个人简历

秦召，博士，硕士研究生导师，食品科学与工程博士后，河南工业大学青年骨干教师，主要从事特色油料精深加工与质量安全、生物质大分子的功能挖掘与应用方面的研究。目前以第一作者或通讯作者发表SCI收录论文40余篇（22篇为Top期刊）。参与撰写Springer和Elsevier出版的英文专著2部；申请专利5项，其中授权专利3项；主持在研国家自然科学基金1项、河南省科技攻关项目1项、国家工程实验室开放课题1项，主持完成省部级项目2项，参与国家、省部级项目3项。获益海嘉里金龙鱼青年教师奖；获得河南省第五届自然科学学术奖(优秀学术论文)三等奖；获得河南省教育厅科技成果奖一等奖1项(第2完成人)、二等奖2项。

教育经历

2014-09 至 2018-12, 郑州大学, 核生物学, 博士

2011-09 至 2014-06, 河南农业大学, 遗传学, 硕士

2007-09 至 2011-06, 河南农业大学, 生物技术, 学士

工作经历

2021-05 至 今     河南工业大学  粮油食品学院  讲师

2018-12 至 2021-04  河南工业大学  博士后

主持在研的科研项目

[1] 国家自然基金青年基金项目（32202196），煎炸条件下木瓜原花青素C-C键断裂对杂环胺生成的抑制机制，2023.1-2025.12，主持

[2] 主持河南省科技攻关项目（232102110160），用于脱除芝麻香油中苯并芘的分子印迹木质素基炭微球绿色制造技术开发，2023.1-2025.9，主持

[3] 小麦和玉米深加工国家工程研究中心开放课题（NL2024006）“芝麻焙炒耦合原花青素降解提高其储存稳定性技术研究”，2024.11-2026.11，主持

[4] 河南工业大学青年骨干教师培育计划（21421227），2023.1-2025.12，主持

代表著作与论文

[1] Zhi Qin, Yun-Long Chang, Zi-Cheng Yang, Wei Fan, Zi-Meng Chen, Ling-Biao Gu, Zhao Qin^*, Hua-Min Liu^*, Xin-Liang Zhu, Yu-Xiang Ma. Microwaving plus enzymatic pretreatment of safflower seeds increases the phenolic content and oxidative stability of extracted oil. Food Chemistry, 2025, 464 (Part 3): 141831.

[2] Yu Lou, Xu Fang, Zi-Cheng Yang, Jia-Lin Fei, Yu-Ru Feng, Zhao Qin^*, Hua-Min Liu^*, Yu-Xiang Ma, Xue-De Wang. Effect of vacuum frying on the structure and bioactivity of proanthocyanidins in Chinese quince (Chaenomeles sinensis Koehne) fruit. Food Chemistry, 2025, 466: 142127.

[3] Zhi Qin, Xu Fang, Jia-Lin Fei, Wei Fan, Zi-Meng Chen, Wen-Jie Liao, Ling-Biao Gu, Hua-Min Liu^*, Zhao Qin^*, Xin-Liang Zhu, Xue-De Wang. Impact of microwave treatment on polyphenols in safflower seeds and oil. Food Chemistry, 2025, 474: 143116.

[4] Zhi Qin, Yun-Long Chang, Zi-Meng Chen, Ying-Ge Wang, Wei Fan, Ling-Biao Gu, Zhao Qin^*, Hua-Min Liu^*, Xin-Liang Zhu, Hong-Xian Mei, Xue-De Wang. A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction. Industrial Crops & Products, 2024, 218: 119041.

[5] Hui-Hui Gao, Xue-De Wang, Yi-Wei Zhang, Xin Gao, Jing-Yang Yuan, Tian-Pei Zhao, Zhao Qin^*, Hua-Min Liu^*. Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying. Food Control, 2024, 161: 110406.

[6] Run-Yang Zhang, Wan-Qing Kong, Zhao Qin^*, Hua-Min Liu^*, Xue-De Wang. Modified Chinese quince oligomeric proanthocyanidin protects deep-frying oil quality by inhibiting oxidation. Food Chemistry, 2024, 444: 138642.

[7] Zhao Qin, Qiao-Li Yang, Xi-Chuang Cheng, Hua-Min Liu^*, Xue-De Wang^*. Structural features, chemical composition, antioxidant activities of organosolv lignins extracted from black and white sesame capsules and stalks. Industrial Crops and Products, 2021,169: 113677.

[8] Zhao Qin, Xue-De Wang, Hua-Min Liu^*, Dong-Min Wang, Guang-Yong Qin. Structural characterization of Chinese quince fruit lignin pretreated with enzymatic hydrolysis. Bioresource Technology, 2018, 262: 212-220.

[9] Zhao Qin, Hua-Min Liu^*, Yu-Xiang Ma, and Xue-De Wang^*. Chapter 9 Developments in extraction, purification, and structural elucidation of proanthocyanidins (2000-2019). In: Studies in Natural Products Chemistry Volume 68. Elsevier press, 2021, 347-392.

[10] Zhao Qin, Hua-Min Liu^*, Ling-Biao Gu, Run-Cang Sun, and Xue-De Wang^*. Chapter 5 Lignin as a Natural Antioxidant: Property-Structure Relationship and Potential Applications. In: Reactive and Functional Polymers Volume One. Springer press, 2020, 65-94.

授权专利

[1] 秦召, 刘华敏, 汪学德, 蔡小双, 马宇翔. 一种破壁处理木瓜细胞壁骨架结构的方法, ZL 202110880367.7.

[2] Qin Zhao, Liu Hua-Min, Cai Xiao-Shuang, Wang Xue-De, Wang Dong-Ying. Method for ultrasonically removing residual solvent from strong aroma chili seed oil prepared by subcritical fluid (propane or butane) extraction, 2021102435.

[3] Qin Zhao, Liu Hua-Min, Wang Xue-De, Cai Xiao-Shuang, Ma Yuxiang. Wall-breaking treatment method for cell wall skeleton structure of Chaenomeles fruits, 2021106098.