个人简述:

　　张鑫，男，1986年出生，宁波大学，海洋学院食品科学与工程系，讲师

　　学科领域：

　　食品科学

　　主要研究方向：

　　①植物资源的高值化开发利用研究；②发酵功能食品研究；③植物活性成分与人体肠道微生物的相互作用及其益生元活性研究

　　教育背景：

　　2008/09-2013/06，南京农业大学，食品科技学院，食品科学专业，博士（硕博连读），导师曾晓雄教授

　　2004/09-2008/06，南京农业大学，食品科技学院，食品质量与安全专业，学士

　　工作经历：

　　2013/07-至今，宁波大学，海洋学院食品科学与工程系，讲师

　　获奖与荣誉称号

　　2015年度海洋学院教科岗位优秀人员

2015-2016年度宁波大学优秀班主任

科研工作:

发表SCI论文：

　 [1] Xin Zhang, Fei Xu, Yuan Gao, Jing Wu, Yi Sun, Xiaoxiong Zeng(*). Optimising the extraction of tea polyphenols, (-)-epigallocatechingallate and theanine from summer green tea by using response surface methodology. International Journal of Food Science and Technology, 2012, 47(10): 2151-2157.

　 [2] Xin Zhang, Xiuling Zhu, Yongkang Sun, Bing Hu, Yi Sun(*), Saqib Jabbar, Xiaoxiong Zeng(*). Fermentation in vitro of EGCG, GCG and EGCG3’’Me isolated from Oolong tea by human intestinal microbiota. Food Research International, 2013, 54(2): 1589-1595.

　 [3] Xin Zhang, Shicheng Lei, Saqib Jabbar, Bing Hu, Yi Sun, Xiaoxiong Zeng(*). Simultaneous separation and purification of tea bioactives from summer green tea by column chromatography. Journal of the Chemical Society of Pakistan, 2013, 35(5): 1258-126.　

[4] Xin Zhang(*), Zufang Wu, Peifang Weng. Antioxidant and hepatoprotective effect of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3’’Me) from Chinese oolong tea. Journal of Agricultural and Food Chemistry, 2014, 62(41): 10046-10054.

[5] Xin Zhang(*), Zufang Wu, Peifang Weng, Yang Yang. Analysis of tea catechins in vegetable oils by high performance liquid chromatography combined with liquid-liquid extraction. International Journal of Food Science and Technology, 2015, 50(4): 885-891.

 [6] Yang Yang, Longliang Qiao, Xin Zhang(*), Zufang Wu, Peifang Weng. Effect of methylated tea catechins from Chinese oolong tea on the proliferation and differentiation of 3T3-L1 preadipocyte. Fitoterapia, 2015, 104: 45-49.

 [7] Xin Zhang(*), Yang Yang, Zufang Wu, Peifang Weng. The modulatory effect of anthocyanins from purple sweet potato on human intestinal microbiota in vitro. Journal of Agricultural and Food Chemistry, 2016, 64(12): 2582-2590.

 [8]Mei Cheng, Xin Zhang(*), Yingjie Miao, Jinxuan Cao, Zufang Wu, Peifang Weng. The modulatory effect of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3’’Me) on intestinal microbiota of high fat diet-induced obesity mice model. Food Research International, 2017, 92: 9-16.

 [9] Xiaojing Guo, Mei Cheng, Xin Zhang(*), Jinxuan Cao, Zufang Wu, Peifang Weng. Green tea polyphenols reduces obesity in high fat-diet induced mice by modulating intestinal microbiota composition. International Journal of Food Science and Technology, 2017, doi: 10.1111/ijfs.13479.

[10] Jinshu Jiang, Mei Cheng, Xin Zhang(*), Zufang Wu, Peifang Weng. Effects of (-)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3’’Me)-phospholipids complex on pancreatic α-amylase and lipase activities, Journal of Food Biochemistry, 2017, doi: 10.1111/jfbc.12388.

[11]Mei Cheng, Xin Zhang(*),Zufang Wu, Peifang Weng, Jinxuan Cao. Phospholipids modulate Caco-2 transport of EGCG3’’Me from Chinese oolong tea. European Journal of Lipid Science and Technology, 2017, doi: 10.1002/ejlt.201600499.

　　[12] Qunqin Fei, Yuan Gao, Xin Zhang, Yi Sun, Bing Hu, Li Zhou, Saqib Jabbar, Xiaoxiong Zeng(*).Effects of Oolong tea polyphenols, EGCG, and EGCG3’’Me on pancreatic α-amylase activity in vitro. Journal of Agricultural and Food Chemistry, 2014, 62(39): 9507-9514.

　　[13] Zufang Wu(*), Li Sun, Xin Zhang, Peifang Weng, Xiquan Shen. Quantitative analysis of predominant yeast in process of pickled wax gourd and volatile profile.Cyta-Journal of Food, 2016, 14(1): 92-100.

　　[14] Zufang Wu(*),Yijun Mao, Xin Zhang, Peifang Weng. Symbolic metabolite analysis of pickled wax gourd in eastern China by 1H-NMR spectroscopy and multivariate data. International Journal of Food Properties, 2016, 19(9): 2052-2062.

　　[15] Biao Shen, ZufangWu(*), Haotian Li, Xin Zhang, PeifangWeng, Yingjie Miao. Effects of inoculated starter of lactic acid bacteria on quality and microbial diversity of pickled wax gourd in eastern Zhejiang, Journal of Food Processing and Preservation, 2017, 41(2): e12833.

　　[16] Zufang Wu(*), Biwen Zhuang, Peifang Weng, Xin Zhang. Fermentation quality characteristics and flavor formation changes during the process of pickled wax gourd in Eastern Zhejiang. International Journal of Food Properties, 2016, 19(2): 409-419.

　　发表中文论文：

[1] Yang Yang, Xin Zhang(*), Peifang Weng, Zufang Wu. In vitro monitoring of the probiotic activity of tea catechins on human intestinal flora, Modern Food Science and Technology, 2015, 31(4): 128-136 (EI, in Chinese).

 [2] Jinyu Chen, Xin Zhang(*), Zufang Wu, Peifang Weng. Antioxidant activity of (-)-epigallocatechin gallate-phospholipid complex, Modern Food Science and Technology, 2015, 31(5): 137-143 (EI, in Chinese).

　　[3] 张鑫, 马丽苹, 张芸, 高远, 胡冰, 曾晓雄(*). 茶叶儿茶素对于肠道微生态的调节作用研究. 食品科学, 2013, 34(5): 232-237.

　　[4] 孙怡, 张鑫，张文芹，曾晓雄，胡秋辉(*). 苦丁茶冬青苦丁茶中多酚类物质的分离纯化与结构解析. 食品科学, 2013, 32(11): 60-63.

　　[5] 王晴川, 张鑫, 张文芹，孙昕祈，胡冰，孙怡(*), 曾晓雄. 苦丁冬青苦丁茶中咖啡酰奎尼酸类物质的分离纯化和高效液相色谱法分析, 食品科学, 2013, 34(22): 119-122.

　　[6] 雷时成, 胡冰, 孙怡, 张鑫, 曾晓雄(*). 表没食子儿茶素没食子酸酯磷脂复合物的制备及其理化性质, 食品科学, 2013, 34(13): 91-94.

　　[7] 杨阳, 张鑫(*), 翁佩芳，吴祖芳. 响应曲面法优化紫薯中花色苷类物质的提取及抗氧化活性研究. 食品工业科技, 2015, 10: 278-283.

[8] 张鑫, 李思萌, 吴祖芳(*), 薛利英, 蔺志颖, 刘玲. 一种植物乳杆菌发酵紫薯工艺条件优化. 宁波大学学报(理工版), 2017, 30(2): 29-34.

　科研项目：

　　1. 国家自然科学基金青年基金项目“乌龙茶儿茶素与肠道菌群互作效应及机制研究”，主持。

　　2. 国家级星火计划项目“茭白干制产品加工关键技术与产业化示范”，主持。

3. 浙江省重点研发计划计划“26县绿色技术应用专项-青钱柳繁育及其深加工关键技术研究与产业化”，主持。

　 4. 浙江省自然科学基金青年基金项目“紫薯花色苷与肠道菌群的相互作用及其在肠道中的代谢机制研究”，主持。

　　5. 宁波市自然科学基金项目“葡萄酒中赭曲霉毒素A的生成机理研究”，主持。

　　6. 宁波市科技富民惠民项目“利用夏秋茶开发高附加值茶多酚与茶氨酸产品研究”，主持。