商亚芳-食品与生物工程学院

- 姓名：商亚芳
- 职务：
- 职称：讲师/硕导
- 所属系：食品科学与工程系
- 邮箱：yafangshang19@hfut.edu.cn
- 办公地点：化学化工楼207

个人简介
研究领域
科研项目
学术成果
荣誉奖项

学习经历：

2004年9月-2008年7月黑龙江八一农垦大学本科

2008年9月-2010年8月江陵原州国立大学（韩国）硕士

2011年3月-2014年2月科学技术联合大学院大学（韩国）博士

工作经历：

2010年8月-2011年2月韩国科学技术研究所江陵分院访问学者

1.天然产物化学
（1）植物中小分子成分的化学结构；
（2）植物中活性成分的生理活性研究以及分子机制；
2.功能性食品开发
（1）药食同源植物为原料进行食品开发；
（2）功能性食品的功效及机制研究；
3.药食同源植物化妆品
（1）药食同源植物为原料进行化妆品开发；
（2）化妆品功效研究；

1.安徽省自然科学基金面上项目：：基于在线化学检测偶联色谱技术鉴定的酚类消化特性及其抗氧化活性(项目号JZ2020AKZR0279)，2020.07-2023.6，主持人。
2.企业委托项目：提高茶籽出油率关键技术研发(项目号W2020JSKF0027)，2020.12-2021.01，主持人。

代表性论文
1.Ya-Fang Shang#, Tian-Hua Zhang, Kiran Thakur, Jian-Guo Zhang, Carlos Leonardo Armando Cespedes-AcuÑa, Zhao-Jun Wei*.HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods. Food Science and Technology,2022.
2.商亚芳#,蔡华珍*,徐杰,孙艳辉. 汤种和食品添加剂对面包老化的影响.中国粮油学报，2022,37(6):154-161.
3.Ya-Fang Shang#, Jun-Hao Miao, Jia Zeng, Tian-Hua Zhang, Rui-Ming Zhang, Bing-Yan Zhang, Chao Wang, Yi-Long Ma, Xiang-Li Niu, Xiao-Long Ni, Zhao-Jun Wei*. Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models. Food Chemistry, 2022,390,133154.
4.商亚芳#,蔡华珍*,操珍.荞麦苗粉面包的配方和工艺优化.食品工业科技2021,42(15):177-182.
5.Sheng-Xiong Chen#, Zhi-Jing Ni#, Kiran Thakur, Shaoyun Wang, Jian-Guo Zhang, Ya-Fang Shang⁎, Zhao-Jun Wei*. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system. Food Chemistry, 2021,355：129500.
6.Zhi-Jing Ni#, Yi-Ge Zhang#, Sheng-Xiong Chen , Kiran Thakur , Shaoyun Wang, Jian-Guo Zhang , Ya-Fang Shang⁎, Zhao-Jun Wei⁎. Exploration of walnut components and their association with health effects. Critical Reviews in Food Science and Nutrition. 2021.
7.Yi-Ge Zhang#, Huan Kan#, Sheng-Xiong Chen, Kiran Thakur, Shao-Yun Wang, Jian-Guo Zhang, Ya-Fang Shang*, Zhao-Jun Wei*. Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction. Food Chemistry 2020, 321: 126672.
8.Ya-Fang Shang#, Sheng-Xiong Chen,Jun-Hao Miao,Yi-Ge Zhang, Hua-Zhen Cai,Xian-Yong Bu, Yan Xie, Yi-Long Ma,Chun-Xian Wang, Jiu-Liang Xu, and Zhao-Jun Wei*. Autoclaving hyphenated with reflux extraction for gaining bioactive components from Chaenomeles fruits.Separation Science and Technology 2020,1774608.
9.商亚芳#,张一格,曹衡,马意龙,孙艳辉,贾小丽,何晓艺,魏兆军*. 宣木瓜抑菌特性及其饮料的性质研究.食品研究与开发2020,41(11):129-133.
10.Ya-Fang Shang#*, Heng Cao, Yi-Long Ma, Chen Zhang, Fei Ma, Chun-Xian Wang, Xiao-Long Ni, Won-Jong Lee, Zhao-Jun Wei*. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food Chemistry 2019, 274: 118-122.
11.Ya-Fang Shang#, Heng Cao#, Chao-Kun Wei, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang*, Zhao-Jun Wei*. Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. Journal of Food Processing and Preservation 2020, 44:e14341.
12.Ya-Fang Shang#*, Yi-Ge Zhang, Heng Cao, Yi-Long Ma, Zhao-Jun Wei*. Comparative study of chemical compositions and antioxidant activities of Zhizi fruit extracts from different regions. Heliyon 2019, 5: e02853.
13.Yi-long Ma#*, Ya-Fang Shang#, Zhi-Feng Zhong, Ying-Shuo Zhang, Yang Yang, Jun Feng, Zhao-Jun Wei*. A new isoflavone glycoside from flowers of Pueraria Montana var. lobata (Willd.) Sanjappa &Pradeep. Natural Product Research 2019 (DOI: 10.1080/14786419.2019.1655021).
14.Ya-Fang Shang#*, Jiu-liang Xu,Won-Jong Lee,Byung-Hun Um. Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction. South African Journal of Botany 2017, 109: 75-80.
15.Ya-Fang Shang#, Kwang-Hyun Cha, Eun-Ha Lee, Cheol-Ho Pan, Byung-Hun Um*. Optimization, Bioaccessibility of Tricin and Anti-oxidative Activity of Extract from Black Bamboo Leaves, Free Radicals and Antioxidants 2016, 6(1): 64-71.
16.Ya-Fang Shang#, Sang-Min Kim, Byung-Hun Um*. Optimisation of pressurized liquid extraction of antioxidants from black bamboo leaves. Food Chemistry 2014, 154: 164-170.
17.Ya-Fang Shang#, Sarangerel Oidovsambuu, Je-Seung Jeon, Chu-Won Nho, Byung-Hun Um*. Chalcones from the Flowers of Coreopsis lanceolata and Their In Vitro Antioxidative Activity. Planta Medica 2013, 79: 295-300.
18.Ya-Fang Shang#, Sang-Min Kim, Won-Jong Lee, Byung-Hun Um*. Pressurized liquid method for fucoxanthin extraction from Eisenia bicyclis (Kjellman)Setchell. Journal of Bioscience and Bioengineering 2011, 111(2): 237-241.
19.Ya-Fang Shang#, Sang-Min Kim#, Dae-Geun Song, Cheol-Ho Pan, Won-Jong Lee, Byung Hun Um*. Isolation and Identification of Antioxidant Compounds from Ligularia fischeri. Journal of Food Science 2010, 75(6): 530-535.
20.冯国栋#,张鸿,马意龙,张雨涵,赵康,商亚芳*.茶叶品种及采摘时节对其活性成分的影响分析.天然产物研究与开发，2017, 29（11）:1882-1887.
21.商亚芳#,张一格,曹衡,马意龙,孙艳辉,贾小丽,何晓艺,魏兆军*. 宣木瓜抑菌特性及其饮料的性质研究.食品研究与开发.2020, 41(11): 129-133.

1.荣誉、奖励
合肥工业大学优秀班主任
合肥工业大学2017届本科毕业设计优秀指导教师
2022年安徽省大学生食品设计创新大赛优秀指导老师
2.社会兼职
宣城市留学人员联谊会副会长
宣城市青年志愿者协会翻译分会副会长
安徽省宣城市宣州区第十六届人大代表
宣城市女企业家协会科技顾问

职务：		职称：	讲师/硕导
所属系：	食品科学与工程系	邮箱：	yafangshang19@hfut.edu.cn
办公地点：	化学化工楼207	学术成果	<br>代表性论文 <br>1.Ya-Fang Shang#, Tian-Hua Zhang, Kiran Thakur, Jian-Guo Zhang, Carlos Leonardo Armando Cespedes-AcuÑa, Zhao-Jun Wei.HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods. Food Science and Technology,2022. <br>2.商亚芳#,蔡华珍,徐杰,孙艳辉. 汤种和食品添加剂对面包老化的影响.中国粮油学报，2022,37(6):154-161. <br>3.Ya-Fang Shang#, Jun-Hao Miao, Jia Zeng, Tian-Hua Zhang, Rui-Ming Zhang, Bing-Yan Zhang, Chao Wang, Yi-Long Ma, Xiang-Li Niu, Xiao-Long Ni, Zhao-Jun Wei. Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models. Food Chemistry, 2022,390,133154. <br>4.商亚芳#,蔡华珍,操珍.荞麦苗粉面包的配方和工艺优化.食品工业科技2021,42(15):177-182. <br>5.Sheng-Xiong Chen#, Zhi-Jing Ni#, Kiran Thakur, Shaoyun Wang, Jian-Guo Zhang, Ya-Fang Shang⁎, Zhao-Jun Wei. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system. Food Chemistry, 2021,355：129500. <br>6.Zhi-Jing Ni#, Yi-Ge Zhang#, Sheng-Xiong Chen , Kiran Thakur , Shaoyun Wang, Jian-Guo Zhang , Ya-Fang Shang⁎, Zhao-Jun Wei⁎. Exploration of walnut components and their association with health effects. Critical Reviews in Food Science and Nutrition. 2021. <br>7.Yi-Ge Zhang#, Huan Kan#, Sheng-Xiong Chen, Kiran Thakur, Shao-Yun Wang, Jian-Guo Zhang, Ya-Fang Shang, Zhao-Jun Wei. Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction. Food Chemistry 2020, 321: 126672. <br>8.Ya-Fang Shang#, Sheng-Xiong Chen,Jun-Hao Miao,Yi-Ge Zhang, Hua-Zhen Cai,Xian-Yong Bu, Yan Xie, Yi-Long Ma,Chun-Xian Wang, Jiu-Liang Xu, and Zhao-Jun Wei. Autoclaving hyphenated with reflux extraction for gaining bioactive components from Chaenomeles fruits.Separation Science and Technology 2020,1774608. <br>9.商亚芳#,张一格,曹衡,马意龙,孙艳辉,贾小丽,何晓艺,魏兆军. 宣木瓜抑菌特性及其饮料的性质研究.食品研究与开发2020,41(11):129-133. <br>10.Ya-Fang Shang#, Heng Cao, Yi-Long Ma, Chen Zhang, Fei Ma, Chun-Xian Wang, Xiao-Long Ni, Won-Jong Lee, Zhao-Jun Wei. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits. Food Chemistry 2019, 274: 118-122. <br>11.Ya-Fang Shang#, Heng Cao#, Chao-Kun Wei, Kiran Thakur, Ai-Mei Liao, Ji-Hong Huang, Zhao-Jun Wei. Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products. Journal of Food Processing and Preservation 2020, 44:e14341. <br>12.Ya-Fang Shang#, Yi-Ge Zhang, Heng Cao, Yi-Long Ma, Zhao-Jun Wei. Comparative study of chemical compositions and antioxidant activities of Zhizi fruit extracts from different regions. Heliyon 2019, 5: e02853. <br>13.Yi-long Ma#, Ya-Fang Shang#, Zhi-Feng Zhong, Ying-Shuo Zhang, Yang Yang, Jun Feng, Zhao-Jun Wei. A new isoflavone glycoside from flowers of Pueraria Montana var. lobata (Willd.) Sanjappa &Pradeep. Natural Product Research 2019 (DOI: 10.1080/14786419.2019.1655021). <br>14.Ya-Fang Shang#, Jiu-liang Xu,Won-Jong Lee,Byung-Hun Um. Antioxidative polyphenolics obtained from spent coffee grounds by pressurized liquid extraction. South African Journal of Botany 2017, 109: 75-80. <br>15.Ya-Fang Shang#, Kwang-Hyun Cha, Eun-Ha Lee, Cheol-Ho Pan, Byung-Hun Um. Optimization, Bioaccessibility of Tricin and Anti-oxidative Activity of Extract from Black Bamboo Leaves, Free Radicals and Antioxidants 2016, 6(1): 64-71. <br>16.Ya-Fang Shang#, Sang-Min Kim, Byung-Hun Um. Optimisation of pressurized liquid extraction of antioxidants from black bamboo leaves. Food Chemistry 2014, 154: 164-170. <br>17.Ya-Fang Shang#, Sarangerel Oidovsambuu, Je-Seung Jeon, Chu-Won Nho, Byung-Hun Um. Chalcones from the Flowers of Coreopsis lanceolata and Their In Vitro Antioxidative Activity. Planta Medica 2013, 79: 295-300. <br>18.Ya-Fang Shang#, Sang-Min Kim, Won-Jong Lee, Byung-Hun Um. Pressurized liquid method for fucoxanthin extraction from Eisenia bicyclis (Kjellman)Setchell. Journal of Bioscience and Bioengineering 2011, 111(2): 237-241. <br>19.Ya-Fang Shang#, Sang-Min Kim#, Dae-Geun Song, Cheol-Ho Pan, Won-Jong Lee, Byung Hun Um. Isolation and Identification of Antioxidant Compounds from Ligularia fischeri. Journal of Food Science 2010, 75(6): 530-535. <br>20.冯国栋#,张鸿,马意龙,张雨涵,赵康,商亚芳.茶叶品种及采摘时节对其活性成分的影响分析.天然产物研究与开发，2017, 29（11）:1882-1887. <br>21.商亚芳#,张一格,曹衡,马意龙,孙艳辉,贾小丽,何晓艺,魏兆军*. 宣木瓜抑菌特性及其饮料的性质研究.食品研究与开发.2020, 41(11): 129-133.
研究领域	<br>1.天然产物化学 <br>（1）植物中小分子成分的化学结构； <br>（2）植物中活性成分的生理活性研究以及分子机制； <br>2.功能性食品开发 <br>（1）药食同源植物为原料进行食品开发； <br>（2）功能性食品的功效及机制研究； <br>3.药食同源植物化妆品 <br>（1）药食同源植物为原料进行化妆品开发； <br>（2）化妆品功效研究；	科研项目	<br>1.安徽省自然科学基金面上项目：：基于在线化学检测偶联色谱技术鉴定的酚类消化特性及其抗氧化活性(项目号JZ2020AKZR0279)，2020.07-2023.6，主持人。 <br>2.企业委托项目：提高茶籽出油率关键技术研发(项目号W2020JSKF0027)，2020.12-2021.01，主持人。
荣誉奖项	1.荣誉、奖励 <br> 合肥工业大学优秀班主任 <br>合肥工业大学2017届本科毕业设计优秀指导教师 <br>2022年安徽省大学生食品设计创新大赛优秀指导老师 <br>2.社会兼职 <br>宣城市留学人员联谊会副会长 <br>宣城市青年志愿者协会翻译分会副会长 <br>安徽省宣城市宣州区第十六届人大代表 <br>宣城市女企业家协会科技顾问

食品科学系（宣城校区）