吴时敏 职       称：教 授 所属学科： 食品科学与工程 研究方向：（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 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                  农业与生物学院食品系A楼2区211室 邮        编：200240

 

个人简介：

吴时敏，上海交通大学长聘教授，博士生导师、研究组长（PI）。2005年12月，汉诺威大学食品化学博士毕业，获德国自然科学博士学位 (Dr. rer. nat.)；2006年1月，经人才引进，任职于上海交通大学农业与生物学院食品科学与工程系。

曾获德国DAAD奖、上海交大首届晨星学者奖、国际Eni奖提名、德国汉诺威大学Certificate of Appreciation、美国化学会ACS Membership Award等；学术兼职多个专业期刊编委，以及食品安全与质量、食品化学、油脂科学与工程等多个学术组织或行业专家委员、科普专家、常务理事或理事; 长期担任国家、省部级或第三方基金奖励和人才计划等评审专家；受邀“食品加工与安全”专题，培训国内多个省市干部或企业高层逾数千人次。

主讲食品科学与工程研究生专业基础课《高级食品化学》、专业前沿课《现代食品分析方法进展》和本科生必修课《食品分析实验》课程；研究聚焦食品质量与安全，以非极性或弱极性分子为主要研究对象，采用多维全链、多学科交叉和组学技术，研究其分析制取、加工贮藏、质量安全、功能营养、品质控制和高值化绿色综合利用。

 

主要成果：

      研究室既执着追求学术研究的质量、基础性和前瞻性，又着眼于踏实解决瓶颈技术难题和食品安全公益性问题，连续主持圆满完成国际国内公益基础研究（含NSFC多项）和国内外企业R&D共计40多项。

吴时敏教授以第一或唯一通讯作者，在Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Food Chemistry、Journal of Agricultural and Food Chemistry、Food Control、Food & Function、Journal of Dairy Science、Chemosphere等学术期刊发表论文100多篇；出版著作6部，其中主编第一本系统论述功能性油脂的专著《功能性油脂》，已被引600余次；第一发明及责任人申请发明专利17项（其中已授权11项）；主要起草研究制定国家与行业标准3项（其中已颁布实施国家标准1项）。   

研究室在食（药）油脂及其副产品、功能性脂质、风味与天然香辛料、天然食药用精油及其相关领域，如：食品、饮料、调味品、医药、日化、检测、环保、能源、机械和材料等，已具备深入开展相关科学研究和技术开发的理论积累、实践经验与技术平台。

 

特色文化：

衷心感谢学术同行、业界及各类计划的信任与支持，团队已形成相互关联的三个研究特色：（1）脂溶性化学危害物（如PAHs）的快速筛查、精准分析、形成机制、迁移变化、安全评估、阻抑控制、降害脱除和转化为宝；（2）天然食（药）用特色油脂或特殊脂质的绿色高效制备、功能发掘、特性表征、追溯鉴伪、质量控制与高值化开发；（3）天然食（药）用香精油的绿色高效制备、功能发掘和高值化开发。热诚欢迎学术界、企业及研发机构，就共同感兴趣的议题，开展坦诚愉快之交流合作！

本研究室秉持限量培养质量，鼓励勤于思考、敢于担当、开拓进取、追求卓越，指导毕业的硕士、博士和博士后，以及在本室完成PRP、科技创新、毕业课题等科研训练的学士，均乐观积极、能力突出、视野广阔，不断涌现出上海交大优秀毕业生、优秀博士后、上海市优秀毕业生、国际杰青学者等，广受海内外好评和欢迎。

研究室秉持 “脂道香得” 文化：既包含研究室主攻关键词“脂&香”，又谐音寓意“道远知骥，相得益彰”。

 

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

 

近年代表性论文（*: 唯一通讯）：

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

[2] Ge YX, Wu SM*, Yan K (2023). 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, 63(23): 6168−6181. https://doi.org/10.1080/10408398.2022.2028717

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

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

[5] 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, 381:132309.    https://doi.org/10.1016/j.foodchem.2022.132309

[6] 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

[7] 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

[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* (2021). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, 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 (2017). 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 (2016). 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 (2016). 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* (2016). 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 (2016). 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

 

合作编（译）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.