赵慧妍

基本信息

学 位：博士

导师情况：硕士生导师

研究方向：发酵食品风味形成与调控

电子邮箱：zhaohuiyan@taihepaimai.com

通讯地址：广东省阳江市江城区罗琴路1号

个人简介

1、教育背景

2017.09-2023.07，中国农业大学，粮食、油脂及植物蛋白工程，博士

2013.09-2017.06，东北农业大学，食品科学与工程，学士

2、工作背景

2023.09-至今，广东海洋大学阳江校区食品科学与工程学院，专任教师

科研项目

1、“十四五”国家重点研发计划（2021YFD2100102），传统特色豆类食品品质形成机理及其调控技术研究，参与

2、广东海洋大学高层次人才科研启动经费：豆豉产豉香风味菌株筛选及其改善风味机制研究，2024-2027，在研，主持。

学术论文

1. Zhao H., Chen H, Wu G, Xu J, Zhu W, Chen J, Luo D, Guo S. Integrative metabolomics – gc-ims approach to assess metabolic and flavour substance shifts during fermentation of yangjiang douchi[J]. Food Chemistry, 2025, 466: 142199.

2. Zhao, H.; Xu, J.; Wang, R.; Liu, X.; Peng, X.; Guo, S. Succession and diversity of microbial flora during the fermentation of douchi and their effects on the formation of characteristic aroma. Foods, 2023 ,12, 329.

3. Zhao, H., Ren, L., Shen, R., Guo, S. and Peng, X. Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia). International Journal of Food Science and Technology, 2022, 57: 2277-2284.

4. Chen H^#, Zhao H^#（共同一作）, Jiang G, Chen J, Yi J, Zhou C, Luo D. The flavour of wheat gluten hydrolysate after corynebacterium glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time[J]. Food Chemistry, 2024, 458: 140238.

5. Chen H, Zhou C, Jiang G, Yi J, Guan J, Xu M, Zhao H^*（共同通讯）, Luo D^*. Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning[J]. LWT, 2024, 208: 116700.

6. Chen H^#, Zhao H^#（共同一作）, Li C, Zhou C, Chen J, Xu W, Jiang G, Guan J, Du Z, Luo D. Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites[J]. Foods, 2024, 13.DOI:10.3390/foods13233805.

7. Jiang X, Zhao H^*（共同通讯）, Luo D^*, et al. Correlation between Microbial Community. Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi. Journal of Future Foods, 2024.

8. 刘丽燕, 周春霞, 徐梅珍, 陈金, 蒋桂丽, 罗东辉^*, 赵慧妍^*（共同通讯）.豆豉中呈味肽的分离鉴定及其呈味特性[J].食品科学, 2024, 45(18):176-182.

专利

一种豆豉多肽提取物及其制备方法与应用:CN202410793227.X[P]. 2024-09-10.

奖励

第十四届“挑战杯”广东大学生创业计划竞赛金奖，优秀指导教师，2024.5.19.