師資隊(duì)伍_(kāi)食品伙伴網(wǎng)學(xué)習(xí)中心

姓名：王秋萍	性別：
民族：	年齡：
最高學(xué)歷：	學(xué)位：
學(xué)習(xí)經(jīng)歷：　　2005.09-2009.07，云南農(nóng)業(yè)大學(xué)食品科學(xué)技術(shù)學(xué)院食品科學(xué)與工程專業(yè)，本科　　2009.09-2012.06，云南農(nóng)業(yè)大學(xué)食品科學(xué)技術(shù)學(xué)院食品科學(xué)專業(yè)，碩士　　2012.06-2015.12，泰國(guó)農(nóng)業(yè)大學(xué)農(nóng)業(yè)工業(yè)學(xué)院生物技術(shù)專業(yè)，博士　　工作經(jīng)歷：　　2015.12-2016.06，薩格勒布大學(xué)食品技術(shù)與生物技術(shù)學(xué)院食品工程系，博士后　　2016.08-至今，云南農(nóng)業(yè)大學(xué)食品科學(xué)技術(shù)學(xué)院，講師

　　參加課題：

　　1. 國(guó)家自然科學(xué)基金，31560456，普洱茶茶褐素對(duì)大鼠胰島素抵抗和代謝綜合征的預(yù)防作用及其機(jī)理，2016.01-2019.12，48萬(wàn)元，在研，參加；

　　2. 國(guó)家自然科學(xué)基金，31260195，普洱茶茶褐素代謝產(chǎn)物及其調(diào)節(jié)血脂代謝的分子機(jī)制，2013.01-2016.12，50萬(wàn)元，在研，參加;

　　3.泰國(guó)農(nóng)業(yè)大學(xué)項(xiàng)目，0513.12505/??1247，液態(tài)發(fā)酵法制備茶褐素，2015/09-2016/09，12萬(wàn)元，已結(jié)題，參加；

　　4. 國(guó)家自然科學(xué)基金，30960241，云南特種‘紫娟’普洱茶茶褐素生物活性成分及其作用機(jī)制，2010/01-2012/12，18萬(wàn)元，已結(jié)題，參加；

　　5. 國(guó)家自然科學(xué)基金，30760152，普洱茶茶褐素化學(xué)組成、分子機(jī)構(gòu)、功能及其形成機(jī)制研究，2008/01-2010/12，21萬(wàn)元，已結(jié)題，參加。

　　發(fā)表文章：

　　1. Wang, Q.P., J.S. Gong, Y. Chisti, S. Sirisansaneeyakul. Production of theabrownins using a crude fungal enzyme concentrate. J. Biotech. 2016, 231: 250–259. (SCI, IF 3.180)

　　2. Wang, Q.P., J.S. Gong, Y. Chisti, S. Sirisansaneeyakul. Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins. J. Food Sci. 2015, 80 (4): M809-M817. (SCI, IF 2.204)

　　3. Wang, Q.P., J.S. Gong, Y. Chisti, S. Sirisansaneeyakul. Bioconversion of tea polyphenols to bioactive theabrownins by Aspergillus fumigatus. Biotechnol. Lett. 2014, 36(12):2515–2522. (SCI, IF 1.838)

　　4. Peng, C.X., Q.P. Wang, H.R. Liu, B. Gao, J. Sheng and J.S. Gong. Effects of Zijuan Pu-erh tea theabrownin on metabolites in hyperlipidemic rat feces by Py-GC/MS. J. Anal. Appl. Pyrol. 2013, 104: 226-233. (SCI, IF 3.898)

　　5. Wang, Q.P., C.X. Peng, J.S. Gong and S. Sirisansaneeyakul. Antioxidative effect of large molecular polymeric pigments extracted from Zijuan Pu-erh tea in vitro and in vivo. Kasetsart J. (Nat. Sci.). 2013, 47(5):739-747. (Scopus, IF 0.257).

　　6. Wang, Q.P., C.X. Peng, B. Gao, J.S. Gong. Influence of large molecular polymeric pigments isolated from fermented Zijuan tea on the activity of key enzymes involved in lipid metabolism in rat. Exp. Gerontol. 2012, 47(9): 672–679. (SCI, IF 3.802).

　　7. 王秋萍，龔加順，張蕙. 云南 ‘紫娟’曬青綠茶和大葉曬青綠茶的化學(xué)成分比較研究.中國(guó)食品學(xué)報(bào), 2012, 12 (1):213-220.

　　8. 王秋萍，龔加順.‘紫娟’普洱茶茶褐素對(duì)高脂飲食大鼠生長(zhǎng)發(fā)育的影響.茶葉科學(xué), 2012, 32(1):87-94.

　　9. Wang, Q.P., C.X. Peng, J.S. Gong. Effects of enzymatic action on the formation of theabrownin during solid state fermentation of Pu-erh tea. J. Sci. Food Agri. 2011, 91(13): 2412–2418. (SCI, IF 1.994)

　　10. 陳婷，彭春秀，龔加順，王秋萍，周紅杰. 普洱茶茶褐素對(duì)高脂血癥大鼠血脂代謝的影響.中國(guó)食品學(xué)報(bào), 2011, 11 (1): 20-27.

　　11. 王秋萍，龔加順，鄒莎莎.普洱茶發(fā)酵階段色澤的變化及其與品質(zhì)的關(guān)系.農(nóng)業(yè)工程學(xué)報(bào), 2010, 26 (Supp.1):394-399. (EI, IF 0.961)

　　出版專著：

　　1. J.S. Gong, Q.P. Wang, S. Sirisansaneeyakul, A. McElhatton. Yunnan Pu-erh Tea in Modernization of Traditional Food Processes and Products. Springer US, 2016: 175-197.

　　2. Q. Lin, S. Sirisansaneeyakul, Q.P. Wang, A. McElhatton. Yunnan Fermented Bean Curds: Furu (Lufu) in Modernization of Traditional Food Processes and Products. Springer US, 2016: 125-144.

　　3. 王孟宇，龔加順，彭春榮，徐志強(qiáng)，董文明，張新富，郭剛軍，朱春華，胡小靜，陳一江，楊紹蘭，林奇，王秋萍.農(nóng)產(chǎn)品的保鮮與加工 (上、下冊(cè)), 云南教育出版社, 2013.

　　會(huì)議論文：

　　1. Bel??ak-Cvitanovi?, A., Q.P. Wang, M. Benkovi?, D. Valinger, A. Tu?ek-Jurinjak, T. Jurina, Dra?enka Komes. 2016. Quality control tool of medicinal plant extracts using spectrophotometric and chemometric techniques. In Conference Proceedings of The 4th International ISEKI_Food Conference on Responsible Research and Innovation in the Food Value Chain (ISEKI_Food 2016)). July 6-8, 2016. University of Natural Resources and Life Sciences Vienna (BOKU), Vienna. p.65. (Oral presentation).

　　2. Wang, Q.P., J.S. Gong and S. Sirisansaneeyakul. 2016. Novel processes for theabrownins production: Microbial submerged fermentation and enzymatic oxidation. In Conference Proceedings of Application of Microreactors in the evaluation of Antioxidant Activity of Medicinal Plants (MICRO-AA) Workshop. June 9-10, 2016. Hotel International, Zagreb. p.21. (Oral presentation).

　　3. Wang, Q.P., J.S. Gong and S. Sirisansaneeyakul. 2015. Bioactive theabrownins produced by Aspergillus tubingensis TISTR 3647. In Conference Proceedings of 2015 International Conference on Biological Engineering and Natural Sciences (2015 ICBENS). January 19-21, 2015. Hotel Fort Canning Singapore, Singapore. p.177. (Oral presentation: ICBENS-37).

　　4. Wang, Q.P., S. Sirisansaneeyakul and J.S. Gong. 2014. Dominant fungi observed in the solid-state fermentation of Pu-erh tea. In Abstract book of The 10th International Mycological Congress (IMC10). August 4-8, 2014. Queen Sirikit National Convention Center (QSNCC), Bangkok, Thailand. p.374. (Oral presentation: O 7.6.3).

　　5. Wang, Q.P., S. Sirisansaneeyakul and J.S. Gong. 2013. Tea theabrownin production by Aspergillus fumigatus in 2-L fermenter. In Proceedings Book of The 1st International Symposium on Microbial Technology for Food and Energy Security. November 25-27, 2013. The Rama Gardens Hotel, Bangkok, Thailand. p. 144-149. (Oral presentation: FO05).

　　6. Wang, Q.P., J.S. Gong and S. Sirisansaneeyakul. 2013. Mechanism and characterization of Pu-erh tea theabrownin. In Programme Book of Abstracts of The 25th Annual Meeting of the Thai Society for Biotechnology and International Conference: Agro-Industrial Biotechnology for Global Sustainable Prosperity (TSB2013). October 16-18, 2013. Bangkok, Thailand. p. 27. (Invited speaker: IV-08-003).

　　7. Wang, Q.P., S. Sirisansaneeyakul and J.S. Gong. 2013. Tea theabrownin production by newly mold isolate in shake flask culture. In Abstracts Book of The 39th Congress on Science and Technology of Thailand: Innovative Science for a Better Life (STT39). October 21-23, 2013. BITEC, Bangkok, Thailand. p. 183. (Oral presentation: F_F0041).

　　8. Wang, Q.P., J. S. Gong and S. Sirisansaneeyakul. 2013. Influence of different initial conditions on the fermentation of Pu-erh tea under constant temperature and non-constant humidity. In Abstracts of BIT's 6th World Congress of Industrial Biotechnology (ibio-2013). April 25-27, 2013. Nanjing Jinling Convention Center Nanjing International Expo Center, Nanjing, China. p. 707. (Oral presentation).

　　9. Wang, Q.P., J.S. Gong, C.X. Peng, S. Sirisansaneeyakul. 2012. The antioxidant effect of theabrownin extracted from Zijuan Pu-erh tea in vitro and in vivo. In the Abstract Book of The 24th Annual Meeting of the Thai Society for Biotechnology on “Green Biotechnology: Renewable Energy and Global Care” (TSB2012). November 29-30, 2012. Sunee Grand Hotel and Convention Center, Ubon Ratchatani, Thailand.p.22. (Oral presentation: O-III-01).

　　10. 王秋萍，馮勵(lì)，高斌，龔加順. 2011. ‘紫娟’普洱茶茶褐素對(duì)大鼠血清脂質(zhì)代謝的影響.中國(guó)茶葉學(xué)會(huì)第5屆青年科學(xué)家論壇. 2011年9月21-24日. 湖南長(zhǎng)沙長(zhǎng)沙開(kāi)源鑫城大酒店.會(huì)議論文集p.364-370. (口頭匯報(bào)).

　　11. 高斌，王秋萍，馮勵(lì)，龔加順. 2011. “紫娟”普洱茶茶褐素對(duì)大鼠脂質(zhì)過(guò)氧化水平的影響.中國(guó)茶葉學(xué)會(huì)第5屆青年科學(xué)家論壇. 2011年9月21-24日. 湖南長(zhǎng)沙長(zhǎng)沙開(kāi)源鑫城大酒店.會(huì)議論文集p.343-353. (口頭匯報(bào)).

　　獲得榮譽(yù)：

　　1. 2015年歐盟伊拉斯謨“EXPERTS SUSTAIN”獎(jiǎng)學(xué)金

　　2. 2014年云南省優(yōu)秀碩士學(xué)位論文

　　3. 2012年泰國(guó)農(nóng)業(yè)大學(xué)農(nóng)業(yè)企業(yè)學(xué)院國(guó)際學(xué)生獎(jiǎng)學(xué)金

　　已授權(quán)專利:

　　龔加順，彭春秀，高斌，王秋萍. 一種紫娟普洱茶茶褐素及其應(yīng)用[P].中國(guó)專利: CN102258099B, 2013-02-06.

　　《葡萄與葡萄酒專業(yè)英語(yǔ)》和《葡萄綜合利用》

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王秋萍