硕士生导师简介

 

邵雅芳 专业学科：食品科学 研究方向：食品质量与安全

  

邵雅芳，女，博士，中共党员，中国水稻研究所副研究员。2014年获浙江大学博士学位，同年7月份进入中国水稻研究所工作，主要从事稻米营养与品质评价研究。先后主持国家自然科学基金项目、国家标准样品研制项目、农业行业标准制定和修订项目、国家农产品质量安全风险评估重大专项课题、院所基金等项目共十余项，参加浙江省自然科学基金项目、国家重点研发计划项目等多项。迄今在Food Chemistry, Journal of Agricultural and Food Chemistry, Journal of Food Science等期刊发表论文多篇。编写著作章节1篇，研制国家标准样品1项，制定行业标准2项，授权发明专利1项。

主要研究方向

1.稻米营养与功能因子的研究：重点研究不同颜色稻米中多酚类化合物的分布、积累变化规律和相关品质形成的机理。

2.稻米品质评价研究：稻米品质指标的筛选与验证及品质评价体系的构建。

2015年以来发表的论文

1.Shao, Y. F.*, Hu, Z. Q., Liu, C. Z., Xu, Q. Y., Zhang, H. L., Yan, Q., Zhu, D. W., Zhu, Z. W.* (2021). Phenolic acids and phytosterols in rice grains and wheat flours consumed in five regions of china. Journal of Food Science, 86(5), 1878-1892.

2.Yan, Q.*, Xu, Y., Chen, L., Cao, Z. Y., Shao, Y. F., Xu, Y. F., Yu, Y. H., Fang, C. Y., Zhu, Z. W.*, Feng, G. Z.*, Chen, M. X.* (2021). Irrigation with secondary municipal-treated wastewater: Potential effects, accumulation of typical antibiotics and grain quality responses in rice (Oryza sativa L.). Journal of Hazardous Materials, 410, 124655.

3.郑小龙, 周菁清, 滕颖, 章林平, 邵雅芳, 胡培松, 魏祥进. (2021). 粳稻穗部不同部位籽粒产量相关性状差异及其与内源激素的相关性. 中国水稻科学, 1-19.

4.胡贤巧, 张卫星, 邵雅芳, 于永红, 卢林, 陈铭学. (2021). 我国近20年稻米品质优质率状况分析. 中国稻米, 27(04), 84-87.

5.Song, H. X., Zhang, L. Q., Wu, L. P., Huang, W. S., Wang, M. M., Zhang, L. X., Shao, Y. F., Wang, M., … Lu, B. Y.* (2020). Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China. Food Chemistry, 321, 126675.

6.邵雅芳. (2020). 稻米的营养功能特点. 中国稻米, 26(06), 1-11.

7.Hu, Z. Q.*, Shao, Y. F., Lu, L. , Fang, C. Y.,  Hu, X. Q., & Zhu, Z.W.* (2019). Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice. Journal of Food Measurement and Characterization. 13(3), 1898-1906.

8.Shao, Y. F., Hu, Z. Q., Yu, Y. H., Mou, R. X., Zhu, Z.W.*, & Beta, T.* (2018). Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice. Food Chemistry, 239, 733.

9.Pang, Y. H.,  Ahmed, S. ,  Xu, Y. J.,  Beta, T.,  Zhu, Z. W., &  Shao, Y. F.*, Bao, J. S.* (2018). Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice. Food Chemistry, 240, 212-221.

10.Hu, Z. Q.*, Tang, X. Z., Zhang, M., Hu, X. Q., Yu, C., Zhu, Z. W., Shao, Y. F.* (2018). Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Advances, 8 (13), 7123-7132.

11.Wang, M. M., Huang, W. S., Hu, Y. Z., Zhang, L. X., Shao, Y. F., Wang, M., Zhang, F., Zhao, Z. Y., … Lu, B. Y.* (2018). Phytosterol Profiles of Common Foods and Estimated Natural Intake of Different Structures and Forms in China. Journal of Agricultural and Food Chemistry, 66(11), 2669-2676.

12.Hu, Z. Q.,  Tang, X. Z.,  Liu, J. F.,  Zhu, Z. W., & Shao, Y. F.* (2017). Effect of parboiling on phytochemical content, antioxidant activity and physicochemical properties of germinated red rice. Food Chemistry, 214, 285-292.

13.Shao, Y. F.*,  Fang, C. Y.,  Zhang, H. L.,  Shi, Y. P., &  Zhu, Z. W.* (2017). Variation of phenolics, tocols, antioxidant activities, and soluble sugar compositions in red and black rice (Oryza sativa L.) during boiling. Cereal Chemistry, 94(5), 811-819.

14.Hu, X. Q., Fang, C. Y., Lu, L., Hu, Z. Q., Shao, Y. F., Zhu, Z. W.* (2017). Determination of soluble sugar profile in rice. Journal of Chromatography B, 1058, 19-23.

15.胡贤巧, 孙丽娟, 邵雅芳, 张卫星, 许立, 郑小龙, 牟仁祥, 章林平, 朱智伟. (2017). 水稻标准体系存在问题及改进措施探析. 农产品质量与安全, 6, 23-27.

16.方长云, 胡贤巧, 邵雅芳, 扈战强, 卢林, 段彬伍. (2017). 基于雷达图分析法初步评价稻米食味品质的研究. 中国稻米, 23(02), 13-17.

17.邵雅芳*, 刘程智, 包劲松. (2016). 水稻Ra基因的分子标记开发及应用. 分子植物育种, 14(09), 2405-2411.

18.Yu, Y. H., Shao, Y. F., Liu, J., Fan, Y. Y., Sun, C. X., Cao, Z. Y., & Zhuang, J. Y.* (2015). Mapping of Quantitative Trait Loci for Contents of Macro- and Microelements in Milled Rice (Oryza sativa L.). Journal of Agricultural and Food Chemistry. 63(35), 7813-7818.

19.Shao, Y. F., & Bao, J. S.* (2015). Polyphenols in whole rice grain: genetic diversity and health benefits. Food Chemistry, 180, 86-97.

参编著作章节

Shao, Y. F.*, & Bao, J. S. (2019). Rice phenolics and other natural products (Chapter 8). In Rice: Chemistry and Technology, 4th Edition (Editor Bao, J. S.). pp221-271.

国家标准样品

稻米直链淀粉含量标准样品214-2021，GSB 11-3875-2021，2021-08-20

标准制（修）定

1.食用稻品种品质 NY/T 593-2021，农业行业标准，2021-05-07，2/7

2.黑米花色苷的测定 高效液相色谱法NY/T 3164-2017，农业行业标准，2017-12-22，1/8

授权专利

多年/多点水稻品种品质稳定性判定的方法，ZL 202010144524.3，2021-02-26授权，1/8

 

通讯地址：浙江省杭州市体育场路359号中国水稻研究所 310006

电　　话：0571－63370351

电子邮箱：shaoyafang@caas.cn