一、个人基本情况

赵莉，女，博士，山西农业大学食品科学与工程学院副教授，硕士生导师。主要围绕天然活性成分的提取分离结构鉴定、功能活性评价及功能食品开发等方面开展研究。

二、教育与工作经历

2026.01–今，山西农业大学，食品科学与工程学院，副教授

2022.07–2025.12，山西农业大学，食品科学与工程学院，讲师

2016.09-2022.06,华中农业大学，食品科学技术学院，工学博士

2012.09-2016.06,山西农业大学，食品科学与工程学院，理学学士

三、主要科研项目

1.主持山西省基础研究计划青年项目，广泛靶向代谢组学解析发酵对藜麦化学成分的影响及其发酵产物抑制α-葡萄糖苷酶的作用机制，2023.01-2025.12

2.主持山西农业大学博士科研启动项目，原花青素与姜黄素共包封纳米颗粒的制备及协同抗炎机制研究，2023.07-2026.07

3.参与国家自然科学基金面上项目，原花青素对膳食中丙烯酰胺及其诱导细胞毒性的抑制效果与作用机制，2017.01-2020.12

四、代表性论文

[1]Zhao Li*, Liao Juan, Sun Tingrui, et al. Mixed microbial fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae increases the nutritional bioactive components and flavor substances of pigmented quinoa [J]. Food Chemistry, 2025, 493:145714.

[2]Zhao Li*, Juan Liao, Zhao Haijiao, et al. Identification of key metabolites in fermented quinoa and their α-glucosidase inhibitory mechanisms using widely targeted metabolomics and molecular simulation [J]. Food Chemistry, 2025, 496:146740.

[3]Zhao Li*, Liao Juan, Tingyu Wang, et al. Enhancement of Nutritional Value and Sensory Characteristics of Quinoa Fermented Milk via Fermentation with Specific Lactic Acid Bacteria [J]. Foods, 2025, 14(8):1406.

[4]Zhao Li, Xingxing Zhang, Langzhi He, et al. Diet with high content of advanced glycation end products induces oxidative stress damage and systemic inflammation in experimental mice: protective effect of peanut skin procyanidins [J]. Food Science and Human Wellness, 2024, 13: 3570-3581.

[5]Zhao Li, Yan Fangfang, Chen Wanbing,et al.UPLC-Q-TOF-MS and NMR identification of structurally different A-type procyanidins from peanut skin and their inhibitory effect on acrylamide. Journal of the Science of Food and Agriculture. 2022.

[6]Zhao Li, Jin Xiue, Li Yubing,et al. Effects of A-type oligomer procyanidins on protein glycation using two glycation models coupled with spectroscopy, chromatography, and molecular docking. Food Research International. 2022,155:111068.

[7]Zhao Li, Zhu Xiaoling, Yu Yue,et al. Comprehensive analysis of the anti-glycation effect of peanut skin extract. Food Chemistry, 2021,362:130169.

[8]Zhao Li^#, Wen Luming^#, Lu Qun, Liu Rui*. Interaction mechanism between α-glucosidase and A-type trimer procyanidin revealed by integrated spectroscopic analysis techniques. International Journal of Biological Macromolecules, 2020,143:173-180.

[9]Zhao Li^#, Zhou Ting^#, Yan Fangfang,et al. Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix. Food Chemistry, 2019,296:94-99.

[10]Zhao Li^#, Wang Fang^#, Tian Jing, Lu Qun*, Liu Rui*. Study on the interaction between human salivary α-amylase and sorghum procyanidin tetramer: Binding characteristics and structural analysis. International Journal of Biological Macromolecules，2018,118:1136-1141.

[11]赵莉，卢凯，王小红，刘睿*.花生红衣中原花青素A1的分离鉴定及其对丙烯酰胺的抑制效果.食品科学, 2018, 39(20): 1-6.