孙金沅

 

孙金沅

出生年月:19835

最高学历学位:硕士

职称:副研究员

导师类型:硕导

电话:010-68984890

电子邮箱:sunjinyuan@btbu.edu.cn

个人简历

教育经历:

2005年毕业于北京师范大学化学系,获学士学位

2010年毕业于德国马尔堡大学化学系,获硕士学位

工作经历:

201006月—201106 德莎胶带技术有限公司研发部工程师

201107月—201210 北京工商大学食品学院研究实习员

201210月—201710 北京工商大学食品学院助理研究员

201710月—至今 北京工商大学食品学院副研究员

主要研究领域

白酒风味化学,白酒以及酒醅/酒糟中生物活性成分研究

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

1、工程院院士咨询项目,2018-XY-28,中国传统酿造食品行业技术与装备发展战略研究,2018/01-2019/0650万,在研,参加

2、国家重点研发计划(子课题),2017YFC1600401-3,烘焙与油炸过程中食品组分-加工过程-危害程度的互作规律与数值模拟,2018/01-2021/12135万,在研,参加

3、国家自然科学基金项目,31601556,白酒中邻苯二甲酸酯类物质的典型污染特征及源解析研究, 2017/01-2019/1220万,在研,参加

4、国家重点研发计划(项目),2016YFD0400500,传统酿造食品制造关键技术研究与装备开发, 2016/07-2020/123400万(国拨),在研,参加

5、国家自然科学基金青年基金项目,31301466,芝麻香型白酒中特征风味成分的分析鉴定及其生成规律的研究, 2014/01-2016/1226万元,已结题,主持

发表的代表性论文(限10篇):

1.   Dongrui Zhao, Yunsong Jiang, Jinyuan Sun*, Hehe Li, Xiaotao Sun, Mouming Zhao, Amelioration of 4-methylguaiacol on LPS-induced inflammation in THP-1 cells through NF-κB/IκBα/AP-1 and Nrf2/HO-1 signaling pathway, Journal of Functional Foods, 2019, 55: 95~103

2.   Dongrui Zhao, Yunsong Jiang, Jinyuan Sun*, Hehe Li, Xuelian Luo, Mouming Zhao, Anti-inflammatory mechanism involved in 4-Ethylguaiacl-mediated inhibition of LPS-induced inflammation in THP-1 cells, Journal of Agricultrual and Food Chemistry, 2019,67(4):1230-1243

3.   Limo Zhang, Yunsong Jiang, Zhongtian Yin, Jinyuan Sun*, Hehe Li, Xiaotao Sun, Mingquan Huang, Fuping Zheng, Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production, RSC Advances, 2018,8(65): 37451-37461

4.   Dongrui Zhao, Dongmei Shi, Jinyuan Sun*, Hehe Li, Mouming Zhao, Baoguo Sun*, Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells, RSC Advances, 2018,8,35474-35484

5.   Dongrui Zhao, Dongmei Shi, Jinyuan Sun*, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang, Fuping Zheng, Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation, Food Research International, 2018,105: 616–627

6.   Jinyuan Sun, Dongrui Zhao, Fengguo Zhang, Baoguo Sun*, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li, Joint direct injection and GC- MS chemometric approach for chemical profile and sulfur compounds of sesame flavor Chinese Baijiu (Chinese liquor), European Food Research and Technology, 2018,244(1):145-160

7.   Jinyuan Sun, Zhongtian Yin, Dongrui Zhao, Baoguo Sun*, Fuping Zheng, Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages, International Journal of Food Properties, 2018, 21(1):1351-1361

8.   Dongrui Zhao, Jinyuan Sun*, Baoguo Sun, Mouming Zhao, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li, Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu, RSC Advance, 2017,7(73): 46395-46405

9.   王柏文,信春晖,韩睛睛,孙金沅*,黄明泉,孙宝国,顶空固相微萃取结合GC/NPD技术分析芝麻香白酒中含氮化合物,中国食品学报,201515(04)247~253.

10. 张媛媛,孙金沅*,张国锋,张秋月,黄明泉,孙宝国,扳倒井芝麻香型白酒中含硫风味成分的分析,中国食品学报,201212(12)173~179