochthonous of Bacillus, Pediococcus, Wickerhamomyces and Saccharomycopsis. Food Microbiology. 2017, 61: 83-92. (TOP期刊，IF: 4.09)

(8) Pan Li, Zhuo Jiang, Tian Sun, Chao Wang, Yiyong Chen, Ziyin Yang, Bing Du*, Chunyang Liu, Comparison of structural, antioxidant and immuno‐stimulating activities of polysaccharides from Tremella fuciformis in two different regions of China. International Journal of Food Science & Technology. 2018, 53: 1942-1953. (IF: 2.28)

(9) Pan Li, Sha Li, Lili Cheng, Lixin Luo*, Analyzing the relation between the microbial diversity of DaQu and the turbidity spoilage of traditional Chinese vinegar. Applied Microbiology and Biotechnology. 2014, 98: 6773-6084. (TOP期刊，IF: 3.67)

(10) Pan Li, Weifeng Lin, Xiong Liu, Sha Li, Lixin Luo*, Weitie Lin, Paenibacillus aceti sp. nov., isolated from the traditional solid-state acetic acid fermentation culture of Chinese cereal vinegar. International Journal of Systematic and Evolutionary Microbiology. 2016, 66: 3426-3431. (IF: 2.17)

(11) Sha Li^#, Pan Li^#, Xiong Liu, Lixin Luo*, Weifeng Lin*, Bacterial dynamics and metabolite changes in solid-state acetic acid fermentation of ShanXi aged vinegar. Applied Microbiology and Biotechnology. 2016, 100: 4395-4411. (TOP期刊，IF: 3.67)

(12) Pan Li, Zuanhao Liang, Zhuo Jiang, Ziyou Qiu, Bing Du*, Yubing Liu, Wenzhi Li, Lihao Tan, Supercritical fluid extraction effectively removes phthalate plasticizers in spores of Ganoderma lucidum. Food Science and Biotechnology. 2018, 27: 1857-1864.

(13) Lili Cheng^#, Jianfei Luo^#, Pan Li, Hang Yu, Jianfei Huang, Lixin Luo*, Microbial diversity and flavor formation in onion fermentation. Food & Function. 2014, 5:2338-2347.

(14) Zhiying Wang, Pan Li, Lixin Luo, David J. Simpson, Michael G. Gänzle, Daqu fermentation selects for heat-resistant Enterobacteriaceae and Bacilli. Applied and Environmental Microbiology.2018, 84: e01483-18.

(15) Pan Li, Francis W. K. Aflakpui, Hang Yu, Lixin Luo*, Weitie Lin*, Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar. Annals of Microbiology. 2015, 65:2019-2027.

(16) Pan Li, Xing Gan, Lixin Luo*, Bing Du*, Genomic analysis of type strain Paenibacillus aceti L14^T, a highly efficient producer of pyrazines. Annals of Microbiology. 2017, 67: 391-393.

(17) 陈燕兰, 钟淳菲, 徐雅囡, 任运红, 黎攀*, 不同地区铁皮石斛的品质差异研究. 食品与发酵工业. 2020, doi: 10.13995/j.cnki.11-1802/ts.022986.

(18) 田文妮, 肖南, 张全才, 杜冰*, 黎攀*, 连续动态逆流提取对赤灵芝多糖抗氧化活性的影响. 食品科技. 2019, 44: 245-249.

获奖情况

2019年华南农业大学教学成果奖二等奖（第二）

专利

(1) 黎攀;代文豪;杜冰;梁钻好;肖南;蒋卓; 一种可改善女性痛经的固体饮料. 2018. CN201710847044.1

(2) 黎攀;曾丽萍;杜冰;梁钻好;蒋卓;肖南; 产乳酸芽孢杆菌发酵石斛制作石斛果脯的方法. 2017. CN201710455117.2

(3) 黎攀;代文豪;杜冰;梁钻好;蒋卓;肖南; 一种止咳浸膏及其制备方法. 2017. CN201710355570.6

(4) 黎攀;黄剑钊;杜冰;梁钻好;蒋卓;肖南;马晓伟;曾丽萍;代文豪; 提高银耳多糖含量栽培培养基的制备方法. 2017. CN201710577202.6

(5) 黎攀;曾丽萍;杜冰;梁钻好;戴立威;蒋卓;肖南; 产乳酸芽孢杆菌发酵橘皮制作低糖橘皮果脯的方法. 2017. CN201710455126.1