姓名：赵东瑞
性别：男
学历：博士研究生
职称：副教授
工作单位：北京工商大学
教育情况：
(1) 2016.9-2019.6，华南理工大学，食品科学与工程，博士。
(2) 2013.9-2016.6，北京工商大学，食品科学, 硕士。
(3) 2009.9-2013.6，北京工商大学，食品科学与工程，学士
工作经历：
(1) 2021.1-至今，北京工商大学，轻工科学技术学院酿酒工程系，副教授。
(2) 2019.7-2020.12，北京工商大学，轻工科学技术学院应用化学系，讲师。
所受奖项:
2021年，获中国商业联合会科学技术奖-全国商业科技进步奖特等奖，名称《芝麻香型白酒特征风味物质研究及应用》。
主要研究方向：
食品风味分析、食品功能性成分评价、白酒酿造过程基础研究。
代表性著作：
[1] 赵东瑞, 张丽末, 张锋国, 孙金沅*, 孙啸涛, 黄明泉, 郑福平, 孙宝国. 固相微萃取、液液萃取结合气相色谱-质谱法分析芝麻香型白酒中的含硫化合物[J]. 食品科学, 2016, 37(22): 99-106.
[2] 赵东瑞, 柳金龙, 张锋国, 孙金沅*, 孙啸涛, 黄明泉, 郑福平, 孙宝国. GC-MS/SIM内标法定量分析两种类型酒中的3-甲硫基丙醇[J]. 中国食品学报, 2016, 16(5): 196-204.
[3] Jinyuan Sun, Dongrui Zhao, Fengguo Zhang, Baoguo Sun*, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li. Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame flavor Chinese Baijiu (Chinese liquor)[J]. European Food Research and Technology, 2018, 244(1): 145-160.
[4] Jiaxin Hong, Wenjing Tian, Dongrui Zhao（通讯作者）. Research progress of trace components in sesame-aroma type of baijiu[J]. Food Research International, 2020, 137: 109695-109703.
[5] 孙啸涛, 张锋国, 董蔚, 赵东瑞, 孙金沅, 孙宝国*. GC-MS/SIM法测定芝麻香型白酒中3-甲硫基丙醇[J]. 中国食品学报, 2015, 15(2): 214-222.
[6] Dongrui Zhao, Dongmei Shi, Jinyuan Sun*, Anjun Li, Baoguo Sun, Mouming Zhao, Feng Chen, Xiaotao Sun, Hehe Li, Mingquan Huang, Fuping Zheng. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation[J]. Food Research International, 2018, 105: 616-627.
[7] Jinyuan Sun, Zhongtian Yin, Dongrui Zhao, Baoguo Sun*, Fuping Zheng, Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages[J]. International Journal of Food Properties, 2018, 21(1): 1351-1361.
[8] Jiaxin Hong, Dongrui Zhao（通讯作者）, Baoguo Sun. Research Progress on the Profile of Trace Components in Baijiu[J]. Food Reviews International, 2021. Online, DOI: 10.1080/87559129.2021.1936001
[9] 史冬梅, 王松, 赵东瑞, 孙金沅*, 李安军, 孙啸涛, 李贺贺, 孙宝国. GC-MS/SIM法检测103种白酒中6种酚类化合物[J]. 中国食品学报, 2019, 19(4): 235-248.
[10] Dongrui Zhao, Yunsong Jiang, Jinyuan Sun*, Hehe Li, Xuelian Luo, Mouming Zhao. Anti-inflammatory Mechanism Involved in 4-Ethylguaiacol-Mediated Inhibition of LPS-Induced Inflammation in THP-1 Cells[J]. Journal of Agricultural and Food Chemistry, 2019, 67(4): 1230-1243.
[11] Dongrui Zhao#, Yunsong Jiang#, Jinyuan Sun*, Hehe Li, Xiaotao Sun, Mouming Zhao. Amelioration of 4-methylguaiacol on LPS-induced inflammation in THP-1 cells through NF-κB/IκBα/AP-1 and Nrf2/HO-1 signaling pathway[J]. Journal of Functional Foods, 2019, 55: 95-103.
[12] Dongrui Zhao, Yunsong Jiang, Jinyuan Sun*, Hehe Li, Mingquan Huang, Xiaotao Sun, Mouming Zhao. Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 Cells[J]. Journal of Food Science, 2019, 84(7): 1920-1928.
[13] Dongrui Zhao, Dongmei Shi, Jinyuan Sun*, Hehe Li, Mouming Zhao, Baoguo Sun*. Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells[J]. RSC Advances, 2018, 8(62): 35474-35484.
[14] Dongrui Zhao, Jinyuan Sun*, Baoguo Sun, Mouming Zhao, Fuping Zheng, Mingquan Huang, Xiaotao Sun, Hehe Li. Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu[J]. RSC Advance, 2017, 7(73): 46395-46405.
[15] Jiaxin Hong, Junshan Wang, Chunsheng Zhang, Zhigang Zhao, Wenjing Tian, Yashuai Wu, Hao Chen, Dongrui Zhao（通讯作者）, Jinyuan Sun. Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis[J]. RSC Advances, 2021, 11(53): 33511-33521.
[16] Jie Shi, Guoqiang Tong, Qiang Yang, Mingquan Huang*, Hong Ye, Yuancai Liu*, Jihong Wu, Jinglin Zhang, Xiaotao Sun, Dongrui Zhao. Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis[J]. Journal of Agricultural and Food Chemistry, 2021, 69(38): 11361-11371.
[17] Xinlei Wang, Xuebo Song, Lin Zhu, Xiaojie Geng, Fuping Zheng*, Qiangzhong Zhao, Xiaotao Sun, Dongrui Zhao, Shengbao Feng, Mouming Zhao, Baoguo Sun. Unraveling the acetals as ageing markers of Chinese Highland Qingke Baijiu using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with metabolomics approach[J]. Food Quality and Safety, 2021, 5: 1-8.
[18] 姜云松, 李安军, 孙金沅*, 赵东瑞, 李贺贺, 孙啸涛, 黄明泉, 孙宝国. 采用HepG2细胞模型评价酒醅中短肽VPD和KGP的抗氧化活性[J]. 现代食品科技, 2019, 35(9): 55-62, 137.
[19] Yunsong Jiang, Dongrui Zhao, Jinyuan Sun*, Xuelian Luo, Hehe Li, Xiaotao Sun, Fuping Zheng. Analysis on antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the anti-oxidative interaction with 4-methylguaiacol, 4-ethylguaiacol and vanillin[J]. Food Science & Nutrition, 2019, 7(7): 2391-2403.
[20] Yunsong Jiang, Jinyuan Sun*, Dongrui Zhao, Xinan, Zeng, Hehe Li, Mingquan, Huang, Jihong, Wu. Assessment of in vivo antioxidant activity of a tripeptide Ala-Tyr-Ile from Jiuzao (a by-product of baijiu distillation) protein hydrolysates and its stability in baijiu[J]. Journal of Food Processing and Preservation, 2021, 45(2): e15163.
[21] Yunsong Jiang, Ru Wang, Zhongtian Yin, Jinsyuan Sun*, Bowen Wang, Dongrui Zhao, Xinan Zeng, Hehe Li, Mingquan Huang, Baoguo Sun. Optimization of Jiuzao protein hydrolysis conditions and antioxidant activity in vivo of Jiuzao tetrapeptide Asp-Arg-Glu-Leu by elevating Nrf2/Keap1-p38/PI3K-MafK signaling pathway[J]. Food & Function, 2021, 12(11): 4808-4824.
[22] Yunsong Jiang, Qiao Kang, Zhongtian Yin, Jinyuan Sun*, Bowen Wang, Xin-an Zeng, Dongrui Zhao, Hehe Li, Mingquan Huang. Content changes of Jiupei tripeptide Tyr-Gly-Asp during simulated distillation process of baijiu and the potential in vivo antioxidant ability investigation[J]. Journal of Food Composition and Analysis, 2021, 102: 104034-104044.
[23] Yunsong Jiang, Zhongtian Yin, Jiwen Zhao, Jinyuan Sun*, Dongrui Zhao, Xin-an Zeng*, Hehe Li, Mingquan Huang, Jihong Wu. Antioxidant mechanism exploration of the tripeptide Val-Asn-Pro generated from Jiuzao and its potential application in baijiu[J]. Food and Chemical Toxicology, 2021, 155: 112402-112412.
[24] Junshan Wang, Hao Chen, Yashuai Wu, Dongrui Zhao（通讯作者）. Uncover the flavor code of strong-aroma baijiu: Research progress on the revelation of aroma compounds in strong-aroma baijiu by means of modern separation technology and molecular sensory evaluation[J]. Journal of Food Composition and Analysis, 2022, 109: 104499-104516.
[25] Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao（通讯作者）, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng, Baoguo Sun. Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation[J]. Foods, 2022, 11(7): 998-1019.
[26] 董蔚, 赵东瑞, 孙啸涛, 孙宝国, 孙金沅, 黄明泉, 李贺贺. 非离子型表面活性剂/涡旋-液液微萃取结合气相色谱/质谱联用法检测白酒中邻苯二甲酸酯类塑化剂[J]. 食品安全质量检测学报, 2015, 6(7): 2639-2650.
[27] Zhe Wang, Song Wang, Pengfei Liao, Li Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang, Hehe Li. HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu[J]. Foods, 2022, 11(1): 116-130.
