姓名：谷惠文
性别：男
学历：博士研究生
职称：副教授
工作单位：长江大学化学与环境工程学院
教育情况：
2007.09—2011.06 湘南学院，应用化学，学士
2011.09—2013.06 湖南大学，分析化学，硕士
2013.09—2016.06 湖南大学，分析化学，博士
工作经历：
2016.07—2020.11 长江大学，化学与环境工程学院，讲师
2020.12—至今 长江大学，化学与环境工程学院，副教授
所主持的项目及其进展：
(1)国家自然科学基金面上项目（32371501）：基于多维动态代谢组学技术的葡萄酒抗氧化功效物质基础及其作用机制研究，合同经费50万元，2024.01-2.07.12，主持
(2)国家自然科学基金青年项目（32001790）：基于关键抗氧化活性成分差异的葡萄酒真实性鉴别方法研究，合同经费30万元，2021.01-2023.12，主持
(3)湖北省自然科学基金面上项目（2022CFB161）：基于水质指纹识别的石油石化污染物溯源及智能化预测系统研究，合同经费5万元，2022.06-2024.06，主持
(4)湖北省自然科学基金青年项目（2018CFB165）：基于三维荧光光谱的多环芳烃快速检测方法及其生物降解动态监测应用研究，合同经费5万元，2018.01-2020.12，主持
(5)林产化学与工程国家民委重点实验室开放基金课题（GXFK2210）：山胡椒精油关键抗菌活性成分筛选及协同抗菌机制研究，合同经费1.5万元，2022.05-2024.04，主持
(6)国家自然科学面上项目（32272409）：绿茶等级差异的代谢组学解析及跨时空高维量化评价模型构建，合同经费54万元，2023.01-2026.12，参与
(7)国家自然科学青年项目（32001790）：基于三维色谱指纹图谱的茶叶质量等级评定新方法研究，合同经费25万元，2018.01-2020.12，参与
主要研究方向：
食品质量安全检测、食品真实性检测与溯源、食品化学、食品分析、化学计量学
代表性著作：
[1]H.W. Gu, H.H. Zhou, Y. Lv, Q. Wu*, Y. Pan, Z.X. Peng, X.H. Zhang*, X.L.Yin*. Geographical origin identification of Chinese red wines using ultraviolet-visible spectroscopy coupled with machine learning techniques. Journal of Food Composition and Analysis, 2023, 119: 105265. (JCR Q2, IF=4.3)
[2]T. Geng, Y. Wang, X.L. Yin, W. Chen, H.W. Gu*. Comprehensive Review on the Excitation-Emission Matrix Fluorescence Spectroscopic Characterization of Petroleum-Containing Substances: Principles, Methods, and Applications. Critical Reviews in Analytical Chemistry, 2023, in press, https://doi.org/10.1080/10408347.2023.2205500. (JCR Q1, IF=5.0)
[3]W.J. Long, X.Y. Bai, S.Y. Wang, H.Y. Chen, X.L. Yin, H.W. Gu*, J. Yang*, H.Y. Fu*. UHPLC-QTOF-MS-based untargeted metabolomics and mineral element analysis insight into the geographical differences of Chrysanthemum morifolium Ramat cv. “Hangbaiju” from different origins. Food Research International, 2023, 163: 112186. (JCR Q1, IF=8.1)
[4]X.L. Yin, W.J. Fu, Y. Chen, R.F. Zhou, W.Q. Sun, B.M. Ding, X.T. Peng*, H.W. Gu*. GC-MS-based untargeted metabolomics reveals the key volatile organic compounds for discriminating grades of Yichang big-leaf green tea. LWT-Food Science and Technology, 2022, 171: 114148. (JCR Q1, IF=6.0)
[5]Y. Pan, H.W. Gu*, Y Lv, X.L. Yin, Y. Chen, W.J. Long, H.Y. Fu*, Y.B. She*. Untargeted metabolomic analysis of Chinese red wines for geographical origin traceability by UPLC-QTOF-MS coupled with chemometrics. Food Chemistry, 2022, 394: 133473. (JCR Q1, IF=8.8, ESI高被引论文)
[6]H.W. Gu, X.L. Yin*, T.Q. Peng, Y. Pan, H.N. Cui, Z.Q. Li, W.Q Sun, B.M. Ding, X.C. Hu, Z.H. Zhang, Z. Liu*. Geographical origin identification and chemical markers screening of Chinese green tea using two-dimensional fingerprints technique coupled with multivariate chemometric methods. Food Control, 2022, 135: 108795. (JCR Q1, IF=6.0, ESI高被引论文)
[7]X.H. Zhang*, J.J. Zheng, X.D. Qing, F. Lin, Y.T. Yuan, K.L. Yang, J.Z. Zhang, H.W. Gu*. Extraction and determination of phenolic compounds in Chinese teas using a novel compound salt aqueous two-phase system coupled with multivariate chemometric methods. LWT-Food Science and Technology, 2022, 162: 113477. (JCR Q1, IF=6.0)
[8]Z.Z. Liu, H.W. Gu*, X.Z. Guo, T. Geng, C.L. Li, G.X. Liu, Z.S. Wang, X.C Li, W. Chen*. Tracing sources of oilfield wastewater based on excitation-emission matrix fluorescence spectroscopy coupled with chemical pattern recognition techniques. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2022, 281: 121596. (JCR Q1, IF=4.4)
[9]W.J. Fu, Z.X. Peng, Y. Dai, Y.F. Yang, J.Y. Song, W.Q. Sun, B.M. Ding, H.W. Gu*, X.L. Yin*. Highly fluorescent N doped C-dots as sensor for selective detection of Hg2 in beverages. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2022, 265: 120392. (JCR Q1, IF=4.4)
[10]Q. Wu, H.W. Gu*, X.L. Yin, H.H. Zhou, H.Y. Chang, J. Shi, Y. Chen, X.F. Yan, Z. Liu*. Development of an HPLC-DAD method combined with chemometrics for differentiating geographical origins of Chinese red wines on the basis of phenolic compounds. Food Analytical Methods, 2021, 14: 1895-1907. (JCR Q3, IF=2.9)
[11]H.W. Gu, X.L. Yin*, Y.X. Ma, J. Wang, F. Yang, W.Q. Sun, B.M. Ding, Y. Chen, Z. Liu*. Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics. LWT-Food Science and Technology, 2020, 130: 109688. (JCR Q1, IF=6.0)
[12]H.W. Gu*, X.L. Yin, X.C. Zhou, Y. Chen, X.Z. Meng, T.Q. Peng. Impact of diverse background interferences on the alternating trilinear decomposition modeling of excitation-emission matrix fluorescence data acquired from different sample sources. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2020, 232: 118173. (JCR Q1, IF=4.4)
[13]T.Q. Peng, X.L. Yin*, W.Q. Sun, B.M. Ding, L.A. Ma, H.W. Gu*. Developing an excitation-emission matrix fluorescence spectroscopy method coupled with multi-way classification algorithms for the identification of the adulteration of Shanxi aged vinegars. Food Analytical Methods, 2019, 12: 2306-2313. (JCR Q3, IF=2.9)
[14]X.L. Yin, H.W. Gu*, A.R. Jalalvand, Y.J. Liu, Y. Chen, T.Q. Peng. Dealing with overlapped and unaligned chromatographic peaks by second-order multivariate calibration for complex sample analysis: Fast and green quantification of eight selected preservatives in facial masks. Journal of Chromatography A, 2018, 1573: 18-27. (JCR Q2, IF=4.1)
[15]X.L. Yin, H.W. Gu*, Q. Wu, T.Q. Peng, S.H. Zhang, Yang Liu. Second-order calibration serves as a remedial measure for the simultaneous determination of andrographolide and dehydroandrographolide in Andrographis paniculata and its preparations by HPLC without complete baseline separation. Journal of Separation Science, 2018, 41(16): 3232-3240. (JCR Q2, IF=3.1)
[16]X.L. Yin, H.W. Gu*, X.L. Liu, S.H. Zhang, H.L. Wu*. Comparison of three-way and four-way calibration for the real-time quantitative analysis of drug hydrolysis in complex dynamic samples by excitation-emission matrix fluorescence. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2018, 192: 437-445. (JCR Q1, IF=4.4)
