李秀霞

个人简介

姓名：李秀霞科研团队：大宗水产品贮藏加工

邮箱：lixiuxiaxxx@163.com 政治面貌：中共党员

职称：教授入职时间：2008年6月

李秀霞，博士，渤海大学教授，硕士生导师。主要从事生物活性成分稳态化技术、食品保鲜材料和保鲜技术方面的研究，近5年来发表SCI论文10余篇，申请国家发明专利5件，授权专利2件

教育背景

1.2005.09-2008.06：中国农业大学，农业工程，工学博士

2.2000.09-2003.06：东北农业大学，动物营养与饲料科学，农学硕士

学术论文

1. Yang Qu, Xiuxia Li^*, Jianrong Li^*, et al. Combining network pharmacology and experimental verification to study the anti-colon cancer effect and mechanism of glucosinolate derivative-Sulforaphene. Journal of the Science of Food and Agriculture. 2024, 104(14): 8769-8779.

2. Yang Qu, Xiuxia Li^*, Xiaoqiao Chen, et al. Novel pH-sensitive gellan gum–ε-polylysine hydrogel microspheres for sulforaphene delivery. Journal of the Science of Food and Agriculture. 2024, 104(15): 9423-9433.

3. Xiaoqiao Chen, Kailong Zheng, YangQu, et al. Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation. Journal of Food Safety. 2024, 44: e13116.

4. 李秀霞, 郑凯泷, 张德福, 等. 臭氧水杀菌对冰温贮藏牡蛎新鲜度和品质的影响.中国食品学报. 2024, 24(6): 308-318.

5. 孙协军, 陈笑俏, 李秀霞, 等. 低温等离子体杀菌对虹鳟肌球蛋白降解及相关组织蛋白酶活性的影响.食品工业科技.2025. 10.13386/j.issn1002-0306.2024060181

6. 曲杨, 李秀霞, 励建荣, 等. 莱菔素的生物活性及其稳态化技术研究进展.中国食品添加剂.2024,4: 300-306.

7. 李秀霞, 马莹莹, 蔡路昀, 等. 负载多酚的 ε-聚赖氨酸/聚天冬氨酸离子凝胶的制备及性能分析.中国食品学报. 2023, 23(2): 40-47.

8. 李秀霞, 曲杨, 励建荣, 等. 萝卜硫素和莱菔素提取、纯化及检测方法研究进展.现代食品科技.2023,39(10):327-330.

9. 孙协军, 曲杨, 励建荣, 等. 萝卜硫素和莱菔素的酶法制备及影响因素研究进展.食品与发酵工业.2023, 49(15):305-310.

10. Xiaofang Liu, Xiejun Sun, Xiaoqiao Chen, et al. Effect of slightly acidic electrolyzed water（SAEW） combined with ultrasound sterilization on quality of Bigeye tuna (Thunnus obesus) during cryogenic storage. Journal of Food Composition and Analysis. 2023, 115: 104999.

11. Yingying Ma, Xiu-xia Li^*, Luyun Cai, et al. pH-Sensitive ε-polylysine/polyaspartic acid/zein nanoﬁber membranes for the targeted release of polyphenols. Food & Function. 2022, 13: 6792-6801.

12. Xiaoqiao Chen, Hongying Liu, Xiuxia Li^*, et al. Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage. LWT - Food Science and Technology. 2022, 154(15): 112737.

13. Xiaofang Liu, Xiejun Sun, Yajing Wei, et al. Effects of ultrasonic treatment on physico-chemical properties and structure of tuna (Thunnus tonggol) myofibrillar proteins. Journal of Food Composition and Analysis. 2022, 108: 104438.

14. 孙协军, 刘文俊, 魏雅静, 等. 鼓风速冻对海鲈鱼肌原纤维蛋白理化性质和结构的影响. 渤海大学学报（自然科学版）. 2022, 43(4): 298-303.

15. 孙协军, 时广源, 魏雅静, 等. 超声波辅助冷冻对海鲈鱼肌原纤维蛋白理化性质的影响.食品与发酵科技.2022,58(4):20-24.

16. 孙协军, 陈钦秀, 时广源, 等. 负载多酚静电纺丝膜的制备及多酚活性分析.中国食品添加剂.2022,8:87-92.

17. Yingying Ma, Xiuxia Li^*, Pan Sun, et al. Effect of ultrasonic thawing on gel properties of tuna myofibrillar proteins. Journal of Food Processing and Preservation, 2021, 46(2): e16268.

18. 李秀霞, 刘孝芳, 刘宏影, 等. 超声波辅助冷冻与低温速冻对海鲈鱼冰晶形态及冻藏期间鱼肉肌原纤维蛋白结构的影响[J]. 中国食品学报, 2021, 21(10): 169-176.

19. Xiu-xia Li, Yingying Ma, Pan Sun, et al. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito[J]. Journal of food processing and preservation, 2021, 45(1): e14930.

代表性专利

1. 李秀霞，王珍，励建荣，孙协军，刘雪飞，孙彤，马莹莹. 一种用于淡水养殖水体孔雀石绿残留量液相色谱-可见光和荧光同时检测的样品前处理方法 ZL201910561673.7. 2021-8-17.

2. 励建荣，孙协军，李秀霞，孙攀，蔡路昀，刘雪飞. 一种冷冻鱿鱼的快速解冻方法 ZL201710919743.2 2021-1-26.

承担教学

本科生《食品分析》；研究生《现代仪器分析技术》

研究生培养

每年招收食品与营养专业硕士研究生1~2名。