李 河

李河，男，山西大同人，中共党员，工学博士，中北大学化学工程与技术学院校聘副教授，主要从事生物工程专业相关的教学科研工作。

教育与工作经历

2019. 11 -至今，中北大学化学工程与技术学院，讲师

2015. 9 - 2019. 6，华南理工大学，食品科学与工程学院，工学博士

2014. 7 - 2015.8，华南理工大学现代食品工程研究院，实验室精密仪器管理人员

2011. 9 - 2014. 6，山西大学，生命科学学院，工学硕士

2007. 9 - 2011. 6，天津农学院，食品科学与生物工程学院，工学学士

主要研究方向

 食品Maillard reaction中有害物质的生成与调控机制

 天然植物多酚抑制Maillard reaction中有害产物生成的结构效应及构效关系

 食品Maillard reaction中味觉与嗅觉化合物的结构鉴定与感官评价

 食品接触材料中潜在危害物的检测与迁移

项目与文章

参与国家自然科学基金面上项目1项，在Journal of Agricultural and Food Chemistry, Food Chemistry, Food and Bioprocess Technology,食品科学、现代食品科技等国内外期刊公开发表学术论文26篇，其中SCI收录16篇，第一或共一作者论文12篇，申请国家发明专利1项，是Journal of the Science of Food and Agriculture, Analytical Letters等期刊审稿人，代表性成果如下：

[1]Li He, Wu Chun-Jian, Tang Xiang-Yi, Yu Shu-Juan. Insights into the regulation effects of certain phenolic acids on 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one formation in a micro-aqueous glucose-proline system. Journal of Agricultural and Food Chemistry, 2019, 67(32), 9050-9059.

[2]Li He, Wu Chun-Jian, Tang Xiang-Yi, Yu Shu-Juan. Formation of 2,3-dihydro-3,5- dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in glucose-amino acids Maillard reaction by dry-heating in comparison to wet-heating. LWT-Food Science and Technology, 2019, 105: 156-163.

[3]Li He, Wu Chun-Jian, Tang Xiang-Yi, Yu Shu-Juan. Determination of four bitter compounds in caramel colors and beverages using modified QuEChERS coupled with liquid chromatography-mass spectrometry. Food Analytical Methods, 2019, 12: 1674-1683.

[4]Li He, Wu Chun-Jian, Yu Shu-Juan. Impact of microwave-assisted heating on the pH value, color, and flavor compounds in glucose-ammonium model system. Food and Bioprocess Technology, 2018. 11(6): 1248-1258.

[5]Li He, Yu Shu-Juan. Review of pentosidine and pyrraline in food and chemical models: formation, potential risks and determination. Journal of the Science of Food and Agriculture, 2017. 98(9): 3225-3233.

[6]Li He, Sun Da-Wen, Han Zhong, Yu Xu-Cong. Effects of low temperature cooking methods and holding times on selected quality attributes of cooked pork longissimus dorsi. Journal of Food Process Engineering, 2017. 40(6): 1-9.

[7] Han Zhong,Li He (共同一作), Yu Xu-Cong, Sun Da-Wen. Effects of low temperature cooking on the retention of 4-(methylthio)-3-butenyl isothiocyanate (MTBITC) of Chinese white radish (Raphanussativus L.). Food and Bioprocess Technology, 2016. 9(10): 1640-1647.

[8] Lin Qin-Bao,Li He (硕导一作，本人二作), Zhong Huai-Ning, Zhao Quan, Xiao Da-Hui, Wang Zhi-Wei. Migration of Ti from nano-TiO2 -polyethylene composite packaging into food stimulants. Food Additives and Contaminants: Part A. 2014. 31(7): 1284-1290.

[9] Lin Qin-Bao,Li He (硕导一作，本人二作), Zhong Huai-Ning, Zhao Quan, Xiao Da-Hui, Wang Zhi-Wei. Determination of Titanium in nano-Titanium (IV) oxide composite food packaging by microwave digestion coupled with inductively coupled plasma atomic emission spectrometry or inductively coupled plasma mass spectrometry. Analytical Letters. 2014. 47(12): 2095-2103.

[10] Lin Qin-Bao, Li He(硕导一作，本人二作), Chen Ya-Kun, Wu Yu-Mei, Wu Shao-Jing, Chen Zhi-Nan, Wang Zhi-Wei. Determination of 5 photoinitiators, 6 plasticizers and 9 primary aromatic amines in plastic and canned food contact materials by gas chromatography-mass spectrometry. Asian Journal of Chemistry, 2015. 27(9): 3173-3179.

[11]李河,林勤保,郭捷,王蓉珍,张林.近红外光谱技术及其在液态食品上应用的研究进展.食品工业科技. 2013. 34(11): 376-383.

[12]李河,林勤保,田海娇. GC-MS同时测定食醋中的16种增塑剂和7种抗氧化剂.食品科学. 2013. 34(16): 143-148.

[13]于淑娟，李河(博导一作，本人二作)，张旋.一种降低焦糖色素苦味的方法，申请号：201911051713X.已公开

电子邮件

heli_science@nuc.edu.cn