姓名：欧阳琴

性别：女

学历：博士研究生

职称：教授

工作单位：江苏大学

教育情况：

2011年9月-2014年6月，江苏大学，食品科学，博士学位

2009年9月-2012年6月，江苏大学，农产品加工及贮藏工程，硕士学位

2005年9月-2009年6月，江苏大学，食品科学与工程，学士学位

工作经历：

2021年7月-至今，江苏大学，教授，博士生导师

2018年12月-2019年12月，USDA-ARS，访问学者

2020年12月-2021年7月，江苏大学，副教授，博士生导师

2017年5月-2020年12月，江苏大学，副教授，硕士生导师

2014年12月-2018年12月，江苏大学，农业工程，博士后

2014年7月-2017年5月，江苏大学，讲师

所主持的项目及其进展：

主要科研项目：

国家自然科学基金面上项目（32172289），抹茶干燥过程品质的动态变化规律及多传感数字化描述研究, 2022/01-2025/12，主持

国家自然科学基金青年基金（31801633），基于显微高光谱成像技术的抹茶品质快速无损检测机理研究，2019/01-2021/12，主持

国家重点研发计划子课题（2017YFC1600801），冷冻原料肉腐败变质智能化实时监测预警技术研究，2018/01-2021/12，主持

国家重点研发计划子课题（2018YFD0700504），精制茶品质评价技术研究，2018/06-2020/12，主持

江苏省优秀青年基金（BK20190100），食品质量安全快速无损检测研究，2019/07-2022/06，主持

江苏省自然科学基金青年基金（BK20150502），黄酒勾兑过程中品质智能化评价的仿生机制研究，2015/07 -2018/06，主持

中国博士后特别资助项目（2016T90429），视觉、嗅觉和味觉传感信息融合的黄酒品质评价机理研究，2017/01-2018/12，主持

中国博士后基金面上项目（2015M571698），黄酒勾兑过程品质的多仿生传感信息融合智能评价研究，2016/01-2017/12，主持

所受奖项：

2015年江苏省优秀博士学位论文，仿生传感器及近红外光谱技术在黄酒品质检测中的应用研究

2016年江苏省科学技术一等奖，茶叶加工过程智能在线监测技术及新产品开发，4/10

2015年教育部自然科学二等奖，农产（食）品品质安全智能评价和快速检测理论基础研究，3/7

2020年中国食品科学技术学会科技创新奖技术进步二等奖，食品工业用茶精深加工在线监控及产品数字化评价技术开发，1/10

2021年中国轻工业联合会科技进步一等奖，工业速溶茶粉精深加工过程关键技术创新及应用，3/10

第十二届大北农科技创新奖，高品质速溶茶粉绿色智能化加工关键技术创新及应用，2/10

主要研究方向：

食品品质安全的快速智能检测技术及装备研发，涉及近红外光谱技术、高光谱图像检测技术、仿生传感器技术、上转换纳米荧光传感技术、表面增强拉曼光谱技术、多技术融合等。

代表性著作：

Haihui Pan, Waqas Ahmad, Tianhui Jiao, Afang Zhu, Qin Ouyang*, Quansheng Chen*. Label-free Au NRs-based SERS coupled with chemometrics for rapid quantitative detection of thiabendazole residues in citrus. Food Chemistry. 2022, 375.

Yawen Rong, Md Mehedi Hassan, Qin Ouyang*, Li Wang, Tianhui Jiao, Quansheng Chen*. Ratiometric upconversion fluorometric turn-off nanosensor for quantification of furfural in foods. Sensors and Actuators B: Chemical. 2022, 350.

Jizhong Wu, Qin Ouyang1,*, Bosoon Park, Rui Kang, Zhen Wang, Li Wang, Quansheng Chen*. Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality. Food Chemistry. 2022, 371: 131100.

Jizhong Wu, Waqas Ahmad, Qin Ouyang*, Jingui Zhang, Mingming Zhang, Quansheng Chen*. Regenerative Flexible Upconversion-Luminescence Biosensor for Visual Detection of Diethylstilbestrol Based on Smartphone Imaging. Analytical Chemistry. 2021, 93(47): 15667-15676.

Qin Ouyang, Li Wang, Waqas Ahmad, Yongcun Yang, Quansheng Chen*.  Upconversion Nanoprobes Based on a Horseradish Peroxidase-Regulated Dual-Mode Strategy for the Ultrasensitive Detection of Staphylococcus aureus in Meat. Journal of Agricultural and Food Chemistry, 2021, 69(34): 9947-9956.

Muhammad Zareef, Muhammad Arslan, Md Mehedi Hassan, Muhammad Waqas, Shujat Ali, Huanhuan Li, Qin Ouyang*, Xiangyang Wu, Malik Muhammad Hashim, Quansheng Chen*. Recent advances in assessing qualitative and quantitative aspects of cereals using nondestructive techniques: A review. Trends in Food Science & Technology, 2021, 116: 815-828.

Qin Ouyang*, Li Wang, Waqas Ahmad, Yawen Rong, Huanhuan Li, Yuqian Hu, Quansheng Chen*. A highly sensitive detection of carbendazim pesticide in food based on the upconversion-MnO2 luminescent resonance energy transfer biosensor. Food Chemistry. 2021, 349: 129157.

Qin Ouyang*, Li Wang, Bosoon Park*, Rui Kang, Quansheng Chen*. Simultaneous quantification of chemical constituents in matcha with visible-near infrared hyperspectral imaging technology. Food Chemistry. 2021, 350: 129141.

Afang Zhu, Tianhui Jiao, Shujat Ali, Yi Xu, Qin Ouyang*, Quansheng Chen*. SERS Sensors Based on Aptamer-Gated Mesoporous Silica Nanoparticles for Quantitative Detection of Staphylococcus aureus with Signal Molecular Release. Analytical Chemistry. 2021, 93(28): 9788-9796.

Yawen Rong, Md Mehedi Hassan, Qin Ouyang*, Quansheng Chen*. Lanthanide ion (Ln3 )-based upconversion sensor for quantification of food contaminants: A review. Comprehensive Reviews in Food Science and Food Safety. 2021, 20(4): 3531-3578.

Qin Ouyang*, Yongcun Yang, Shujat Ali, Li Wang, Huanhuan Li, Quansheng Chen*. Upconversion nanoparticles-based FRET system for sensitive detection of Staphylococcus aureus. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2021, 255: 119734.

Afang Zhu, Shujat Ali, Yi Xu, Qin Ouyang*, Quansheng Chen*. A SERS aptasensor based on AuNPs functionalized PDMS film for selective and sensitive detection of Staphylococcus aureus. Biosensors and Bioelectronics. 2021, 172: 112806.

Muhammad Zareef, Muhammad Arslan, Md Mehedi Hassan, Shujat Ali, Qin Ouyang*, Huanhuan Li, Xiangyang Wu, Malik Muhammad Hashim, Sadaf Javaria, Quansheng Chen*. Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia). Food Chemistry. 2021, 359: 129928.

Yawen Rong, Shujat Ali, Qin Ouyang*, Li Wang, Bing Wang, Quansheng Chen*. A turn-on upconversion fluorescence sensor for acrylamide in potato chips based on fluorescence resonance energy transfer and thiol-ene Michael addition. Food Chemistry. 2021, 351: 129215.

Yawen Rong, Shujat Ali, Qin Ouyang*, Li Wang, Huanhuan Li, Quansheng Chen*. Development of a bimodal sensor based on upconversion nanoparticles and surface-enhanced Raman for the sensitive determination of dibutyl phthalate in food. Journal of Food Composition and Analysis. 2021, 100: 103929.

Qin Ouyang, Yongcun Yang, Bosoon Park*, Rui Kang, Jizhong Wu, Quansheng Chen*, Zhiming Guo, Huanhuan Li. A novel hyperspectral microscope imaging technology for rapid evaluation of particle size distribution in matcha. Journal of Food Engineering. 2020, 272: 109782.

Qin Ouyang*, Li Wang, Bosoon Park*, Rui Kang, Zhen Wang, Quansheng Chen*, Zhiming Guo. Assessment of matcha sensory quality using hyperspectral microscope imaging technology. LWT - Food Science and Technology. 2020, 125: 109254.

Qin Ouyang, Yongcun Yang, Jizhong Wu, Quansheng Chen*, Zhiming Guo, Huanhuan Li. Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics. LWT - Food Science and Technology. 2020, 118: 108768.

Qin Ouyang, Li Wang, Muhammad Zareef, Quansheng Chen*, Zhiming Guo, Huanhuan Li. A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy. Microchemical Journal. 2020, 157: 105020.

Qin Ouyang, Yongcun Yang, Jizhong Wu, Zhengquan Liu, XiaoHong Chen, Chunwang Dong, Quansheng Chen*, Zhengzu Zhang*, Zhiming Guo. Rapid sensing of total theaflavins content in black tea using a portable electronic tongue system coupled to efficient variables selection algorithms. Journal of Food Composition and Analysis. 2019, 75: 43-48.