团队名称：森林资源功能化学与健康食品创新团队

团队成员：

1.阚欢（教授）

2.刘云（教授）

3.曹昌伟（讲师）

4.陈敏（讲师）

5.毛祥忠（讲师）

在研项目：

1.云南省科技厅,云南省重大科技专项计划项目子课题,202302AE090007,云南高品质油橄榄新种质选育、栽培、加工技术和标准化体系技术研究,2023-05至2026-04,50万元,在研,子课题主持.

2.云南省科技厅,重大科技专项计划项目子课题,202402AE090021,云南维西糯山药贮藏保鲜及高值化关键技术研究,2024-01至2026-12,180万元,在研,子课题主持.

3.云南省科技厅,农业联合专项,202401BD070001-028,樟叶越桔宏量成分CA的体内外代谢及其抗痛风性关节炎作用机制研究,2024-06至2027-05,50万元,在研,项目主持.

4.云南省科技厅,农业联合专项,202401BD070001-102,竹笋膳食纤维对鸡肉蛋白性能的影响及机制研究,2024-06至2027-05,10万元,在研,项目主持.

5.云南省科技厅,基础研究专项,202201AT070050,基于代谢组学的云南金花茶多酚吸收转,运机制及抗脂质过氧化应激能力研究,2022-06至2025-05,10万元,在研,项目主持.

代表性成果：

1.ShengjiangDuan,HaoZheng,JunrongTang,HuanKan,ChangweiCao*,ZhijiaoShi*,YunLiu*.ThetransportofpolyphenolsfromCamelliafascicularisinCaco-2cellsbasedon UPLC-ESI-MS/MS.FoodChemistry:X,2025,25:102240.

2.HailangWang,ZuweiZhang,BoxiaoWu,YuhangDeng,YaxiLuo,YunLiu,HuanKan*,ChangweiCao*.Extractiontechnologydeterminesthepropertiesofbambooshootsdietary,fiberconcentrateanditsapplicationinchickenmincegels:Systematicanalysis,FoodHydrocolloids,2025,160:110776.

3.ZhijiaoShi,JunrongTang,JianyingXiang,JiaDeng,HuanKan,ZhengjunShi*,PingZhao*,YingjunZhang,YunLiu*.UHPLCQ,ExactiveOrbitrapMSbasedmetabolomicsand,biologicalactivitiesofCamelliafascicularisfromdifferentgeographicalregions.IndustrialCrops&Products,2024,213:118432.

4.MiaoziGao,JunrongTang,JiaDeng,ChangweiCao,YingjunZhang,ShengfengChai,PingZhao*,HuanKan,YunLiu*.Applicationofpolyphenoliccompound,basedHPLCfingerprintinChinesegoldencamellias(Camelliasect.Chrysantha).FoodControl,2024,161:110414.

5.YunLiu*,ZhijiaoShi,XiaoweiPeng,JinyuXu,JiaDeng,PingZhao,XiaZhang,HuanKan*.ApolysaccharidefromtheseedofGleditsiajaponicavar.delavayi:Extraction,purification,haracterizationandfunctionalproperties.LWT,FoodScienceandTechnology,2024,191:115660.

6.HailangWang,BoxiaoWu,MinZhang,LinChen,YunLiu,ZelinLi,ZhengtianLi,HuanKan*,ChangweiCao*.Comparativeanalysisofdryingcharacteristics,physicochemicalproperties,andvolatileflavorcomponentsofDendrocalamusbrandisiishootsunderfourdryingtechniques,LWT-FoodScienceandTechnology,2024,205:116509-11650.

7.HailangWang,BoxiaoWu,JinyanZhang,YunLiu,MinZhang,LinChen,WeiweiZhao,HuanKan*,ChangweiCao*.Bambooshootsimprovethenutritionalandsensoryquality,andchangelavorcompositionofchickensoup,FoodChemistry:X,2024,21:101140.

8.AnnaWang,YunWang,HuanKan,JiaboHao,QingHu,BinLu*,YunLiu*.ComparisonofdifferentdryingtechniquesforZanthoxylumbungeanumleaves:Changesincolor,microstructure,antioxidantcapacities,andvolatilecomponents.LWT-FoodScienceandTechnology,2023,188:115469.

9.XiaoweiPeng,JingjieLiu,NiTang,JiaDeng,CanLiu,HuanKan,PingZhao,XiaZhang,ZhengjunShi*,YunLiu*.Sequentialextraction,structuralcharacterization,andantioxidantactivityofpolysaccharidesfromDendrocalamusbrandisiibambooshootshell.FoodChemistry:X,2023,17:100621.

10.XiaoweiPeng,XiangHu,YingjunZhang,HanXu,JunrongTang,GuiliangZhang,JiaDeng,HuanKan*,PingZhao,YunLiu*.Extraction,characterization,antioxidantandanti,tumoractivitiesofpolysaccharidesfromCamelliafascicularisleaves.InternationalJournalofBiologicalMacromolecules,2022,222:373–384.

11.ChangweiCao,ZhichaoXiao,ChangrongGe*,YinglongWu*.Animalby-productscollagenandderivedpeptide,asimportantcomponentsofinnovativesustainablefoodsystems,acomprehensivereview,CriticalReviewsinFoodScienceandNutrition,2021,62(31):1-25.

12.YigeZhang#,HuanKan#,ShengxiongChen,KiranThakur,ShaoyunWang,JianguoZhang,YafangShang*,ZhaojunWei*.ComparisonofphenoliccompoundsextractedfromDiaphragmajuglandisfructus,walnutpellicle,andflowersofJuglansregiausingmethanol,ultrasonicwave,andenzymeassisted-extraction.FoodChemistry,2020,321:126672.

13.YuanyuanZhang,FanZhang,YingshuoZhang,KiranThakur,JianguoZhang,YunLiu,HuanKan*,ZhaojunWei*.MechanismofJuglone,inducedcellcyclearrestandapoptosisinishikawahumanendometrialcancercells.JournalofAgriculturalandFoodChemistry,2019,67(26):7378–7389.

联系方式：13759431211（刘老师），18669037856（曹老师）

电子邮箱：liuyun0402001@163.com（刘老师），ccwylf1111@swfu.edu.cn（曹老师）