PI组长：

吴时敏 长聘教授/博士生导师 电话/ 传真：021-34205717   电子信箱：wushimin@sjtu.edu.cn 联系地址：上海市闵行区东川路800号上海交通大学 必威食品系A楼2区211室

    

主要研究领域:

1.食品质量与安全

2.油脂、油料和脂质

3.天然香辛料及风味

 

PI研究组代表性成果：   

研究室长期主攻食品的化学质量与安全，在脂溶性化学有害物的分布溯源、影响因素、快速筛查、精准测定、形成机制、迁移变化、阻抑控制、暴露量与风险评估，以及脂质、油脂油料和香辛料关联的食品（配料或副产物）之分析制取、加工贮藏、功能特性、品质控制和高值化绿色综合利用等方面，已取得系列成果或良好进展。主持并圆满完成基础研究、应用研发和技术咨询等各类科研项目40多项，出版专著或教材6部，通讯或第一作者发表学术论文100多篇，发明专利17件，制订标准3项。

 

研究室招聘：

招聘认同本研究室“脂道香得”价值观的以下青年才俊：

1. 助理研究员3名（优秀者可协助申聘副高）：

博士毕业不超过12年，一作论文或授权专利数累计不少于8，招满为止。

2. 博士后2-3名：

博士毕业不超过5年，一作论文或授权专利数累计不少于5，常年有效。

3. 博硕士研究生：

诚挚欢迎符合交大博硕士报考条件和热衷科创的本科生加盟！

邮件请发至：wushimin@sjtu.edu.cn

 

主要学术成果：

1. 合作出版专著和教材

[1] 吴时敏主编 (王兴国, 周祥山参编). 功能性油脂[M]. 北京: 中国轻工业出版社, 2001年4月.

[2] 吴时敏主编 (马欣, 张立敏, 高媛参编). 食品分析与检验实验教程[M]. 上海: 上海交通大学出版社, 2022年6月.

[3] Wu SM*, Gong GY, Yan K, Sun YQ, Zhang LM (2020). Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. Advances in Food and Nutrition Research, 93: 59-112, Elsevier, ISSN: 1043-4526.

[4] 陆贻通, 吴时敏, 施春雷等译. 确保全球食品安全—探索全球协调[M]. 上海: 上海交通大学出版社, 2015年11月.

[5] 杨月欣, 葛可佑主编（吴时敏等参编）. 中国营养科学全书 [M]. 北京: 人民卫生出版社, 2019年9月.

[6] 金青哲主编 (吴时敏等参编). 功能性脂质 [M]. 北京: 中国轻工业出版社, 2013年8月.

 

2.近期主要论文（*：唯一通讯）

[1] Li W, Wu SM*. Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: profiles in market samples and formation during home cooking. Food Chemistry, 2023, 430: 136929. https://doi.org/10.1016/j.foodchem.2023.136929

[2] Mou BL, Gong GY, Wu SM*. Biodegradation mechanisms of polycyclic aromatic hydrocarbons: Combination of instrumental analysis and theoretical calculation. Chemosphere, 2023, 341: 140017. https://doi.org/10.1016/j.chemosphere.2023.140017

[3] Li W, Wu SM* (2023). Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation. Trends in Food Science & Technology, 2023, 131:1−13. https://doi.org/10.1016/j.tifs.2022.11.015

[4] Zhang LM, Wu SM* (2022). Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometry. Food Chemistry, 2022, 381:132309.    https://doi.org/10.1016/j.foodchem.2022.132309

[5] Ma X, Wu SM* (2022). Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2022.2146652

[6] Li W, Wu SM* (2022). Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks. Food Control, 136: 108864.  https://doi.org/10.1016/j.foodcont.2022.108864

[7] Ge YX, Wu SM*, Yan K (2022). Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies - a review. Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2022.2028717

[8] Yan K, Li W, Wu SM* (2022). Dietary exposure and risk assessment of EU priority polycyclic aromatic hydrocarbons from milks and milk powders. Journal of Dairy Science, 105(8): 6536−6547. https://doi.org/10.3168/jds.2021-21438

[9] Yousuf B, Sun YQ, Wu SM* (2022). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, 38: 574−597. https://doi.org/10.1080/87559129.2021.1876084

[10] Zhang LM, Wu SM*, Jin XY (2021). Fatty acid stable carbon isotope ratios combined with oxidation kinetics for characterization and authentication of walnut oils. Journal of Agricultural and Food Chemistry, 69(23): 6701−6709.  https://doi.org/10.1021/acs.jafc.1c01843

[11] Yousuf B, Wu SM*, Siddiqui MW (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108: 245–257. https://doi.org/10.1016/j.tifs.2021.01.016

[12] Yan K, Wu SM*, Gong GY, Xin L, Ge YX (2021). Simultaneous determination of typical chlorinated, oxygenated and EU priority PAHs in milks and milk powders. Journal of Agricultural and Food Chemistry, 69(13): 3923–3931. https://doi.org/10.1021/acs.jafc.1c00283

[13] Yousuf B, Wu SM*, Gao Y (2021). Characteristics of Karaya gum based films: Amelioration by inclusion of Schisandra Chinesis oil and its oleogel in the film formulation. Food Chemistry, 345:128859. https://doi.org/10.1016/j.foodchem.2020.128859

[14] Gao Y, Wu SM* (2020). Development and evaluation of a novel oleogel system based on starch-water-wax-oil. Food & Function, 11: 7727–7735.  https://doi.org/10.1039/D0FO01785J

[15] Sun YQ, Yan K, Wu SM*, Gong GY (2020). Occurrence, spatial distribution and impact factors of 16 polycyclic aromatic hydrocarbons in milks from nine countries. Food Control, 113: 107197. https://doi.org/10.1016/j.foodcont.2020.107197

[16] Yan K, Wu SM*, Gong GY, Sun YQ (2020). A new approach of specific determination for 6-chlorobenzo[a]pyrene and 7-chlorobenzo[a]anthracene in six different oils. Food Chemistry, 316: 126344. https://doi.org/10.1016/j.foodchem.2020.126344 

[17] Sun YQ, Wu SM* (2020). Analysis of PAHs in oily systems using modified QuEChERS with EMRLipid clean-up followed by GC-QqQ-MS. Food Control, 109: 106950.  https://doi.org/10.1016/j.foodcont.2019.106950

[18] Teng C, Wu SM*, Gong GY (2019). Bio-removal of phenanthrene, 9-fluorenone and anthracene-9,10-dione by laccase from Aspergillus niger in waste cooking oils. Food Control, 105: 219–225. https://doi.org/10.1016/j.foodcont.2019.06.015 

[19] Sun YQ, Wu SM*, Gong GY (2019). Trends of research on PAHs in food: A review and bibliometric analysis from 1997 to 2017. Trends in Food Science & Technology, 83: 86–98. https://doi.org/10.1016/j.tifs.2018.11.015

[20] Gong GY, Wu SM*, Wu XJ (2019). Effects of storage time and temperature on toxic aldehydes and polycyclic aromatic hydrocarbons in flavouring oil gravy during storage. LWT-Food Science and Technology, 116: 108510. https://doi.org/10.1016/j.lwt.2019.108510

[21] Gao Y, Wu SM* (2019). Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil. Food & Function, 2019, 10: 8056–8068. https://doi.org/10.1039/C9FO01727E

[22] Gong GY, Wu SM*, Wu XJ (2018). Effects of light intensity on polycyclic aromatic hydrocarbons and 4-hydroxy-trans-alkenals in palm oil during storage. Journal of Agricultural and Food Chemistry, 66(42):11124–11132. https://10.1021/acs.jafc.8b04096

[23] Zhao X, Gong GY, Wu SM* (2018). Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils. Food Chemistry, 239: 781–788. http://dx.doi.org/10.1016/j.foodchem.2017.07.016

[24] Gong GY, Zhao X, Wu SM* (2018). Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao. Food Control, 87: 117–125. https://doi.org/10.1016/j.foodcont.2017.12.012

[25] Zhao X, Wu SM*, Gong GY, Li G, Zhuang L. TBHQ and peanut skin inhibit accumulation of PAHs and oxygenated PAHs in peanuts during frying. Food Control, 2017, 75: 99–107. https://doi.org/10.1016/j.foodcont.2016.12.029

[26] Li G, Wu SM*, Wang L, Akoh CC. Concentration, dietary exposure and health risk estimation of polycyclic aromatic hydrocarbons (PAHs) in youtiao, a Chinese typical fried food. Food Control, 2016, 59(1): 328–336. https://doi.org/10.1016/j.foodcont.2015.06.003

[27] Li G, Wu SM*, Zeng JX, Lin Wang L, Yu WJ. Effect of frying and aluminum on the levels and migration of parent and oxygenated PAHs in a popular Chinese fried bread youtiao. Food Chemistry, 2016, 209: 123–130. https://doi.org/10.1016/j.foodchem.2016.04.036

[28] Hua HY, Jiang XF, Wu SM*. Validation and comparable analysis of aluminum in the popular Chinese fried bread youtiao by wavelength dispersive XRF. Food Chemistry, 2016, 207: 1–5. https://doi.org/10.1016/j.foodchem.2016.03.067

[29] Hua HY, Zhao X, Wu SM*, Li G. Impact of refining on the levels of 4-hydroxy-trans-alkenals, parent and oxygenated polycyclic aromatic hydrocarbons in soybean and rapeseed oils. Food Control, 2016, 67: 82–89. https://doi.org/10.1016/j.foodcont.2016.02.028