研究领域

  研究方向为食品化学与功能性食品。专注于天然活性成分的分离纯化；活性因子抗氧化、抗衰老、抗肿瘤活性及抑制加工食品中活性羰基化合物的功能性及构效关系研究。近年国内外核心期刊发表论文90多篇， SCI收录40多篇。申请国家发明专利5项。主持国家自然科学基金、江苏省自然科学基金、江苏省教育厅基金、国家科技部863子项目、海南省团队创新项目、宿迁市重点研发等多项课题。

  负责承担本门课程整体设计和课程思政教学设计指导等。

论文与著作

l近五年以通讯作者发表论文

1. Caiyi Qiu, Yongling Lu, Huihui Gu, Mengwei Jia, Jiaqi Wang, Qiuting Zhang*, Lishuang Lv*, Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food, Food Chemistry, 2022, 395, 30, 133546        IF 9.231/Q1

2. Yang Lu, Juan Liu, Jiaqi Tong, Chenxiao Zhang, Yi Duan, Xiaoli Song, Yongling Lu, Lishuang Lv*, Dual effects of cardamonin/alpinetin and their acrolein adducts on scavenging acrolein and anti-bacteria from Alpinia katsumadai Hayata as a spice in roasted meat, Food & Function, 2022,13,7088       IF 6.317/Q1

3. Xiaoli Song, Yang Lu, Yongling Lu, and Lishuang Lv*, Adduct formation of Acrolein with Cyanidin-3-O-glucoside and Its Degradants/Metabolites During Thermal Processing or In Vivo After Consumption of Red Bayberry, Journal of Agricultural and Food Chemistry, 2021, 69, 44, 13143-13154     IF 5.895/Q1

4. Yang Lu, Juan Liu, Anqi Tong, Yongling Lu, Lishuang Lv*, Interconversion and acrolein trapping capacity of cardamonin/alpinetin and their metabolites in vitro and in vivo, Journal of Agricultural and Food Chemistry, 2021, 69, 40, 11926-11936     IF 5.895/Q1

5. Xiaoli Song, Yang Lu, Bo Si, Yongling Lu, Qiuting Zhang,  Lishuang Lv*, Inhibitory Effect on Acrolein by Cyanidin-3-O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red, Journal of Agricultural and Food Chemistry, 2021, 69, 40, 11937-11946              IF 5.895/Q1

6.Yongling Lu, Min Lu, Jiaqi Wang, Xiaoyun Jiang, Yang Lu, Caiyi Qiu, Lishuang Lv*, Wenjiang Dong*, Inhibitory Activity on the Formation of Reactive Carbonyl Species in Edible Oil by Synthetic Polyphenol Antioxidants, Journal of Agricultural and Food Chemistry, 2021, 69, 32, 9025-9033         IF 5.895/Q1

7. Xiaoyun Jiang, Huifang Lv, Yang Lu, Yongling Lu, Lishuang Lv*, Trapping of Acrolein by Curcumin and the Synergistic Inhibition Effect of Curcumin Combined with Quercetin, Journal of Agricultural and Food Chemistry, 2021, 69(1):294-301   IF 5.895/Q1

8. Xiaoyun Jiang, Yongling Lu, Lishuang Lv*, Trapping Acrolein by Theophylline/ Caffeine and their Metabolites from Green Tea and Coffee in Mice and Humans, Journal of Agricultural and Food Chemistry, 2020,68(49):14471-14479          IF 5.895/Q1

9. Xiaoyun Jiang, Dingmin Zhang, Yongling Lu, Lishuang Lv*, Acrolein Trapping Mechanism of Theophylline in Green Tea, Coffee and Cocoa: Speedy and Successful, Journal of Agricultural and Food Chemistry, 2020,68(36):9718-9724          IF 5.895/Q1

10. Shuwei Zhang, Liubang Xiao, LishuangLv*, Shengmin Sang*, Trapping Methylglyoxal by Myricetin and its Metabolites in Mice, Journal of Agricultural and Food Chemistry, 2020, 68:9408-9414.         IF 5.895/Q1

11. Dingmin Zhang, Xiaoyun Jiang, Liubang Xiao, Yongling Lu, Shengmin Sang, Lishuang Lv*, Wenjiang Dong*, Mechanistic Studies of inhibition on Acrolein by Myricetin, Food Chemistry, 2020,323:126788             IF 9.231/Q1

12. Wenjiang Dong*,Dandan Wang, Rongsuo Hu, Yuzhou Long, Lishuang Lv*, Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods, Food Research International, 2020,136:109497         IF  7.425/Q1

13. Qiju Huang, Yingdong Zhu, Lishuang Lv*, Shengmin Sang*, Translating In Vitro Acrolein-Trapping Capacities of Tea Polyphenol and Soy Genistein to In Vivo Situation is Mediated by the Bioavailability and Biotransformation of Individual Polyphenols, Molecular Nutrition & Food Research, 2020,64(1):1900274   IF 6.575/Q1

14.Jiaqi Wang, Yongling Lu, Tiesong Zheng, Shengmin, Sang, Lishuang Lv*, Scavenging of Acrolein by Food-Grade Antioxidant Propyl Gallate in a Model Reaction System and Cakes, Journal of Agricultural and Food Chemistry, 2019,67:8520-8526            IF 5.895/Q1

15.Hengqing Cui, Fei Tao, Yu Hou, Yongling Lu, Tiesong Zheng, Shengmin Sang, Lishuang Lv*, Dual Effects of Propyl Gallate and Its Methylglyoxal Adduct on Carbonyl Stress and Oxidative Stress, Food Chemistry, 2018,265:227-232          IF 9.231/Q1   

16. Yu Hou, Zhengjun Xie, Hengqing Cui, Yongling Lu, Tiesong Zheng, Shengmin Sang, Lishuang Lv*, Trapping of glyoxal by propyl, octyl and dodecyl gallates and their monoglyoxal adducts, Food Chemistry, 2018, 269:396-403               IF 9.231/Q1

17. Qiju Huang, Pei Wang, Yingdong Zhu, Lishuang Lv*, and Shengmin Sang*, Additive Capacity of [6]-Shogaol and Epicatechin to Trap Methylglyoxal, Journal of Agricultural and Food Chemistry，2017,65(38):8356-8362          IF 5.895/Q1

18. Guimei Liu, Qiuqin Xia, Yongling Lu, Tiesong Zheng, Shengmin Sang, and Lishuang Lv*,Influence of Quercetin and Its Methylglyoxal Adducts on the Formation of α‑Dicarbonyl Compounds in a Lysine/Glucose Model System, Journal of Agricultural and Food Chemistry, 2017,65(10):2233-2239.        IF 5.895/Q1

19. Chen Wang，Yongling Lu，Qiju Huang，Tiesong Zheng，Shengmin Sang，Lishuang Lv *，Levels and formation of a-dicarbonyl compounds in beverages and the preventive effects of flavonoids，Journal of Food Science and Technology, 2017,54(7),2030-2040        IF  3.117/Q3

20. 冯小兰，陆  洋，仲宇晴，卢永翎, 吕丽爽*, 食品中丙烯醛危害、形成及抑制, 食品安全质量检测学报, 2022,

21. 童安琪, 刘娟, 段燚, 张辰霄, 陆洋, 卢永翎, 吕丽爽*, 香辛料中山姜素和小豆蔻明的定量分析及其抑制肉松中丙烯醛活性, 食品与发酵工业，2022,

22. 司波, 陆洋, 卢永翎, 吕丽爽*. 酒类产品中活性羰基化合物的研究，食品与发酵工业, 2022, 48(07): 312-318

23.司波，袁雯雯，贾梦玮，顾会会，卢永翎，吕丽爽*，气相色谱-电子捕获检测器法分析不同产地、不同香型白酒中活性羰基化合物，食品与发酵工业，2021,47(22):241-248.

24.司波，袁雯雯，顾会会，贾梦玮，卢永翎，吕丽爽*，高效液相色谱分析白酒及加工中活泼羰基化合物，食品与发酵工业，2021, 47(10):240-245.

25.宋小莉，李普，张秋婷，冯莎莎，代洁，吕丽爽*，烘焙配方对1,2-二羰基化合物及晚期糖基化终末产物的影响，食品与发酵工业， 2021,47(21):140-147

26.卢永翎，章鼎敏，肖留榜，吕丽爽*，杨梅素-丙烯醛加合物抗氧化及捕获丙烯醛活性，食品科学，2020,41,(23):1-7

27.王佳琦，肖留榜，王茜，章鼎敏，郑铁松，吕丽爽*, 没食子酸酯类化合物对食品中1,2-二羰基产物的清除效果，食品科学, 2019,40 (19): 96-103

28. 卢永翎，陆敏，王茜，吕丽爽*，1,2-二羰基化合物及晚期糖基化终产物在蒸蛋糕中的形成及调控，食品与机械, 2019, 2: 1~6

29.卢永翎，刘贵梅，李普，侯玉，吕丽爽*，槲皮素-丙酮醛加合产物抗氧化性及抗蛋白糖基化活性，食品科学，2018,39(16):27-33

30.章鼎敏，刘贵梅，卢永翎，郑铁松，吕丽爽*，大豆11S蛋白糖基化有害交联产物的形成及抑制机理，食品科学，2018,39(7): 7-13

31..李 普，刘贵梅，卢永翎，郑铁松，吕丽爽*，小麦醇溶蛋白糖基化改性过程中有害产物形成的影响因素分析，食品科学，2018,39(15):10-16

32.卢永翎，肖留榜，夏秋琴，吕丽爽*，精氨酸-还原糖体系中1,2-二羰基化合物的形成和抑制研究，食品与机械，2018,34(10):1-7

33.刘贵梅，章鼎敏，李普，卢永翎，郑铁松，吕丽爽*，大豆7S蛋白-糖体系晚期糖基化终产物形成因素，食品科学，2017,38(15):20-25

34.王晨，李普，卢永翎，郑铁松，吕丽爽*，豆乳中晚期糖基化终末产物的调控，食品科学，2017,38(13):47-52

35.卢永翎，王晨，梁玉理，朱坤，朱潇仪，郭红梅，吕丽爽*，芦蒿叶中黄酮类化合物的纯化及其营养饼干的研制，食品与机械，2017,33(9):178-181

荣誉与奖励

2008年南京师范大学“青蓝工程” 优秀青年骨干教师。

2016年入选第十三批江苏省“六大人才高峰”。

2016年南京师范大学优秀研究生导师。

2019-2020年度 “巾帼建功先进个人”荣誉称号。

2021年获得南京师范大学本科优秀教学奖二等奖。

2022年第二十一届教学成果一等奖。