个人简历

教育经历\r
2000/9-2004/6中南大学 生物工程 工学学士\r
2004/9-2010/5中南大学 应用化学 工学博士(导师：梁逸曾教授)\r
2014/8-2015/8美国伊利诺伊大学香槟分校化学系访问学者(Jonathan V. Sweedler课题组)\r
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工作经历\r
2010/6-2012/4 江南大学食品科学与技术国家重点实验室，讲师\r
2012/4-2012/10江南大学食品科学与技术国家重点实验室，讲师、硕士生导师\r
2012/10-2020/7江南大学食品科学与技术国家重点实验室，副教授、硕士生导师\r
2020/7-至今 江南大学食品科学与技术国家重点实验室，教授、硕士生导师

研究领域

""⑴ 食品加工过程危害物的生成机制与抑制方法\r
⑵ 复杂组分分析方法学研究\r
⑶ 质谱成像技术及应用""""

近期论文

Xue CY, Chen QC, He ZY, Wang ZJ, Qin F, Yang TY, Chen J,Zeng MM*. Non-precursors amino acids can inhibitβ-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food sytems.Meat Science, 2020, 169:108203\r
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Xue CY, He ZY, Qin F, Chen J,Zeng MM*. Effects amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC-MS/MS and multivariate statistical analysis.Food Research International, 2020, 135:109299\r
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Li Y, He JL, Quan W, He ZY, Qin F, Tao GJ, Wang ZJ,Zeng MM*, Chen J. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS.Food Chemistry, 2020, 326:127016\r
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Quan W, Li Y, Jiao Y, Xue CY, Liu GP, Wang ZJ, He ZY, Qin F,Zeng MM*, Chen J. Simultaneous generation of acrylamide,β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model.Food Chemistry, 2020, 326:127387\r
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Yang DD, He ZY, Gao DM, Qin F, Deng SL, Wang P, Xu XL, Chen J,Zeng MM*. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.Food Chemistry, 2019, 276:195-201\r
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Jiao Y, Yan Y, He ZY, Gao DM, Qin F, Lu M, Xie MY, Chen J*,Zeng MM*. Inhibitory effects of catechins onβ-carbolines in tea leaves and chemical model systems.Food & Function, 2018, 9:3126-3133\r
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Zeng MM*, Wang JH, Zhang MR, Chen J, He ZY, Qin F, Xu ZM, Cao DS, Chen J. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.Food Chemistry, 2018, 239:111-118\r
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Chen J, He ZY, Qin F, Chen J*,Zeng MM*. Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS.Journal of Agricultural and Food Chemistry, 2017, 65:4493-4499\r
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Chen J, He ZY, Qin F, Chen J, Cao DS, Guo FX*,Zeng MM*. Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.Food & Function, 2017, 8:3938-3950\r
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Zeng MM, Zhang MR, He ZY, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties.Food Chemistry, 2017, 221:404-411\r
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Zeng MM*, Zhang MR, Chen J, He ZY, Qin F, Hu CD, Xu HY, Tao GJ, Zhang S, Chen J. UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties.Chemometrics and Intelligent Laboratory Systems, 2017, 168:96-106\r
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Jiao Y, He JL, Li FL, Tao GJ, Zhang S, Zhang SK, Qin F,Zeng MM*, Chen J*. Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation.Food Chemistry, 2017, 232:683-688\r
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Yan Y, Zhang S, Tao GJ, You FH, Chen J*,Zeng MM*. Acetonitrile extraction coupled with UHPLC-MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products.Journal of Chromatography B, 2017, 1068-1069:173-179\r
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Zeng MM, Li Y, He ZY, Qin F, Chen J*. Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.Meat Science, 2016, 116:50-57\r
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Zeng MM, Li Y, He ZY, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics.European Food Research and Technology, 2016, 242:313-319\r
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Zeng MM, He ZY, Zheng ZP, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis.Journal of Agricultural and Food Chemistry, 2014, 62:9908-9915\r
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Zeng MM, Li Y, He ZY, Qin F, Chen J*. Effects of different precursors on formation of heterocyclic amines of processed food by ultra-high performance liquid chromatography tandem mass spectrometry combined with principal component analysis.Chinese Journal of Analytical Chemistry, 2014, 41(1):71-76\r
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Zeng MM, Adhikari B, He ZY, Qin F, Huang XL, Chen J*. Improving the foaming properties of soy protein isolate through partial enzymatic hydrolysis.Drying Technology, 2013, 31:1545-1552\r
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Zeng MM, Zhang LX, He ZY, Qin F, Tang XY, Huang XL, Qu HH, Chen J*. Determination of flavor compounds of rice bran by GC-MS and chemometrics.Analytical Methods, 2012, 4:539-545\r
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Zeng MM*, Liang YZ, Li HD, Wang B, Chen X. A metabolic profiling strategy for biomarker screening by GC-MS combined with multivariate resolution method and Monte Carlo PLS-DA.Analytical Methods, 2011, 3:438-445