Name:CHEN Fang
Gender: Female
Degree: Ph.D
Title: Associate Professor
Organization: China Agricultural University
Education Experience:
2000 ~2003 Ph.D., Food Science and Engineering
China Agricultural University, Beijing
1995 - 1998 M.A., Food Science and Engineering
China Agricultural University, Beijing
1991- 1995 B.A., Horticultural Science
Beijing Agricultural University, Beijing
Work Experience:
2000-1998 Assistant engineer, Beijing Bee Product Institute, Beijing
2003-2005 Lecturer, China Agricultural University, Beijing
2005- Associate professor, China Agricultural University, Beijing
Rewards:
the second National Award for Science and Technology Progress
Research Area:
· Food safety invention technology: The analysis, formation mechanism and inhibition strategy of toxic compounds in foods are studied. Currently, our lab focuses on the determination of acrylamide in foods by high performance liquid chromatograph coupled with tandem mass spectrometry, the influence of α-dicarbonyl compounds on the formation of acrylamide in both model system and food matrix, and the application of glycine for removing acrylamide during food processing. We also work on degradation of organophosphorus pesticides by pulsed electric field, ultrasonic and ozone in both model system and food matrix.
· Phytochemical compounds and functional food: The extraction, purification, characterization, bioactivity of phytochemical compounds in plants and the development of functional foods are studied. We are currently working on anthocyanins in grape, strawberry, and raspberry, blueberry fruits.
· Fruits and vegetables processing: The application of new processing technology to improve the quality of fruit and vegetable foods and development of new food products are studied, such as fruit and vegetable juices.
Publication:
l Zhang Y., Hou Y., Chen F.*, Xiao Z., Zhang J., Hu X. The degradation of chlorpyrifos and diazinon in aqueous solution by ultrasonic irradiation: Effect of parameters and degradation pathway. Chemosphere, 2011, 82: 1109-1115.
l Zhang L., Liu J., Zhang P., Yan S., He X. , Chen F.* Ionic liquid-based ultrasound-assisted extraction of chlorogenic acid from lonicera japonica Thunb. Chromatographia, 2011, 73(1): 129 l Zhang Y., Zhang W., Liao, X. Zhang J., Hou Y., Chen F.*, Hu X. Degradation of diazinon in apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17 (4): 662-668.
l Zhang Y., Xiao Z., Chen F.*, Ge Y., Wu J., Hu X. Degradation behavior and products of malathion and chlorpyrifos spiked in apple juice by ultrasonic treatment. Ultrasonics Sonochemistry, 2010, 17 (1): 72-77.
l Chen F., Zeng L., Zhang Y., Liao X., Ge Y., Hu X., Jiang L. Degradation behaviour of methamidophos and chlorpyrifos in apple juice treated with pulsed electric fields. Food Chemistry, 2009, 112: 956-961.
l Liu J., Zhao G., Yuan Y., Chen F.*, Hu X. Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry. Food Chemistry, 2008, 108 (2): 760-767.
l Yuan Y., Zhao G., Chen F.*, Hu X. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system. Food Chemistry, 2008, 108 (3): 885-890.
l Yuan Y., Zhao G., Hu X., Wu J., Liu J., Chen F.* High correlation of methylglyoxal with acrylamide formation in glucose/asparagines Maillard reaction model. European Food Research and Technology, 2008, 226 (6): 1301-1307.
l Chen F., Yuan Y., Liu J., Zhao G., Hu X.* Survey of acrylamide levels in Chinese foods. Food Additives and Contaminants: Part B, 2008, 1 (2): 85-92.
l Chen F., Sun Y., Zhao G., Liao X., Hu X., Wu J., Wang Z. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry, 2007, 14 (6): 767-778.
l Chen F., Wang Z., Zhao G., Cai T., Liao X., Guo L., Hu X. Purification process of octacosanol extracts from rice bran wax by molecular distillation. Journal of Food Engineering, 2007, 79 (1): 63-68.
l Sun Y., Liao X., Wang Z., Hu X., Chen F.* Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography-mass spectrometry. European Food Research and Technology, 2007, 255 (3-4): 511-523.
l Chen F., Cai T., Zhao G., Liao X., Guo L., Hu X. Optimizing conditions for the purification of crude octacosanol extract from rice bran wax by molecular distillation analyzed using response surface methodology. Journal of Food Engineering, 2005, 70 (1): 47-53.
