姓名：敬璞

性别：女

学历：博士

职称：教授

职务：教师

工作单位：上海交通大学

教育情况：

2006年在美国俄亥俄州立大学获得食品科学与营养博士学位

2006-2007年在美国继续从事博士后研究

工作经历：

2008年5月～2010年10月 江苏大学

2010年10月～至今       上海交通大学

所受奖项：

金龙鱼青年教师奖

主要研究方向：

主要研究方向：1. 天然食用色素化学与营养

2. 食品质量控制

擅长领域：天然食用色素化学与营养，特别是色素分子结构、稳定性、生理活性及构效关系，以及食品质量控制和农副产品（特别是废弃物）的综合利用

代表性著作：

1.  SCI收录(2005-)：
Bing-Jun Qian, Jian-Hua Liu, Shu-Juan Zhao, Jian-Xiong Cai, Pu Jing*, 2017. The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability, Food Chemistry, 228: 526-532

2.  Bingjun Qian, Shanqi Shen, Jianhua Zhang, Pu Jing*, 2017, Effects of Vitamin B6 deficiency on the composition and functional potential of T cell populations" Journal of Immunology Research. 2017, vol. 2017, article ID 2197975，11pages

3.  Cai, Zan; Ziqian Qu; Yu Lan; Shujuan Zhao; Xiaohua Ma; Qiang Wan; Jing, P.*; Pinfan Li*. 2016. Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes. Food Chemistry, 197: 266–272

4.  Jing, P.; Giusti, M.M*. et al. 2008. Structure-function relationships of anthocyanins from various anthocyanin-rich extracts on the inhibition of colon cancer cell growth. J Agric Food Chem. 56: 9391-9398    

5.  Jing, P.; Zhao, Shu-Juan; Lu, Manman; Cai, Zan; Pang, Jie; Song, Lihua. 2014. Multiple fingerprint analysis for investigating quality control of Flammulina velutipes fruiting body polysaccharides. J Agric Food Chem. 62(50):12128-33  

6.  Jing, P.*; Qian, B.; Zhao, S.; Qi, X.; Ye, L.; Giusti, M.M.; Wang, X.*2015 Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines. Food Chem. 172: 183-189

7.  Jing, P.；Song, L.H.； Shen, S.Q；Zhao, S.J.; Pang, J.; Qian,B.J.* 2014. Characterization of Phytochemicals and Antioxidant Activities of Red Radish Brines during Lactic Acid Fermentation. Molecules.19: 9675-9688

8.  Jing, P.; Qian, B*; He, Y.; Zhao, X.; Zhang, J.; Zhao, D.; Lv, Y. ; Deng, Y. 2014. Screening milk-derived antihypertensive peptides using quantitative structure activity relationship (QSAR) modeling and in vitro/in vivo studies on their bioactivity. International Dairy Journal, 35: 95–101

9.  Jing，P.*; Zhao, SJ; Ruan, SY; Sui, ZQ; Chen, LH; Jiang, LL; Qian, BJ* 2014. Quantitative studies on structure–ORAC relationships of anthocyanins from eggplant and radish using 3D-QSAR, Food Chem, 145: 365-371

10.Gao, R.; Jing, P.*; Ruan, S.; Zhang, YF; Zhao, SJ; Cai, Z.; Qian, B*. 2014. Removal of off-flavors from radish (Raphanus sativus L.) anthocyanin-rich pigments using chitosan and its mechanism(s). Food Chem. 146:423-428

11.Ding, F.; Qian, B.*; Zhao, X.; Shen, S.; Deng, Y.; Wang, D; Zhang, F.; Sui, Z.; Jing, P.* 2013. VPPIPP and IPPVPP: Two hexapeptides innovated to exert antihypertensive activity, PloS ONE, 8 (4): e62384

12.Jing, P.*.; Zhao, S.J.; Jian, W.-J.; Qian, B.-J.; Dong, Y.; Pang, J. 2012 Quantitative Studies on Structure-DPPH• Scavenging Activity Relationships of Food Phenolic Acids. Molecules. 17, 12910-12924

13.Jing, P.; Zhao SJ; Ruan, SY; Xie, ZH; Dong,Y; Yu, LL*. 2012. Anthocyanin and glucosinolate occurrence in the roots of Chinese red radish (Raphanus sativus L.) and their stability to heat and pHs. Food Chem. 133: 1569–1576           

14.Jing, P.; Ruan, SY; Dong, Y; Yue, J; Kan, JQ; Yu, LL*. 2011. Optimization of Purification Conditions of Radish (Raphanus Sativus L.) Anthocyanin-Rich Extracts Using Chitosan. LWT - Food Science and Technology.  44(10): 2097-2103

15.Jing, P.; Ye, T; Shi, H; Sheng, Y; Slavin, M; Gao, B; Liu, L; Yu, LL*. 2012. Antioxidant Properties and Phytochemical Composition of China-Grown Pomegranate Seeds. Food Chem. 132(3):1457-1464

16.Xie, Z-H; Zhao, Y; Chen, P; Jing, P.; Yue, J; Yu, L.L*. 2011. Chromatographic Fingerprint Analysis and Rutin and Quercetin Compositions in the Leaf and Whole-Plant Samples of Di- and Tetraploid Gynostemma pentaphyllum. J Agric Food Chem. 59(7), 3042-3049       

17.Liu, W.; Xu, J.; Jing, P.; Yao, W.; Gao, X.; Yu, L*. 2010, Preparation of a hydroxypropyl Ganoderma lucidum polysaccharide and its physicochemical properties. Food Chem. 122:965-971        

18.Jing, P.; Giusti, MM*. 2007. Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. J. Food Science. 72(7): C363-C368  

19.Jing, P.; Noriega, V; Schwartz, S.J.; Giusti, M.M*. 2007. Effects of growing conditions on purple corncob (Zea mays L.) anthocyanins. J Agric Food Chem. 55: 8625-8629       

20.Jing, P.; Giusti, M.M*. 2005. Characterization of Anthocyanin-Rich Waste from Purple Corncobs (Zea mays L.) and Its Application to Color Milk. J Agric Food Chem 53: 8775-8781.  IF=3.107 

21.Jing, P.  ‘Green’ purification of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan. Abstracts of Papers, 2011,241st ACS National Meeting & Exposition, Anaheim, CA, United States, 2011, March 27-31, AGFD-116.            

22.Jing, P.; Bingjun Qian; Wenbing Wang; Maria Monica Giusti.  Effect of glycosylation and acylation patterns of delphinidin derivatives on their antioxidant activities in cell free system and HT-29 and HCT-116 cell lines. 243st ACS National Meeting & Exposition, Indianapolis, IN, United States, 2013, September 8-12.

23.Jing, P.; Bingjun Qian; Maria Monica Giusti. Anthocyanin structure-function relationships and their impact on cancer cells. 243st ACS National Meeting & Exposition, Indianapolis, IN, United States, 2013, September 8-12.       

24.Lihua Song; Lijun Ma; Fengsong Cong; Xiuhua Shen; Pu Jing; Xiong Ying；Haiyue Zhou；Jing Jiang; Hongli Yan， Radioprotective effects of genistein on HL-7702 cells via the inhibition of apoptosis and DNA damage,· Cancer letters, 2015, 366(1): 366(1):100-111

25.C.-R. Wen; Z.-Q. Sun; J. Pang; Z. Ma; B.-S. Shen; B.-Q. Xie; P. Jing, Analysis on the Network Node of Konjac Glucomannan Molecular Chain, Chinese Journal of Structural Chemistry, 2014, 33(8): 1253-1260

专著与教材：
1.Jing, P.; Giusti, MM. Analysis of Anthocyanins in Biological Samples. In “Anthocyanins in Health and Disease”. Edited by Wallace, TC; Giusti, MM. Boca Raton: CRC Press. 2013
2.Jing, P.; Hu, ZX. Oats - Food, nutrition, and health, in “Cereals and Pulses: Nutraceutical Properties and Health Benefits”, Yu, Liangli L.; Tsao, Rong; Shahidi, Fereidoon (Eds.). John Wiley & Sons 2012
3.Jing, P.; Giusti, MM Contribution of berry anthocyanins to their chemopreventive properties, in “Berries and cancer prevention”, Stoner, Gary D; Navindra Seeram (Eds.). Springer Publisher. 2011.
4.Giusti, MM; Jing, P. Natural Pigments of Berry Fruits: Functionality and Application, Chapter 4 in book project “Berry fruit: Value-added products for health promotion”, Yanyun Zhao (Ed.). CRC Press. 2007.
5.Giusti, MM; Jing, P. Analysis of Anthocyanins, Chapter 6.3 in book project “Food Colorants: Chemical and Functional Properties”, Carmen Socaciu (Ed.) CRC Press. 2007
6.敬璞，第一副主编,《食品文化简论》（普通高等教育“十二五”规划教材）, 中国轻工业出版社出版，2012
7.敬璞, 第二主编，食品化学实验（普通高等教育“十二五”规划教材），林业出版社，2014
8.敬璞；沈立荣. 转基因食品的安全性. 丁晓雯，沈立荣编著. 食品安全导论. 中国林业出版社, 2008

授权发明专利（第一发明人）：

1.  一种从萝卜发酵液中分离花色苷色素和乳酸的方法, ZL201210285489.2

2.  一种脱除了臭味的萝卜红色素及其脱臭方法, ZL200910030010.9

3.  一种从茄子皮中分离制备高纯度酰化的飞燕草素衍生物的方法,ZL201210279247.2

4.  一种从萝卜皮中分离制备四种天竺葵素衍生物的方法, ZL201210557286.4

5.  花色苷抗氧化活性三维定量构效关系模型的构建方法，ZL201310022097.1

6.  提取枸杞中多糖的方法及其多糖的应用, ZL201410473364.1

7.  一种桑椹抗氧化多糖及其制备方法， ZL 201410473365.6

8.  一种抗氧化紫甘薯色素快速提取方法ZL 2014103696791

9.  用于饮料中总皂苷含量检测的提纯及检测方法， ZL201510154340.4

学术汇报：
1.Jing, P.; Bingjun Qian; Wenbing Wang ; Maria Monica Giusti. Effect of glycosylation and acylation patterns of delphinidin derivatives on their antioxidant activities in cell free system and HT-29 and HCT-116 cell lines. 243st ACS National Meeting & Exposition, Indianapolis, IN, United States, 2013, September 8-12.
2.Jing, P.; Bingjun Qian; Maria Monica Giusti. Anthocyanin structure-function relationships and their impact on cancer cells. 243st ACS National Meeting & Exposition, Indianapolis, IN, United States, 2013, September 8-12.
3.Jing, P.; Maria Monica Giusti. Chemoprevention of anthocyanins on GI tract cancer cells. The 10th International Conference on Food Science and Technology. Wuxi, China 2013, May29-31
4.Jing, P.; Bingjun Qian; Wenbing Wang ; Maria Monica Giusti. Effect of glycosylation and acylation patterns of delphinidin derivatives on their antioxidant activities in cell free system and HT-29 and HCT-116 cell lines. 243st ACS National Meeting & Exposition, Anaheim, CA, United States, 2013, September 8-12.
5.Jing, P. Effects of myrosinase inactivation on glucosinolates and anthocyanins from red radish (Raphanus sativus L.) root. Abstracts of Papers, 241st ACS National Meeting & Exposition, Anaheim, CA, United States, 2011, March 27-31, AGFD-200.
6.Jing, P.; Dong, Y; Chen, L; Ruan, D. An innovative application of chitosan to radish deodorization. Hydrocolloids Science Solutions in an Evolving World. The 10th International Hydrocolloide Conference, June 20-24, 2010, Shanghai, China
7.Willig, J.A; Jing, P., Bomser, J.A.; Giusti, M.M. The effect of acylation on the antiproliferative effects of anthocyanin pigments using a human colon cancer cell line. Ann. Mtg., IFT,2009, June 7: 066-03
8.Jing, P. ; Bomser, J.A. ; Schwartz, S.J.. ; Giusti, M.M. Intrinsic and extrinsic factors affecting anthocyanin chemoprotection. Ann. Mtg., IFT, Chicago, IL, 2007, July 28-August 1, Abstract 009-06
9.Jing, P.; Bomser, J.A.; Magnuson, B.A.; Giusti, M.M. Structure-function relationship between anthocyanins and their chemoprotective properties. In Pigments in Food: A Challenge to Life Sciences, Section 1, Analysis and chemistry of pigments. Carle, Schieber and Stintzing (Eds). The 4th International Congress on Pigments in Food, Stuttgart-Hohenheim, Germany, October, 2006, p 47-49.
10.Wyzgoski, F.J.; Rinaldi, P.L.; Reese, R.N.; Scheerens, J.C.; Miller, A.R.; Bishop, B.L.; Giusti, M.M.; Bomser, J.L.; Ozgen, M.; Tulio Jr., A.Z.; Jing, P. Using high field cryoprobe NMR experiments and multivariate analysis to identify bioactive components in black raspberries. American Chemical Society National Meeting. 2006
11.Jing, P.; Bomser, J.A.; Schwartz, S.J.; Giusti, M.M. Chemical structure and biological activity of anthocyanins from different edible sources. Ann. Mtg., IFT, Orlando, FL, 2006, June 24-29, Abstract 054F-12
12.Jing, P.; Bomser, J.A.; Schwartz, S.J.; Giusti, M.M. Effects of chemical composition of anthocyanin-rich commodities on their chemoprotective properties. The Ohio Agricultural Research and Development Center (OARDC). Columbus, Ohio, April 2006.