一、基本情况                                       

姓名：马玲君

职称：副教授

学科方向：果蔬营养与安全

邮箱：lingjun.ma@cau.edu.cn

人才称号：入选第七届中国科协青年人才托举工程，校级优秀人才

学术兼职：国际食物营养与安全协会副秘书长；果蔬加工产业技术创新战略联盟秘书；中国绿色食品发展专家，Wiley 中国开放科学高贡献作者，Food Frontier、e-Food、《中国食品学报》等杂志青年编委, Food Chemistry-X和Frontiers in Immunology客座主编。

二、教育经历                                       

2009年9月-2013年7月：中国农业大学6163银河.net163.am，本科

2013年9月-2017年12月：加州大学戴维斯分校，博士 (导师：Prof. Andrew Waterhouse)

三、工作经历                                       

2018年1月-2019年8月：耶鲁大学医学院，博士后（导师：Prof. Richard Kibbey）

2019年11月-至今：中国农业大学6163银河.net163.am，副教授

四、研究领域及方向                                 

1．酚醌反应与果蔬品质和安全；

2．酚醌与代谢疾病（如肥胖、糖尿病）；

3．代谢流分析平台（靶向、非靶向）。

五、代表性学术成果                                 

第一或(共)通讯作者论文：

1.       Geng, Y. Q.; Liu, X. Y.; Yu, Y. R… Ma, L. J.*, From polyphenol to o-quinone: Occurrence, significance, and intervention strategies in foods and health implications. Comprehensive Reviews in Food Science and Food Safety 2023, 22 (4), 3254-3291. (IF=15.687)

2.       Geng, Y. Q.; Xie, Y. F.; Li, W… Ma, L. J.*, Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis. Critical Reviews in Food Science and Nutrition 2023, 1-27. (IF=11.176)

3.       Liu, X. Y.; Su, J. J.; Geng, Y. Q… Ma, L. J.*, A method on acrylamide elimination: Comparing and tracing reaction pathways of acrylamide and catechin (catechin quinone) using UHPLC-Q-exactive orbitrap mass spectrometry. Food Chemistry 2023, 410. (IF=9.231)

4.       Yu, Y. R.; Chen, D. D.; Li, W… Ma, L. J.*, Quinone reactivity: investigation of their contribution to nonenzymatic browning. Food Frontiers 2023, 4 (2), 945-954. (IF=9.9)

5.       Geng, Y. Q.; Xu, Z. J.; Yu, Y. R… Ma, L. J.*, Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS. Food Research International 2023, 164. (IF=8.1)

6.       Zhou, X. L.; Pak, S. J.; Li, D. T… Ma, L. J.*, Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid Metabolism. Foods 2023, 12 (7). (IF=5.561)

7.       Geng, Y. Q.; Mou, Y.; Xie, Y. F… Ma, L. J.*, Dietary Advanced Glycation End Products: An Emerging Concern for Processed Foods. Food Reviews International 2023, 1-17. (IF=6.478)

8.       Geng, Y. Q.; Xie, Y. F.; Li, W… Ma, L. J.*, Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention. Food Reviews International 2023, 1-17. (IF=6.478)

9.       Xie, Y. F.; Geng, Y, Q.; Liu, X. Y… Ma, L. J.* Insights into potential mitigation strategies for polycyclic aromatic hydrocarbons in foods. Food Reviews International 2023. (IF=6.478)

10.     Xie, Y. F.; Geng, Y, Q.; Yao, J, B… Ma, L. J.*, N-nitrosamines in processed meats: Exposure, formation and mitigation strategies. Journal of Agriculture and Food Research 2023, 13, 100645.

11.     Xu, Z. J.; Yang, Z, H.; Ji, J. F … Ma, L. J.*, Polyphenol Mediated Non-enzymatic Browning and its Inhibition in Apple Juice. Food Chemistry 2022, 404. (IF=9.231)

12.     Su, J. J.; Geng, Y. Q.; Yao, J. B… Ma, L. J.*, Quinone-mediated non-enzymatic browning in model systems during long-term storage. Food Chemistry-X 2022, 16. (IF=6.443)

13.     Liu, X. Y.; Chen, D. D.; Yang, Z, H… Ma, L. J.*, Non-enzymatic browning induced by chlorogenic acid quinone mediated catechin oxidation. Food Research International 2022, 156, 111297. (IF=8.1)

14.     Ji, J. F.; Liu, X. Y.; Hu, X. S… Ma, L. J.*, A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines. Food Chemistry 2022, 383. (IF=9.231)

15.     Li, X. H.; Li, W.; Chen, F… Ma, L. J.*, Guideline for measurement of condensed tannin. Food Frontier 2022, 00, 1-9. (IF=9.9)

16.     Peng, S. Y.; Zhao, J. J.; Wang, Y. R… Ma, L. J.*… Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration. Food Research International 2023, 167. (IF=8.1)

17.     Liao, M. J.; Chen, F.; Hu, X. S… Ma, L. J.*… Controlled gastrointestinal digestion of micellar casein loaded anthocyanins: The chelating and complexing effect of dextran sulfate. Food Hydrocolloids 2022, 132. (IF=11.504)

18.     Yin, W. T.; Song, L, Q.; Huang, Y, A… Ma, L. J.*… Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion. Food chemistry: X 2022, 13. (IF=6.443)

19.     Liao, M. J.; Chen, F.; Hu, X. S.; Miao, S.; Ma, L. J.*… The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins. Food Chemistry 2021, 375. (IF=9.231)

20.     Ji, J. F.; Henschen, C. W.; Nguyen, T. H.; Ma, L. J.*… Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments. Journal of Agricultural and Food Chemistry 2020, 68, 15216-15227. (IF=6.1)

21.     Ma, L. J.*, A preface for the special issue: Oxidation in food. Food chemistry: X 2023, 18, 100729-100729. (IF=6.443)

22.     Ma, L. J. *, 5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF) was successfully held. e-Food 2021, 2(4), 162-163.

23.     Ma, L. J.; Bueschl, C.; Schuhmacher, R.; Waterhouse, A. L., Tracing oxidation reaction pathways in wine using C-13 isotopolog patterns and a putative compound database. Analytica Chimica Acta 2019, 1054, 74-83. (IF=6.558)

24.     Ma, L. J.; Waterhouse, A. L., Flavanols react preferentially with quinones through an electron transfer reaction, stimulating rather than preventing wine browning. Analytica Chimica Acta 2018, 1039, 162-171. (IF=6.558)

25.     Ma, L. J.; Watrelot, A. A.; Addison, B.; Waterhouse, A. L., Condensed Tannin Reacts with SO₂ during Wine Aging, Yielding Flavan-3-ol Sulfonates. Journal of Agricultural and Food Chemistry 2018, 66, 9259-9268. (IF=6.1)

26.     杨子涵，陈丹丹，季俊夫，陈 芳，廖小军，吴继红，马玲君*，胡小松，果蔬汁中多酚介导的非酶褐变研究进展，《食品工业科技》2021，42(24):367−375.

27.     马玲君，李乐，赵芳，游义琳，战吉宬，超高压处理对干红葡萄酒中11种酚酸的影响，《酿酒科技》2013（02）

28.     Abulizi, A., Cardone, R. L., Stark, R., Lewandowski, S. L., Zhao, X. J., Hillion, J., Ma, L. J., Sehgal, R., Alves, T. C., Thomas, C., Kung, C., Wang, B., Siebel, S., Andrews, Z. B., Mason, G. F., Rinehart, J., Merrins, M. J. and Kibbey, R. G.*, Multi-Tissue Acceleration of the Mitochondrial Phosphoenolpyruvate Cycle Improves Whole-Body Metabolic Health. Cell Metabolism 2020, 32, 751-766. e11. (IF=31.373) （参与）

发明专利：

1.     马玲君等，一种基于同位素示踪技术结合高分辨质谱的精准代谢流分析TCA循环的方法，申请号CN202310024452.2

2.     马玲君等，一种降低槟榔生物碱亚硝化反应中特异性N-亚硝基化合物含量的方法，申请号202310501988.9

3.     马玲君等，一种检测槟榔中特异性N-亚硝基化合物的方法，申请号 202310403106.5

授权标准：

1.     廖小军，刘凤霞，赵靓，王永涛，劳菲，米璐，马玲君，张继明，黄瑞，非浓缩还原果蔬汁冷链物流技术规程，NY/T 3910-2021

六、教授课程                                       

1.       本科生课程：食品分析，食品营养与安全专业英语

2.       研究生课程：现代仪器分析、营养生理学（留学生）

七、项目                                           

1.     中国科协"青年人才托举工程"项目,2021-2024,主持

2.     国家自然科学基金青年基金：非酶褐变中绿原醌介导氧化的儿茶醌形成机制，主持；

3.     军民融合项目：快餐化食品关键技术研究，子课题主持；

4.     中国农业大学基本科研业务费专项资金项目，主持；

5.     “十三五”国家重点研发项目：低温预制食品减控关键技术安全性综合评价，参与；

6.     北京市科委科技计划课题：水果制品加工危害物形成规律与控制技术研究，参与；

八、学生培养                                       

1.       研究生培养：指导研究生获得2023届北京市级、校级优秀毕业生，2020-2021学年中国农业大学“三好学生”、2020年-2022年多次硕士一等、二等奖学金、金龙鱼奖学金；指导研究生发表多篇学术论文及专利；历届毕业学生分别前往中山大学、德国图宾根大学深造读博。热忱欢迎各位硕士、博士研究生进入我们实验室团队！

2.       本科生培养：指导18级本科生获得北京市优秀毕业生，院级优秀毕业论文；多次指导国创、北创、URP创新创业项目获得优秀，热忱欢迎本科生加入我们课题组进行科研素质训练！

九、实验室简介                                     

国家果蔬加工工程技术研究中心；农业部果蔬加工重点实验室；果蔬加工教育部工程研究中心；食品非热加工北京市重点实验室。

（2023年7月更新）