博士,，教授，碩士研究生導(dǎo)師

研究方向：食品化學(xué)和天然產(chǎn)物化學(xué)

Email：[email protected]

一,、教育背景與工作經(jīng)歷

1988.7畢業(yè)于湖北民族大學(xué),；

1988.7-1994.9湖北民族大學(xué)工作；

1994.9-1997.6北京工商大學(xué)攻讀碩士學(xué)位,，獲工學(xué)碩士學(xué)位,；

1997.6-2007.9擔(dān)任湖北民族大學(xué)講師、副教授,、教授,；

2007.9-2011.6華中師范大學(xué)攻讀博士學(xué)位，獲理學(xué)博士學(xué)位,；

2011.6-2011.12擔(dān)任湖北民族大學(xué)教授,；

2011.12-2013.12擔(dān)任湖北民族大學(xué)三級教授,；

2013.12-現(xiàn)在擔(dān)任湖北民族大學(xué)現(xiàn)在二級教授,。

二、教學(xué)工作

1,、主講課程：本科生：有機(jī)化學(xué),、藥物化學(xué)等；研究生：高等食品化學(xué),、食品風(fēng)味化學(xué)等,。

2、教學(xué)獲獎：

（1）《精細(xì)化工劑型加工技術(shù)》面向21世紀(jì)教學(xué)內(nèi)容改革．2005年獲湖北省政府“高等學(xué)校教學(xué)成果”三等獎（證書號20050278）.

（2）指導(dǎo)的本科畢業(yè)論文：余華的“3-烷氧基噻吩的合成研究”獲2007年湖北省優(yōu)秀學(xué)士學(xué)位論文一等獎,；指導(dǎo)的本科畢業(yè)論文：朱霄龍的“PH值對抗壞血酸-賴氨酸/甲硫氨酸Maillard反應(yīng)產(chǎn)物的抗氧化性活性的影響”2010屆湖北省優(yōu)秀學(xué)士學(xué)位論文獎,。

（3）2009年9月獲得“湖北省優(yōu)秀教師”（湖北省人力資源和社會保障廳,、省教育廳聯(lián)合表彰），鄂人公獎[2009]25號文,。

三,、科研工作

1、主持科研項(xiàng)目

（1）柑橘類水果中萜類香氣化合物的形成和轉(zhuǎn)化機(jī)制研究（32272456）．國家自然科學(xué)基金面上項(xiàng)目,，在研（2023-01–2026-12）.

（2）基于抗壞血酸的Maillard反應(yīng)形成肉香分子的機(jī)理及其產(chǎn)物的抗氧化活性研究（20876036）．國家自然科學(xué)基金面上項(xiàng)目. 結(jié)題.

（3）基于抗壞血酸的Maillard反應(yīng)動力學(xué)研究（31360408）．國家自然科學(xué)基金地區(qū)科學(xué)基金項(xiàng)目. 結(jié)題.

（4）武陵地區(qū)特色芳香天然產(chǎn)物的香氣成分及其合成（T200707）．湖北省高等學(xué)校優(yōu)秀中青年科技創(chuàng)新團(tuán)隊(duì)計(jì)劃項(xiàng)目. 結(jié)題.

（5）武陵地區(qū)野生果蔬風(fēng)味物質(zhì)及其前體的形成和釋放機(jī)制（20171010）．北京食品營養(yǎng)與人類健康高精尖創(chuàng)新中心開放基金. 結(jié)題.

（6）亞臨界水體系中L-抗壞血酸/氨基酸非酶褐變反應(yīng)風(fēng)味物質(zhì)形成機(jī)制與褐變化學(xué)行為 (31960512). 國家自然科學(xué)基金地區(qū)科學(xué)基金項(xiàng)目,，在研（2020-01 – 2023-12）.

2、主要代表性成果

（1）期刊論文

1. Ai-Nong Yu, Bao-Guo Sun. Flavour substances of Chinese traditional smoke-cured bacon．Food Chemistry, 2005, 89(2): 227-233．IF 9.231,，Top期刊

2. Ai-Nong Yu, Bao-Guo Sun, Da-Ting Tian, Wan-Yun Qu. Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry, 2008, 110(1):233-238. IF 9.231,，Top期刊

3. Ai-Nong Yu, Ai-Dong Zhang. Aroma compounds generated from thermal reaction of L-ascorbic acid with L-cysteine. Food Chemistry, 2010, 121 (4): 1060-1065. IF 9.231，Top期刊

4. Ai-Nong Yu, Ai-Dong Zhang. The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/ l-serine. Food Chemistry, 2010, 119 (1): 214-219. IF 9.231,，Top期刊

5. Ai-Nong Yu, Zhi-Wei Tan, Fa-Song Wang. Mechanism of Formation of Sulfur Aroma Compounds from L-Ascorbic Acid and L-Cysteine during the Maillard Reaction. Food Chemistry, 2012, 132 (3):1316-1323. IF 9.231,，Top期刊

6. Ai-Nong Yu, Yong-Yan Zhou, Yi-Ni Yang. Kinetics of browning and correlations between browning degree and pyrazine compounds in L-ascorbic acid/acidic amino acid model systems. Food Chemistry, 2017, 221, 1678–1684. IF 9.231，Top期刊

7. Yi-Ni Yang, Fu-Ping Zheng, Ai-Nong Yu*, Bao-Guo Sun*. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening. Food Chemistry, 2019, 287, 232–240. IF 9.231,，Top期刊

8. Ai-Nong Yu, Zhi-Wei Tan, Fa-Song Wang. Mechanistic studies on the formation of pyrazines by Maillard reaction between L-ascorbic acid and L-glutamic acid. LWT - Food Science and Technology, 2013, 50(1):64-71. IF 6.056,，Top期刊

9. Ai-Nong Yu, Yi-Ni Yang, Yan Yang, Miao Liang, Fu-Ping Zheng and Bao-Guo Sun. Free and bound aroma compounds of Turnjujube (Hovenia acerba Lindl.) during low temperature storage. Foods, 2020, 9(4), 488. IF 5.561

10. Ya Li, Yan Yang* & Ai-Nong Yu*. Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine. International Journal of Food Science and Technology, 2016, 51(6), 1349–1359. IF 3.612

11. Ai-Nong Yu, Xing-Ping Wang and Xiao-Hong Yang. Chemical composition of the essential oils of flowers of Rosa banksiae from China. Chemistry of Natural Compounds, 2007, 43(6): 728-729.

12. Ai-Nong Yu, Bao-Guo Sun and Wei-Bing Hu. Top note compounds of Chinese traditional bacteria-fermented soybean. Natural Product Research, 2008, 22(17): 1552-1559.

13. Ai-Nong Yu, Da-Ting Tian, Wan-Yun Qu, Zhi-Wei Tan, Xin-Jian Song. Chemical composition of the essential oil of the roots of Actinidia chinensis from China. Chemistry of Natural Compounds, 2009, 45(1)：108-109.

14. Ai-Nong Yu, Qi-Hui Deng. Volatiles from the Maillard Reaction of l-Ascorbic Acid and l-Alanine at Different pHs. Food Science and Biotechnology, 2009, 18(6):1495-1499.

15. Ai-Nong Yu, Zhi-Wei Tan and Bo-An Shi. Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids. Asia-Pacific Journal of Chemical Engineering, 2012, 7(3), 455-462.

16. Zhi-Wei Tan and Ai-Nong Yu*. Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures. Asia-Pacific Journal of Chemical Engineering, 2012, 7(4), 563-571.

17. Yong-Yan Zhou, Ya Li, Ai-Nong Yu*. The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system. Food Science and Technology, 2016, 36(2), 268-274.

18. Ai-Nong Yu, Le-Pan Tang. Kinetics of non-enzymatic browning reaction from the L-ascorbic acid/L-cysteine model system. Czech Journal of Food Sciences, 2016, 34(6): 503–510.

19. Ai-Nong Yu, Ya Li, Yan Yang, Ke Yu. The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems. Food Science and Technology, 2018, 38(3): 537-542.

20. Ai-Nong Yu, Yi-Ni Yang, Yan Yang, Fu-Ping Zheng, Bao-Guo Sun*. Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages. Journal of Food Biochemistry, 2019, 43(10): e 12964.

21. Yi-Ni Yang, Miao Liang, Yan Yang, Fu-Ping Zheng, Xing-Ping Wang, Ai-Nong Yu*. Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit. Food Science and Technology, 2020, 40(4): 786-793.

22. Ya Li, Yan Yang, Ai-Nong Yu and Kui Wang. Effects of reaction parameters on self-degradation of L-ascorbic acid and self-degradation kinetics. Food Science and Biotechnology, 2016, 25(1): 97-104.

23. Yan Yang, Ai-Nong Yu, Bao-Guo Sun, Yu-Ping Liu and, Hong-Yu Tian. Study of the kinetic behaviour of non-enzymatic browning reaction between L-ascorbic acid and glycine by the excess concentration method. International Food Research Journal, 2021, 28(3): 566 – 575.

24. Yan Yang, Ya Li, Liang Feng, Ai-Nong Yu, Bao-Guo Sun and Yu-Ping Liu. The effects of reaction parameters on the nonenzymatic browning reaction between L-ascorbic acid and glycine. International Journal of Food Engineering, 2021; 17(1): 49–56.

25. Miao Liang, Yan Yang, Fu-Ping Zheng, Bao-Guo Sun, Xing-Ping Wang, Ai-Nong Yu*. Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China. Food Science and Technology, 2022, 42, e28821.

26. Liang Feng, Yan Yang, Shuang-shuang Liu, Ding-yun Tan, Chun Tan, Ai-Nong Yu. The study of volatile products formation from the self-degradation of L-ascorbic acid in hot compressed water. Food Chemistry, 2022, 371, 131155. IF 9.231，Top期刊

（2）發(fā)明專利

1. 余愛農(nóng). 豆豉香麻辣調(diào)味油及其生產(chǎn)方法．專利號：ZL 02 1 43664.9.

2. 余愛農(nóng). 箬葉多糖的提取方法．專利號：ZL 03 1 42883.5.

四,、獲獎情況

1. 硫醚,、二硫醚類食用香料生產(chǎn)關(guān)鍵技術(shù)．教育部2001年度中國高校科學(xué)技術(shù)獎技術(shù)發(fā)明二等獎（證書號：2001-129）.

2. 《精細(xì)化工劑型加工技術(shù)》面向21世紀(jì)教學(xué)內(nèi)容改革．2005年獲湖北省政府“高等學(xué)校教學(xué)成果”三等獎（證書號20050278）.

3. 指導(dǎo)的本科畢業(yè)論文：2007年獲湖北省優(yōu)秀學(xué)士學(xué)位論文一等獎,；2010年獲湖北省優(yōu)秀學(xué)士學(xué)位論文獎.

4. 2009年9月獲得“湖北省優(yōu)秀教師”（湖北省人力資源和社會保障廳,、省教育廳聯(lián)合表彰），鄂人公獎[2009]25號文