简介：孙建霞，博士，教授，博士生导师，现为广东工业大学轻工化工学院食品系农产品加工与天然产物开发团队负责人。目前担任中国食品科学技术学会理事;广东省科协科普名师；食品科技技术学会特殊食品分会常委；食品科技学会果蔬加工分会理事；食品科技学会非热加工分会理事。主要研究方向包括：果蔬护色加工、果蔬功能因子挖掘与功能配料开发、传统食品发酵菌种挖掘及产品创制，以及食品非热加工技术。近年来，聚焦于植物多酚花色苷（花青素）的护色加工、沉淀分析及稳定技术、花色苷标准样品制备及其构效关系解析、护色功能菌株筛选与新型发酵食品开发等方面的研究。

相关研究成果已发表于《JAFC》、《FC》等国际知名学术期刊。迄今累计发表SCI收录论文近100篇（一区论文20余篇），总被引超3790次，H指数为35；并有2篇论文入选ESI高被引论文。获山东省科技进步三等奖1项；发布山东省地方标准2项，构建花色苷国家标准样品库3个，申请专利20项，授权10余项。主持国家自然科学基金4项，国家自然科学基金面上项目子课题1项，广州市产学研协同创新重大专项2项，广东省重点领域研发计划项目课题1项，广州市产学研协同创新重大专项课题1项，横向合作课题3项。目前承担本科食品专业“食品安全与法规认证”、“食品原料学”以及研究生“食品天然产物化学”等课程的教学工作。培养硕士研究生25名，博士3名。

联系方式： jxsun1220@163.com  

教育背景：

本科，1998.9～2002.6，山东农业大学 食品科学与工程专业

硕士，2002.9～2005.6，山东农业大学 农产品加工及贮藏工程专业

博士，2007.9～2010.6，中国农业大学 农产品加工及贮藏工程专业

工作经历：

2005.9-2012.5，山东农业工程学院

2018.9-2019.8，加州大学戴维斯分校访学

2012.5-至今，广东工业大学轻工化工学院

代表性论文：

[1] Pan YB, Yin X, Zhang JG, Bai WB, Sun JX*. Effect of Co-Fermentation of Yeast and Lactic Acid Bacteria on Color of Mulberry Wine[J], Food Bioscience, 2026, 76（二区）

[2] Yin X, Shen L, Huang LY, Li ZX, He SZ, Yuan MH, Bai WB, Sun JX*. A Method for Screening Anthocyanin-Protective Yeast Based on Mulberry Anthocyanins and Its Application[J], NPJ science of food, 2026（一区）

[3] Liu JH, Zhu JQ, Wu TY, Bai WB, Sun JX*. Part-specific Composition, Stability and Bioactivity of Anthocyanins from Purple Maize[J], Journal of Cereal Science, 2026,128(二区）

[4] Hu J, Wu GK, Zhan XM, Zhao ZH, Sun JX*,Bai WB*. Synthesis and Properties of 5,7-dimethylated anthocyanins: Focusing on peonidin-3-O-glucoside and petunidin-3-O-glucoside[J], Food Chemistry, 2025, 496(Pt 1): 146587.(一区；TOP1）

[5] Hu J,Liang CJ, Xiao JC, Chen M, Huang KC, Li Y,Deng SL, Li XS, Sun JX*, Bai WB*. Synthesis and Properties of Site-Specific Acetylated Anthocyanins: Focusing on Cyanidin-3-O-glucoside and Malvidin-3-O-glucoside[J],Journal of agricultural and food chemistry ,2025,73.15: 9297-9308.(一区;TOP1)

[6] Luo JL, Chen WD, Pan YB, He QQ, Sun JX*, Bai WB*.Unraveling the Color Evolution and Metabolic Pathways of Pelargonidin-3-o-glucoside During Lactic Acid Fermentation of the Strawberry Juice Color Simulation System: A Novel Perspective Through Untargeted Metabolomics.[J], Food Chemistry, 2025, 464. (一区；TOP1)

[7] Hu J ,Yu TX ,Huang KC, Liang CJ, Li Y,Li XS, Sun JX*, Bai WB*.Covalent Interactions of Anthocyanins with Proteins: Activity-Based Protein Profiling of Cyanidin-3-O-glucoside.[J].Journal of agricultural and food chemistry,2024, 72, 16790-16800. (一区；TOP1)

[8] He QQ, Liang SY, Luo JL, Yin X, Sun JX*, Bai WB*. Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice [J]. International Journal of Biological Macromolecules, 2024, 273. (一区；TOP2)

[9] Pan YB, Ma XQ, Sun JX*, Bai WB*. Fabrication and characterization of anthocyanin-loaded double Pickering emulsions stabilized by β-cyclodextrin [J].International Journal of Pharmaceutics, 2024, 655: 124003. (二区；TOP2)

[10] Liang SY, Wu TY, Li Y, Sun JX*, Bai WB*. Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein [J]. Food Chemistry, 2023, 405: 135024. (一区；TOP1)

[11] Chen WD, Xie CY, He QQ, Sun JX*, Bai WB*. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research [J]. Food Chemistry:X, 2023, 17: 100535. (一区)

[12] Liang SR, Li XS, Liu RJ, Hu J, Li Y, Sun JX*, Bai WB*. Malvidin-3-O-Glucoside Ameliorates Cadmium-Mediated Cell Dysfunction in the Estradiol Generation of Human Granulosa Cells [J]. Nutrients. 2023, 15(3): 753. (二区)

[13] Sun JX, Chen JL, Bi YM. Fabrication and characterization of β-cyclodextrin-epichlorohydrin grafted carboxymethyl chitosan for improving the stability of Cyanidin-3-glucoside [J]. Food Chemistry, 2022, 370: 130933. (一区；TOP1)

[14] Li X, Teng Z, Luo Z, Yuan Y, Zeng Y, Hu J, Sun JX*. Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentation. Food Chemistry. 2022, 372: 131251. (一区；TOP1)

[15] Sun JX, Li XH, Luo HX, Ding LJ, Jiang XW, Li XS, Jiao R, Bai WB*; Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside, Journal of Agricultural and Food Chemistry, 2020, 68(9): 2783-2794. (一区；TOP1)

[16] Sun JX, Chen JL, Mei ZX, Luo ZY, Ding Lj, JiangXW, Bai WB*. Synthesis, Structural Characterization, and Evaluation of Cyanidin-3-O-glucoside-loaded Chitosan Nanoparticles. Food Chemistry, 2020, 330: 127239. (一区；TOP1)

[17] Sun JX, Luo HX, Li XH, Li XS, Lu YY, Bai WB*. Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation. Food Chemistry, 2019, 276: 240-246. (一区；TOP1)

[18] Sun JX, Li MW, Zou FY, Bai S, Jiang XW, Tian LM, Ou SY, Jiao R*, Bai WB*. Protection of cyanidin-3-O-glucoside against acrylamide- and glycidamide-induced reproductive toxicity in leydig cells. Food and Chemical Toxicology, 2018, 119: 268-274. (二区；TOP2)

[19] Sun JX, Xu W, Zhu CJ, Hu YF, Jiang XW, Su ZJ, Huang YD, Jiao R *, Bai WB*. Cyanidin-3-O-Glucoside Protects against 1,3-Dichloro-2-Propanol-Induced Reduction of Progesterone by Up-regulation of Steroidogenic Enzymes and cAMP Level in Leydig Cells. Frontiers in Pharmacology. 2016, 7: 399. （二区）

[20] Sun JX, Mei ZX, Tang YJ, Ding LJ, Jiang GC, Zhang C, Sun AD*, Bai WB*. Stability, antioxidant capacity and degradation kinetics of pelargonidin-3-glucoside exposed to power ultrasound at low temperature. Molecules, 2016, 21(9): 1109.（二区）

[21] Sun JX, Bai S, Bai WB*, Zou FY, Zhang L, Li GQ, Hu Y F, Li MW, Yan RA, Su ZJ*, Huang YD, 1,3-Dichloro-2-propanol inhibits progesterone production through the expression of steroidogenic enzymes and cAMP concentration in Leydig cells. Food Chemistry, 2014, 154: 330-336. (一区；TOP1)

[22] Sun JX, Bai S,Bai WB*, Zou FY, Zhang L, Su ZJ, Zhang QH, Ou S Y, Huang YD *, Toxic Mechanisms of 3-Monochloropropane-1,2-Diol on Progesterone Production in R2C Rat Leydig Cells. Journal of Agricultural and Food Chemistry, 2013, 61: 9955-9960. (一区；TOP1)

[23] Sun JX, Bai WB, Zhang Y, Liao XJ, Hu XS. Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field. Food Chemistry, 2011, 126: 1203-1210. (一区；TOP1)

[24] Sun JX, Bai WB, Zhang Y, Liao XJ, Hu XS. Effects of electrode materials on the degradation, spectral characteristics, visual colour, and antioxidant capacity of cyanidin-3-glucoside and cyanidin-3-sophoroside during pulsed electric field (PEF) treatment. Food Chemistry, 2011, 128 (3): 742-747. (一区；TOP1)

[25] Sun JX, Cao XM, Bai WB, Liao XJ, Hu XS. Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits. Food Chemistry, 2010, 120(4): 1131-1137. (一区；TOP1)

主持课题：

[1]山东省优秀中青年科学家科研奖励基金：超声波对花色苷天竺葵素-3-葡萄糖苷稳定性影响的机  

 理研究，经费6万

[2]国家自然科学基金：低温超声波降解花色苷天竺葵素3-葡萄糖苷的自由基机制研究，26万

[3]广州市产学研协同创新重大专项：岭南特色富含花色苷的果酒、果醋超声催陈关键技术及产品功能评价研100万

[4]国家自然科学基金面上项目：超声催陈促进红葡萄酒花色苷衍生物的生成机制100万

[5]国家自然科学基金面上项目：杨梅酒加工过程中花色苷的呈色和调控机制，25万

[6]广州市产学研协同创新重大专项：新型天然功能色素花色苷产品的制备与研发，经费100万

[7]广东省重点领域研发计划：黄酮加工关键技术研发与产品开发，经费50万

[8]国家自然科学基金面上项目：基于甘露糖蛋白与花色苷互作稳定桑葚酒色泽机制研究，经费54万

[9]广州市科技计划项目：基于ABPP技术的桑葚花色苷糖代谢调控机制研究及控糖产品关键技术开发，经费50万

[10]国家自然科学基金：护色酵母稳定桑葚酒花色苷作用机制研究，经费50万

授权与申请专利：

[1] 镉离子核酸适配体及其应用、试剂盒: 广东省, CN116334089B[P]. 2025-11-18

[2] 羧基吡喃矢车菊素-3-O-葡萄糖苷的应用: 广东省, CN115919885B[P]. 2025-10-31

[3] 一株单独发酵的广谱性护色酵母菌及其应用: 广东省, CN120682950A[P]. 2025-09-23

[4] 一种提升果酒色泽的共发酵方法及应用: 广东省, CN120624155A[P]. 2025-09-12.

[5] 一株与商业酵母混合或序贯发酵的护色酵母菌及其应用: 广东省, CN120442422A[P]. 2025-08-08

[6] 一株耐高糖酵母菌及其应用[P].广东省:CN202510342435.2,2025.03.21.

[7] 一种增强光动力灭活芽孢的方法及其应用: 广东省, CN119969530A[P]. 2025-05-13

[8] 一种乙酰化花色苷单体的制备方法: 广东省, CN119954875A[P]. 2025-05-09

[9] 高纯度矢车菊素-3-葡萄糖苷-4-乙烯基邻苯二酚的制备方法: 广东省, CN119876307A[P]. 2025-04

[10] 高纯度矢车菊素-3-葡萄糖苷-4-乙烯基苯酚的制备方法: 广东省, CN119876308A[P]. 2025-04-25

[11] 一种防果酒沉淀的酿造方法及应用: 广东省, CN119709348A[P]. 2025-03-28

[12] 矢车菊素-3-O-葡萄糖苷-4-乙烯基苯酚–甘露糖蛋白复合物的制药用途: 广东省, CN119174828A[P]. 2024-12-24

[13] 一种葡萄汁饮料中花色苷的稳态化方法及应用[P].广东省:CN202411200544.2,2024-11-01.

[14] 一种花色苷探针及其应用: 广东省, CN118666941A[P]. 2024-09-20

[15] 一种高柑橘类黄酮含量的果粉产品制备技术与应用[P].广东省:CN202410872285.1,2024-09-13.

[16] 一种含有吡喃花色苷的功能性配料及其制备方法与应用: 广东省, CN118340681A[P]. 2024-07-16

[17] 一种改善含有β-葡萄糖苷酶的食品体系的颜色稳定性的方法: 广东省, CN118177308A[P]. 2024

[18] 一种花色苷改性的小麦面筋蛋白及其改性方法[P].广东省:CN202410440806.6,2024-06-04.

[19] 一种花色苷中间体和花色苷的制备方法: 广东省, CN118084962A[P]. 2024-05-28

[20] 一种植物花色苷的提取分离方法: 广东省, CN114380875B[P]. 2023-12-12

出版论著:

[1] 食品花色苷，副主编，中国轻工业出版社

[2] 食品产业科技创新发展战略，参编，化学工业出版社

[3] 果品的商品化处理与配送，副主编 ，中国劳动社会保障出版社

[4] Anthocyanins in Food，参编，springer