学科方向：食品科学、食品营养、食品分析

所属院系：食品学院

研究方向

食品化学、天然产物化学、食品营养与安全、色谱质谱分析

个人经历

王远兴，男，1964年出生，教授，博士，博士生导师。南昌大学食品科学与技术国家重点实验室固定成员，食品科学与技术国家重点实验室公共研究平台负责人，国家自然科学基金评审专家。从事食品化学、天然产物化学、食品质量与安全、色谱质谱分析等领域的教学和研究工作。

讲授课程

本科生《功能食品学》、《食品化学实验》、《专业综合实验》、《食品安全风险评估》

硕士研究生《食品添加剂》

博士研究生《色谱技术》、《现代食品化学与分析技术》

学术成就

在国外内学术期刊发表学术论文100余篇，主持和参与国家和省级科研课题30余项。

承担课题

(1)基于代谢组学的赣南脐橙成熟过程中活性成分代谢机制探讨,国家自然科学基金，No. 32160562，2022.01-2025.12, 35万，主持

(2)基于体外细胞模型结合液相色谱-飞行时间质谱的青钱柳叶中降血糖活性成分快速筛查与作用机制研究，国家自然科学基金, No. 31960090, 2020.01-2023.12, 40万，主持

(3)基于代谢组学技术的区域特色植物源性食品产地溯源的探索, 国家自然科学基金, No.31560478 ,2016.01-2019.12,42万, 主持

(4)基于液相色谱-飞行时间质谱构建活性多糖糖谱识别体系 国家自然科学基金,No.31160321，2012.01-2015.12，52万，主持

(5)液质联用技术与代谢组学方法相结合建立植物油识别体系，江西省科技厅农业重点项目,No.20161BBF60095,2016/01-2018/12,10万,主持

(6)食物中多糖组分的高级结构表征及其活性功能作用机制，国家自然科学基金重点项目，NO.31130041，2012.01-2016.12，240万，参与

(7)基于色谱-质谱联用技术的不同生长其赣南脐橙活性成分变化探讨,自由探索项目,SKLF-ZZB-202129 ,2021.01-2022.12, 7万，主持

(8)婴幼儿营养辅食品中哈喇味标志性成分鉴定与控制研究 食品科学与技术国家重点实验室自由探索项目，SKLF-ZZB-201513，2015.01-2016.12, 8万，主持

(9)基于LC-Q-TOF的青钱柳降血糖活性成分研究，中国科学院植物资源保护与可持续利用重点实验室开放基金，2014.09-2016.09，4万，主持

(10)动物肝脏中黄曲霉毒素加合物分析方法及应用研究 国家自然科学基金No.21045006，2010.01-2010.12，10万，结题, 主持

(11)N-氨基甲酰-L-谷氨酸促进动物生长性能及其生物活性研究，食品科学与技术国家重点实验室自由探索项目SKLF-TS-200915，8万，结题, 主持

(12)基于近红外光谱的白茶产地溯源及身份识别研究 国家科技支撑计划2009BADC4B04 子课题，20万，结题，主持

(13)青钱柳系列保健产品的研制与开发，江西省科技厅工业科技攻关重点项目，鉴定，主持。

(14)苦瓜降糖保健食品新工艺研究，江西省科技厅工业科技攻关计划项目，鉴定，主持。

(15)糖聚合物化学核酸酶合成研究 ，江西省自然科学基金省，结题, 主持。

论文专著

[1] Jun Yang, Xianxiang Chen, Jiahui Zhang, Yuanxing Wang *, Huiliang Wen, Jianhua Xie *. Role of chitosan-based hydrogels in pollutants adsorption and freshwater harvesting: A critical review. International Journal of Biological Macromolecules, 2021, 18953-64.

[2] Qingqing Zhang, Weiming Xiao, Yuqin Wu, Yunxue Fan, Wenhaotian Zou, Kang Xu, Yi Yuan, Xuejin Mao *, Yuanxing Wang *. A simple，environmental-friendly and reliable d-SPE method using amino-containing metal-organic framework MIL-125-NH2 to determine pesticide residues in pomelo samples from different localities. Food Chemistry, 2022, 372, 131208.

[3] Jinxue Hou, Lu Liang, Mingyue Su, Tianming Yang, Xuejin Mao, Yuanxing Wang *. Variations in phenolic acids and antioxidant activity of navel orange at different growth stages. Food Chemistry, 2021, 360129980.

[4] Chunhui Xu, Lu Liang, Yuhao Li, Tianming Yang, Yunxue Fan, Xuejin Mao, Yuanxing Wang *. Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity. LWT - Food Science and Technology, 2021, 142, 111055.

[5] Jun Yang, Mingyue Shen, Yu Luo, Ting Wu, Xianxiang Chen, Yuanxing Wang *, Jianhua Xie *. Advanced applications of chitosan-based hydrogels: From biosensors to intelligent food packaging system. Trends in Food Science & Technology, 2021, 110, 822-832.

[6] Yuhao Li, Lu Liang, Chunhui Xu, Tianming Yang, Yuanxing Wang *. UPLC-Q-TOF/MS-based untargeted metabolomics for discrimination of navel oranges from different geographical origins of China. LWT - Food Science and Technology, 2021, 137,  110382.

[7] Jinxue Hou, Lu Liang, Yuanxing Wang. Volatile composition changes in navel orange at different growth stages by HS-SPME–GC–MS. Food Research International, 2020, 136109333.

[8]Peipei Zhong, Yi Chen *, Qing Yu, Aiyan Zhu, and Yuanxing Wang *. Determination of the Polar Compounds in

Vegetable Oil by Ultra-Performance Liquid Chromatography - Quadrupole-Time-of-Flight-Mass Spectrometry with

Chemometrics, Analytical Letters, 2019, 52(3), 465-478.

[9] Peipei Zhong, Weiling Chen, Yi Chen, Qing Yu, and Yuanxing Wang*; Determination of Polysaccharide Hydrolyzates in Chinese Herbal Medicine by Ultra-High Performance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry and Evaporative Light Scattering Detection, Analytical Letters. 2018, 51(12), 1826-1839.

[10] Liqin Ge, Yuqin Wu, Wenhaotian Zou, Xuejin Mao, Yuanxing Wang *, Jinlin Du, Haibin Zhao, Chunyan Zhu. Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package. Journal of Food Science and Technology, 2021.

[11] Xue J. Mao, Yao Zhong, Ai P Yan, Bin Wang, Yuan X. Wang *, Yi Q. Wan *. Simultaneous determination of organochlorine and pyrethriod pesticide residues in the Chinese patent medicines by gas chromatography-tandem mass spectrometry. Journal of Environmental Science and Health Part B, 2018, 53(2), 126-134.

[12] Xiaojun Zhou, Luan He, Xinxing Wu, Yanxia Zhong, Juan Zhang, Yuanxing Wang *, Bin Wang, Zhifang Xu, Shengxian Qiu *. Two new xanthonesfrom the pericarp of Garcinia mangostana, Natural Product Research, 2015, 29(1), 19-23.

[13] Yi Chen, Jing Deng, Yuanxing Wang *, Boping Liu, Jian Ding, Xuejin Mao, Juan Zhang, Haitao Hu, Jing Li. Study on discrimination of white tea and albino tea based on near-infrared spectroscopy and chemometrics. Journal of the Science of Food and Agriculture, 2014, 941026-1033.

[14] Fan Li, Bo Li, Hui Dang, Quanmin Kang, Liu Yang, Yuanxing Wang *, Zoraida P. Aguilar, Weihua Lai, Hengyi Xu. Viable pathogens detection in fresh vegetables by quadruplex PCR. LWT - Food Science and Technology, 2017, 81, 306-313.

[15] Wang, Dingyi; Yan, Zhaohua; Xie, Qihuang; Zhang, Rongxing; Lin, Sen* ;Wang, Yuanxing *.Three-component difunctionalization of alkenes leading to beta-acetamido sulfides and beta-acetoxy sulfides. Org Biomol Chem, 2017,15, 1998-2002.

[16] Rongxing Zhanga, Zhaohua Yana, Dingyi Wanga, Yuanxing Wang *, Sen Lin *. NaI-Mediated Acetamidosulfenylation of Alkenes with Bunte Salts as Thiolating Reagent Leading to β-Acetamido Sulfides. Synlett，2017.6, 28(10), 1195-1200.

[17] 徐春晖,王远兴*.基于UPLC-QTOF-MS结合非靶向代谢组学鉴别三种江西名茶[J/OL].食品科学:1-12[2021-12-01].

[18] 徐春晖,王远兴*.基于GC-MS结合化学计量学方法鉴别3种江西名茶[J].食品科学,2020,41(20):141-150.

[19] 刘晔,王远兴*.基于UPLC-QTOF-MS技术对庐山云雾茶成分分析及真伪判别[J].中国食品学报,2020,20(07):269-277.

[20] 祝爱艳,梁露,侯金雪,孙雪枫,杨延峰,王远兴*.赣南脐橙代谢组学研究[J].中国食品学报,2020,20(03):276-281.

[21] 祝爱艳,梁露,侯金雪,李昱昊,孙雪峰,杨延峰,王远兴*.基于赣南脐橙指纹图谱的主成分及UPLC-Q-TOF-MS分析[J].中国食品学报,2019,19(08):257-264.

[22] 喻晴,王远兴*.SPME-GC-MS结合化学计量学方法分析4种植物油挥发性成分[J].南昌大学学报：理科版, 2019, 43(3):11.

[23] 葛丽琴,孙雪枫,王远兴*.速溶豆粉、牛奶粉及羊奶粉挥发性成分的比较[J].食品工业科技,2019,40(10):248-254.

[24] 刘晔,葛丽琴,王远兴*.3个产地不同等级庐山云雾茶挥发性成分主成分分析[J].食品科学,2018,39(10):206-214.

[25] 刘晔,徐春晖,王远兴*.色谱质谱技术结合主成分分析鉴别庐山云雾茶真伪[J].中国食品学报,2019,19(07):262-274.

[26] 周宸丞,陈振桂,葛丽琴,杜金林,王远兴*.钙、铁强化剂配方对营养包气味和稳定性的影响[J].中国食品学报,2019,19(04):140-154.

[27] 杨延峰,王远兴*.基于超高效液相-四级杆-飞行时间串联质谱的南丰蜜桔幼果化学成分分析及抗氧化活性研究[J].中国食品学报,2019,19(02):273-280.

[28]陈玮玲,钟培培,王远兴*.青钱柳叶活性成分的抗氧化活性及UPLC-QTOF-MS/MS分析[J].食品科学,2017,38(08):122-128.

[29] 刘晔,葛丽琴,王远兴*.庐山云雾茶挥发性成分主成分分析及产地判别[J].食品科学,2017,38(24):60-67.