于修烛

　　 　　

于修烛，男，博士，三级教授，博士生导师，西北农林科技大学食品科学与工程学院副院长，入选陕西省“高层次人才特殊支持计划”区域发展人才，陕西省科技创新团队负责人，陕西省“科学家+工程师”创新团队首席科学家，陕西省油菜产业体系岗位专家，渭南市专家工作站首席科学家，粮油功能化加工陕西省高校工程研究中心主任，陕西省功能性油脂工程技术校企联合研究中心副主任，中国粮油学会理事，中国粮油学会油脂分会和粮油营养分会常委，陕西省食品科学技术学会常务理事，中文核心期刊《中国油脂》和《粮食与油脂》编委，主要从事粮油功能化加工及其安全检测教学与科研工作。近年来，主持国家自然基金面上项目、国家重点研发项目课题等国家级和其他省部级课题20多项；负责国家级和省级一流本科课程各1门；负责撰写2个教学案例入选陕西省专业学位研究生教学案例库；主编规划教材3部，出版专著1部，发表高水平学术论文290多篇，其中SCI/EI收录170多篇；获授权国家发明专利20多件；获得中国粮油学会科学技术一等奖2项，湖北省和宁夏自治区科技进步三等奖各1项。

一、教育经历:

[1] 2004/9 - 2008/5，西北农林科技大学，食品科学，博士；

[2] 2001/9 - 2004/7，西北农林科技大学，粮食、油脂及植物蛋白工程，硕士；

[3]1995/9 - 1999/7，郑州粮食学院（现为河南工业大学），油脂工程，学士。

二、工作经历：

2009/7 - 至今，西北农林科技大学食品学院，副教授、教授。

期间：2014/1 - 2015/1，美国Iowa州立大学，食品科学与人类营养系，访问学者；

2010/10 - 2012/10, 西北农林科技大学，生物学博士后流动站，博士后；

2006/6 - 2007/6，加拿大McGill大学，食品科学与农业化学系，访问学者。

三、近3年主持科研项目：

[1] 油炸过程氧化甘油三酯类化合物生成机制研究，国家自然基金面上项目，32372376，2024/01-2027/12，50万元，在研。

[2] 粮油精准适度加工与功能化产品研发创新团队-陕西省创新能力支撑计划项目-科技创新团队，2024RS-CXTD-70，2024/01-2026/12，50万元，在研。

[3] 陕西高层次人才特殊支持计划项目，2024/01-2026/12, 50万元，在研。

[4] 浓香菜籽油特征香气形成途径及调控机制研究-国家自然基金面上项目，32072260,  2021/01-2024/12，58万元，已结题，主持。

四、开设课程：

主要承担食品科学与工程专业、食品质量与安全专业《食品标准与法规》《食品安全概论》《食品质量管理学》《油脂加工学》以及研究生《工程伦理》《知识产权》等课程的教学任务。

五、近3年来发表主要论文：

[1] Yaoyao Dong, Jianshu Hong, Jie Qiang, Yongsheng Cao, Guoyi Qu, Qi Li,Yuan Gao, Xiuzhu Yu*. The road of lipid migration in flaxseed ( Linum usitatissimum  L.) during germination. Food Research International, 2025, 201:115581.

[2] Chenxin Huang, Yuxiang Wang, Jie Qiang, Yongsheng Cao, Guoyi Qu, Siyu Zhang, Xiuzhu Yu*. Inclusion of α-Linolenic acid ethyl ester in flaxseed oil with β-Cyclodextrin by hydrogen bonding. Food Chemistry, 2025, 472: 142860.

[3] Hongli Li, Na Zhang, Jie Qiang, Yongsheng Cao, Guoyi Qu, Xiuzhu Yu*. Impact of short-term storage of olive fruits on the quality of virgin olive oil. Food Chemistry, 2025, 478: 143640.

[4] Yonglin Li, Shengmin Zhou, Jie Qiang, Yongsheng Cao, Guoyi Qu, Yuan Gao, Qi Li, Xiuzhu Yu*. The fate of butyrospermol in camellia oil: Absorption and mechanism analysis. Food Chemistry, 2025, 472: 142931.

[5] Yonglin Li, Yancai Li, Yan Guo, Jie Qiang, Yongsheng Cao, Guoyi Qu, Yuan Gao, Qi Li, Xiuzhu Yu*. Understanding the formation and mitigation of chloropropanol esters during traditional Chinese cooking using a lipase hydrolysis-based method. Food Chemistry, 2025, 467: 142303.

[6] Jia Chen, Lingyan Zhang, Xingfeng Guo, Jie Qiang, Yongsheng Cao, Siyu Zhang, Xiuzhu Yu*. Influence of triacylglycerol structure on the formation of lipid oxidation products in different vegetable oils during frying process. Food Chemistry, 2025, 464: 141783.

[7] Yaoyao Dong, Yonglin Li, Weidong Su, Pengda Sun, Huijun Yang, Qi Li, Shuangkui Du, Xiuzhu Yu*. Differential metabolic networks in three energy substances of flaxseed ( Linum usitatissimum  L.) during germination. Food Chemistry, 2024, 443:138463.

[8] Yiting Duan, Xiaoqing Xie, Dan Kang, Qi Li, Yuan Gao, Siyu Zhang, Xiuzhu Yu*. Effect of storage conditions and packaging on the quality of flaxseed in Chinese dried noodles during long-term storage. International Journal of Food Science and Technology, 2024, 59: 3074-3086.

[9] Lingyan Zhang, Jia Chen, Xingfeng Guo, Yongsheng Cao, Guoyi Qu, Qi Li, Yuan Gao, Xiuzhu Yu*. Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil. Food Chemistry: X, 2024, 22: 101381.

[10] Yancai Li, Jiabin Zhu, Changnian Liu, Yuanyuan Wang, Caihong Su, Yuan Gao, Qi Li, Xiuzhu Yu*. Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process. International Journal of Biological Macromolecules, 2024, 267: 131355.

[11] Jia Chen, Lingyan Zhang, Peng Zhao, Gaiqin Ma, Qi Li, Xiuzhu Yu*. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying. Food Chemistry, 2023, 410: 135458.

[12] Yaoyao Dong, Caijiao Tong, Qi Li, Lingyan Zhang, Yuan Gao, Xiuzhu Yu*. Dynamics of composition, structure, and metabolism of three energy substances in flaxseed ( Linum usitatissimum  L.) during germination. Food Chemistry, 2023, 410:135344.

[13] Xuping Zhang, Yan Zhang, Pengda Sun, Weidong Su, Zhihao Qu, Yaoyao Dong, Shuangkui Du, Xiuzhu Yu*. Effect of germination pretreatment on the physicochemical properties and lipid concomitants of flaxseed oil. RSC Advances, 2023, 13:3306-3316.

[14] Yonglin Li, Shengmin Zhou, Yaoyao Dong, Qi Li, Yuan Gao, Xiuzhu Yu*. Developing method of simultaneously determining content of 11 triterpene alcohols and analyzing the influence factors in camellia oil. Journal of Food Composition and Analysis. 2023, 122: 105494.

[15] Lingyan Zhang, Jia Chen, Xingzhong Zhao, Wenjie Chen, Shuangkui Du, Xiuzhu Yu*. Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting. Food Chemistry, 2023, 388: 132992.

[16] Gaiqin Ma, Yuanyuan Wang, Yuefan Li, Lingyan Zhang, Yuan Gao, Qi Li, Xiuzhu Yu*. Antioxidant properties of lipid concomitants in edible oils: A review. Food Chemistry, 2023, 422: 136219.

[17] Yan Zhang, Xuping Zhang, Zhihao Qu, Na Zhang, Qi Li, Yuan Gao & Xiuzhu Yu*. Changes in the physicochemical characteristics and lipid concomitant of rapeseed oil during germination. International Journal of Food Science and Technology, 2023, 58, 3058-3072.

[18] Yuan Gao, Tingting Liu, Caihong Su, Qi Li, Xiuzhu Yu*. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its hysicochemical and sensory properties. Food Chemistry: X, 2022, 13: 100267.

[19] Yiting Duan, Sheng Zhou, Rui Liu, Yuxiu Wen, Yanan Xing, Xiuzhu Yu*. Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour. International Journal of Food Science and Technology, 2022, 57: 676-683.

[20] Caihong Su, Yancai Li, Jiabin Zhu, Yuan Gao, Qi Li, Shuangkui Du, Xiuzhu Yu*. Effect of flaxseed gum on the brittleness of oleogels based on candelilla wax. RSC Advances, 2022, 12: 30734-30741.

六、近3年已授权国家发明专利：

[1]于修烛，董瑶瑶，张旭萍，张妍，李琪。一种萌发亚麻籽及食用油的制备方法，国家发明专利，专利号：ZL202111239071.3. 2023/10/31.

[2]于修烛，温毓秀，周笙，孙逸雯，文莎莎，李琪，杜双奎。一种核桃油中诱导期的快速检测方法，国家发明专利，专利号：ZL202111234422.1. 2023/07/14.

[3]于修烛，李泳霖，文莎莎，高媛，李琪，杜双奎。一种特级初榨橄榄油掺假橄榄果渣油的快速检测方法，国家发明专利，专利号：ZL202110393471.3. 2022/12/13.

[4]于修烛，李泳霖，黄丹，陈佳，魏存成，刘恒，马世康，欧阳韶晖。一种葵花籽油中蜡质的快速检测方法，国家发明专利，专利号：ZL202010242352.3. 2023/03/28.

[5]于修烛，欧阳韶晖，徐怀德，魏存成，刘衡，张杰，马世康。一种强化菜籽油香味的加工方法及菜籽油，国家发明专利，专利号：ZL201910174456.2. 2022/04/22

七、联系方式：

通讯地址：陕西省杨凌示范区西农路22号西北农林科技大学食品学院

邮编：712100

联系电话：029-87092308（办公） 029-87092486（传真）

E-mail: xiuzhuyu@nwafu.edu.cn