于修烛

　　 　　

于修烛，男，博士，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，中国粮油学会油脂分会专家组成员，《中国油脂》编委，主要从事功能性油脂及其安全检测研究。近年来，主持和参与各类课题10余项；主编规划教材2部；参加编写各类著作及教材9部，其中全英文专著1部；发表论文210余篇，其中第一作者SCI/EI论文100余篇；获中国粮油学会科技进步一等奖1项；获第一发明人国家发明专利10项、实用新型专利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] 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，在研，主持；

[2] 菜籽加工关键技术创新与示范，陕西省农业协同创新与推广联盟重大项目，LMZD202005，2020/07-2023/05，40万元，在研，主持；

[3] 菜籽油加工产业提升与示范-陕西省重点产业创新链（群）-农业领域项目，2020ZDLNY04-05，2020/01-2022/12，80万元，在研，第二主持；

[4] 木本食用油氧化化学基础理论与抗氧化物调控技术研究-（特色食用木本油料种实增值加工关键技术子任务），“十三五”国家重点研发项目，2019YFD1002403，2019/05-2022/12，119.5万元，在研，主持；

[5] 薯片油炸过程中淀粉-脂质复合物形成与调控机制研究-国家自然基金面上项目，31872894,  2019/01-2022/12，59万元，在研，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] Zhang, Yan; Wang, Mengzhu; Zhang, Xupin; Qu, Zhihao; Gao, Yuan; Li, Qi; Yu, Xiuzhu*. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Critical Review in Food Science and Nutrition , 2021,DOI10.1080/10408398.2021.2009437.

[2] Li, Yonglin; Wen, Shasha; Sun, Yiwen; Zhang, Na; Gao, Yuan; Yu, Xiuzhu*. New method based on polarity reversal for detecting adulteration of extra virgin olive oil with refined olive pomace oil.  European Journal of Lipid Science and Technology . 2022,124(4) 2100193.

[3] Zhou, Sheng; Wen, Wen, Yuxiu ;Duan, Yiting; Li, Qi ; Gao, Yuan; Yu, Xiuzhu*. Functional properties and composition of new "nut" oil obtained from Xanthium sibiricum seeds.  European Journal of Lipid Science and Technology.  2022,124(4) 2100135.

[4]Zhang, Lingyan; Akhymetkan, Saltanat; Chen, Jia; Dong, Yaoyao; Gao, Yuan; Yu, Xiuzhu*. Convenient method for the simultaneous production of high-quality fragrant rapeseed oil and recovery of phospholipids via electrolyte degumming.  LWT- Food Science and Technology , 2022,155,112947.

[5] Wang, Mengzhu; Wang, Mengmeng ;Huyan, Zongya ;Li, Qi; Hu, Keqing; Li, Jinwei; Yu, Xiuzhu*. Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage. LWT-Food Science and Technology , 2022,157,113089.

[6] Wen, Yuxiu; Zhou, Sheng; Wang, LiqianLi, Qi; Gao, Yuan; Yu, Xiuzhu* . New Method for the Determination of the induction period of walnut oil by Fourier transform Infrared spectroscopy.  Food Analytical Methods , 2022,15(3):833-834.

[7] Chen, Jia; Zhang, Linyan; Li, Yonglin; Zhang, Na; Gao, Yuan; Yu, Xiuzhu*. The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives.  Food Chemistry , 2021, 364,130451.

[8] Zhang, Na; Li, Yonglin; Wen, Shasha; Sun, Yiwen; Chen, Jia; Gao, Yuan; Sagymbek, Altayuly; Yu, Xiuzhu*. Analytical methods for determining the peroxide value of edible oils: A mini-review.  Food Chemistry , 2021, 358: 129834.

[8] Chen, Jia; Zhang, Lingyan; Wen, Yuxiu; Li, yonglin; Sun,Yiwen; Yu, Xiuzhu*. Polar compound composition of four vegetable oils as affected by tert-butylhydroquinone (TBHQ) and chlorophyll during room-temperature storage.  International Journal of Food Science   and   Technology , 2020, 56 (4): 1886-1895.

[9] Mao, Xiaohui; Chen, Wenjie; Huyan, Zongyao; Sherazi, Syed Tufail Hussain; Yu, Xiuzhu*. Impact of linolenic acid on oxidative stability of rapeseed oils.  Journal of Food Science and Technology -Mysore , 2020, 57 (9): 3184-3192.

[10] Wang, Mmengzhu; Chen, Jia; Jing, Bingyu; Zhang, Lingyan; Dong, Yaoyao; Yu, Xiuzhu*. Analysis of reaction kinetics of edible oil oxidation at ambient temperature by FTIR spectroscopy. E uropean Journal of Lipid Science and Technology , 2020, 122 (6): 1900302.

[11] Wang, Mengzhu; Zhang, Jie; Chen, Jia; Jing, Bingyu; Zhang, Lingyan; Yu, Xiuzhu*. Characterization of differences in flavor in virgin rapeseed oils by using gas chromatography–mass spectrometry, electronic nose, and sensory analysis.  European Journal of Lipid Science and Technology , 2020, 122 (3): 1900205.

[12] Li, Yonglin; Dong, Yaoyao; Liu, Rui; Shi, Shaoxia; Chen, Jia; Wen, Shasha; Xing, Yanan; Yu, Xiuzhu*. New method based on zone melting for determining wax content in sunflower oils.  Food Analytical Methods , 2020, 14 (3): 503-511.

[13] Hu, Keqing; Huyan, Zongyao; Ding, Shaoxuan; Dong, Yaoyao; Yu, Xiuzhu*. Investigation on food packaging polymers: Effects on vegetable oil oxidation.  Food Chemistry , 2020, 315: 126299.

[14] Jing, Bingyu; Guo, Rui; Wang, Mengzhu; Zhang, Lingyan; Yu, Xiuzhu*. Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil.  LWT-Food Science and Technology , 2020, 126 (3): 109301.

[15] Zhang, Lingyan; Zhao, Min; Chen, Jia; Wang, Mengzhu; Yu, Xiuzhu*. Reduction of cyanide content of bitter almond and its oil using different treatments. International  Journal of Food Science   and   Technology , 2019, 54 (11): 3083-3090.

[16] Zhang, Lingyan; Chen, Jia; Jing, Bingyu; Dong, Yaoyao; Yu, Xiuzhu*. New method for the discrimination of adulterated flaxseed oil using dielectric spectroscopy.  Food Analytical Methods , 2019, 12 (11): 2623-2629.

[17] Huyan, Zongyao; Ding, Shaoxuan; Mao, Xiaohui; Wu, Caie; Yu, Xiuzhu*. Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles.  Food Packaging and Shelf Life , 2019, 21,100328.

[18] Mao, Xiaohui; Zhao, Xingzhong; Huyan, Zongyao; Liu, Tingting; Yu, Xiuzhu*. Relationship of Glucosinolate Thermal degradation and roasted rapeseed oil volatile odor. Journal of Agricultural and Food Chemistry , 2019, 67 (40): 11187-11197.

[19] Mao, Xiaohui; Zhu, Hailan; Zhao, Zhong; Yu, Xiuzhu*. Corrosion behavior of bitter almond oil during processing.  European Journal of Lipid Science and Technology , 2019, 121 (11): 1900210.

[20] Li, Qi; Chen, Jia; Huyan, Zongyao; Kou, Yuxing; Xu, Lirong; Yu, Xiuzhu*; Gao, Jin-Ming. Application of Fourier transform infrared spectroscopy for the quality and safety analysis of fats and oils: A review. Critical Reviews in Food Science and Nutrition , 2019, 59 (22): 3597-3611.

六、近3年已授权国家发明专利：

[1]于修烛，欧阳韶晖，徐怀德，等. 一种强化菜籽油香味的加工方法及菜籽油法，2022.03，ZL201910174456.2； 

[2]于修烛，高锦明， 汤江江，等. 一种沙棘籽油掺伪的检测方法，2018.02，ZL201510632998.1。 

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