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教辅人员
孙金沅

性别:

系别:酿酒工程系

职称:副研究员

学历学位:博士

Email:sunjinyuan@btbu.edu.cn

社会兼职:中国食品科学技术学会传统酿造食品分会第一届理事会理事

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
2019年毕业于北京工商大学食品科学与工程系,获博士学位
工作经历:
2011年07月—2012年10月 北京工商大学食品学院研究实习员
2012年10月—2017年10月 北京工商大学食品学院助理研究员
2017年10月—2019年4月 北京工商大学食品学院副研究员
2019年4月—至今 北京工商大学轻工科学技术学院副研究员

研究方向

白酒风味化学,白酒以及酒醅/酒糟中生物活性成分研究

教学工作

本科生:酒类风味化学

科研项目


1.国家自然科学基金项目:白酒酿造过程中含硫化合物变化规律及其对白酒品质影响机制研究, 2020/01-2023/12,在研,主持
2.国家自然科学基金青年基金项目: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, 2014/01-2016/12,已结题,主持
3.企业横向合作项目:古井贡酒中的健康成分研究,2017/07-2020/07,已结题,主持
4.国家重点研发计划:传统酿造食品制造关键技术研究与装备开发项目,2016/07-2021/06,在研, 参加
5.中国工程院院士咨询项目:国内外农产品加工产业发展现状和发展趋势分析,2019/03-2021/08,在研,参加

学术论文

发表的代表性论文(限10篇):
1.Yunsong Jiang, Rui Wang, Zhongtian Yin, Jinyuan Sun*, Bowen Wang, Dongrui Zhao, Xin-an Zeng, Hehe Li, Mingquan Huang, Baoguo Sun,Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating the Nrf2/Keap1-p38/PI3K-MafK signaling pathway,Food & Function,2021, 12, 4808 – 4824.
2.Yunsong Jiang, Jinyuan Sun*, Zhongtian Yin, Hehe Li, Xiaotao Sun, Fuping Zheng, Evaluation of antioxidant peptides generated from Jiuzao (residue after Baijiu distillation) protein hydrolysates and their effect of enhancing healthy value of Chinese Baijiu, Journal of The Science of Food and Agriculture, 2020, 100: 59–73.
3.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.
4.Hehe Li*,Dan Qin,Ziyang Wu, Baoguo Sun, Xiaotao Sun, Mingquan Huang, Jinyuan Sun*, Fuping Zheng, Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science, Food Chemistry, 2019,284:100-107.
5.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.
6.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.
7.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.
8.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.
9.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.
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,2012,12(12):173~179.
国际会议报告
1.Jinyuan Sun, Study on flavor and bioactive compounds of Baijiu-the traditional alcoholic beverage of China,12th Wartburg Symposium on Flavor Chemistry & Biology, Eisenach, Germany, May 21-24, 2019
2.Jinyuan Sun, Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography−olfactometry, quantitative measurements, and sensory evaluation, 255 ACS National Meeting, New Orleans, Louisana, USA, March 18-22, 2018

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