导师姓名：宗绪岩
出生年月：
职称职务：教授、省级专家工作站副主任、校九三学社副主委
最高学位：博士
研究方向：发酵工程
招生方向：酿酒工程（学硕）、发酵工程（专硕）
办公电话：0831-5980224
电子邮箱：suse62651@139.com
个人简介：
宗绪岩博士，教授，硕士生导师，宜宾市政协委员，四川轻化工大学四川省专家工作站副主任，九三学社四川轻化工大学基层委员会副主任委员。研究方向：发酵过程分析测试技术、发酵过程大分子物质构效研究、食品风味化学、发酵动力学及生物反应器。丹麦哥本哈根大学访问学者，美国加州大学圣地亚哥分校访问学者。
学术兼职：
中国食品科学技术学会食品装备与智能制造分会理事
中国农业机械学会农副产品加工机械分会常务委员
中国农学会农产品贮藏加工分会委员
中国农业工程学会农产品加工及贮藏工程分会理事
中国粮油学会储藏分会委员
中国机械工程学会包装与食品工程分会委员
中国食品和包装机械工业协会理事
获奖：
四川省科学技术进步奖二等奖1项
中国近红外光谱三十年贡献人物奖
中国食品装备行业三十年领军人物奖
中国石油和化学工业优秀出版物奖（教材奖）二等奖
研究领域及主要成果：
研究方向：发酵过程分析测试技术、发酵过程大分子物质构效研究、食品风味化学、发酵动力学及生物反应器。
获四川省科学技术进步奖二等奖1项，国家级学会、协会贡献人物奖2项，主持各级纵向科研项目20多项，其中省部级项目4项。发表文章120余篇，其中以第一作者或通讯作者发表SCI文章23篇，中文核心期刊30多篇。第一完成人授权专利13项，其中发明专利2项。编写教材、著作5部，其中主编3部，副主编2部。
主讲课程及教学改革：
发酵动力学与生物反应器（学硕）、发酵工业分析测试技术（学硕）、食品工程高新技术与装备（专硕、英文）、啤酒工艺学（双语）、酿造机械化与智能化、工厂设计概论（双语）等。
代表论文、著作：
1. 宗绪岩. 小曲白酒生产技术, 化学工业出版社, 2019.1, 主编
2. 宗绪岩; 李丽; 罗惠波; 段辉. 啤酒工艺学, 化学工业出版社, 2016.7, 主编
3. 宗绪岩; 罗惠波; 潘训海; 李丽. 啤酒分析检测技术, 成都: 西南交通大学出版社, 2012.8, 主编
4. Fengqing Wang, Xinyue Cao, Ran Qiu, Xianjiang Zhou, Yi Wang, Haoran Zhang, Li Li*, Xuyan Zong*. Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics [J]. Journal of Food Composition and Analysis, 2024, 136: 106817.
5. Min Huang, Li Li(共一), Guoqing Lei, Ran Qiu, Yi Wang, Jianhang Wu*, Xuyan Zong*. Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterization [J]. Journal of The Science of Food and Agriculture, 2024.
6. Xuyan Zong, Xianjiang Zhou, Xinyue Cao, Shun Gao, Dongyang Zhang, Haoran Zhang, Ran Qiu, Yi Wang, Jianhang Wu*, Li Li*. Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics [J]. Food Chemistry: X, 2024, 23, 101673.
7. Shun Gao, Li Li(共一), Yonggong Wei, Lei Wen, Shujuan Shao, Jianhang Wu*, Xuyan Zong*. Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis [J]. Molecular Biotechnology, 2024.
8. Feng Ao, Jianhang Wu, Ran Qiu, Haifeng Zhao, Li Li*, Xuyan Zong*. Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke [J]. Food Chemistry X, 2024, 22:101394.
9. Lei Wen, Jingrong Jiang, Jia Zheng, Hong Wang, Min Huang, Xuyan Zong*, Li Li*. Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation [J]. Journal of Food Science, 2024, 89(4): 2084-2095.
10. Jianhang Wu, Ye Zhang, Ran Qiu, Li Li*, Xuyan Zong*. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer [J]. Food Chemistry X, 2024, 21: 101193.
11. Xuyan Zong, Xianjiang Zhou, Lei Wen, Shuang Gan, Li Li*. Identification of Baijiu based on the Raman spectroscopy and back-propagation neural network optimized using genetic algorithm [J]. Journal of Food Composition and Analysis, 2024, 126: 105917.
12. Feng Ao, Jia Zheng, Jianhang Wu, Mao Li, Hong Wang, Haifeng Zhao, Li Li*, Xuyan Zong*. Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort [J]. Cereal Chemistry, 2024, 101(1): 206-219.
13. Xuyan Zong, Wenli Luo, Lei Wen, Shujuan Shao, Li Li*. Preparation of glucoamylase microcapsule beads and application in solid-state fermentation [J]. Journal of The Science of Food and Agriculture, 2024, 104(3): 1793-1803.
14. Xianjiang Zhou, Li Li(共一), Jia Zheng, Jianhang Wu, Lei Wen, Min Huang, Feng Ao, Wenli Luo, Mao Li, Hong Wang, Xuyan Zong*. Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometrics [J]. Food Chemistry, 2024, 436: 137739.
15. Li Li, Ye Zhang, Jia Zheng, Mao Li, Hong Wang, Jianhang Wu*, Xuyan Zong*. Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort [J]. LWT, 2023, 189: 115545.
16. Li Li, Li Zhang, Yang Han, Lei Wen, Shujuan Shao, Xuyan Zong*. Effect of the addition of mung bean, corn, and sweet potato starch on the properties of konjac gel [J]. Journal of Food Science and Technology, 2023, 60(12):3094–3101.
17. Xuyan Zong, Min Huang, Lei Wen, Yuanyi Li, Li Li*. Immobilized glucoamylase based on ZIF-8: Preparation, response surface optimization, characterization [J]. Journal of Food Science, 2023, 88(8): 3460-3473.
18. Jianhang Wu, Houbo Peng, Li Li, Lei Wen, Xiaodie Chen, Xuyan Zong*. FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu [J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 284, 121790.
19. Xuyan Zong, Huan Li, Qian Tang, Xiangyu Wang, Yuanyi Li, Li Li*. Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying[J]. Journal of Food Science, 2023, 88(2): 795-809.
20. Xuyan Zong, Jianhang Wu, Zuyi Chen, Linhua He, Junjie Wen, Li Li*. Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer[J]. Journal of Cereal Science, 2023, 109, 103624.
21. Xuyan Zong, Xufeng Sheng, Li Li, Jiezhong Zan, Yongwen Jiang, Hanting Zou, Shuai Shen, Haibo Yuan*. Rapid Detection of Moisture Content in the Processing of Longjing Tea by Micro-Near-Infrared Spectroscopy and a Portable Colorimeter Based on a Data Fusion Strategy [J]. Horticulturae, 2022, 8(11), 1007.
22. Xuyan Zong, Lei Wen, Tingting Mou, Yanting Wang, Li Li*. Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu [J]. Journal of Cereal Science, 2022, 108, 103561.
23. Xuyan Zong, Lei Wen, Jian Li, Li Li*. Influence of plant protein-dietary fiber composite gel and Lactiplantibacillus plantarum XC-3 on quality characteristics of Chinese dry fermented sausage [J]. Journal of Food Processing and Preservation, 2022, 46(11), e17072.
24. Xuyan Zong, Lei Wen, Chong Diao, Yanting Wang, Li Li*. Changes and Formation of Residual Starch in Zaopei during the Fermentation Process of Strong-Flavor Baijiu[J]. STARCH-STARKE, 2022, 74(9-10), 2200080.
25. Xuyan Zong, Lei Wen, Yanting Wang, Li Li*. Research progress of glucoamylase with industrial potential[J]. Journal of Food Biochemistry, 2022, 46(7), e14099. https://doi.org/10.1111/jfbc.14099 Q2
26. Xuyan Zong, Huirong Yang, Xiaofan Jin, Charles S. Brennan, Teodora Emilia Coldea, Linfei Cai, Haifeng Zhao*. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing[J]. International Journal of Food Science and Technology, 2021, 56(5): 2548–2556.
代表课题：
1、 浓香型白酒生产过程中淀粉类物质高效利用关键技术研究及应用，四川省科技厅项目，主持，2018-2020
2、 园香园农业产业技术服务中心建设项目，四川省科技厅项目，二单位主持，2021-2023
3、 藏区畜牧业示范基地与科技服务平台建设，四川省科技厅项目，二单位主持，2018-2019
4、 牦牛乳产业链关键技术集成与示范研究，四川省科技厅项目，二单位主持，2018-2020
