中国农大食品科学与营养工程学院食品科学导师介绍：段长青

　　►代表著作与论文
　　近年来发表研究论文60余篇，SCI收录20余篇。代表性文章有（*为通讯作者）：
　　[1] Qiu-Hong Pan, Peng Cao, Chang-Qing Duan*(2009) Comparison of enzymes involved in sugar metabolism from Shang-24 (V. quinguangularis) and Cabernet Sauvignon (V. vinifers) at veraison. Australian Journal of Grape and Wine Research. (15): 7-19.
　　[2] Fei He, Qiu-Hong Pan, Ying Shi, Chang-Qing Duan* (2009) Identification of Autoxidation Oligomers of Flavan-3-ols in Model Solutions by HPLC-MS/MS. Journal of Mass Spectrometry. (44): 633-640.
　　[3] Yu-Wen Wu, Qiu-Hong Pan, Wen-Jun Qu, Chang-Qing Duan* (2009) Comparison of volatile profiles of nine litchi (Chinensis Sonn.) cultivars from southern China. Journal of Agricultural and Food Chemistry. (57): 9676-9687.
　　[4] Fei He, Xian-Xian Fang, Min Hu, Qiu-Hong Pan, Ying Shi, Chang-Qing Duan*(2009) Preparation and Biological Application of Antibodies against Leucoanthocyanidin Reductase and Anthocyanidin Reductase from Grape Berry. Vitis. (48): 69-75.
　　[5] Zheng Li, Qiu-Hong Pan, Zan-Min Jin, Jian-Jun He, Na-Na Liang, Chang-Qing Duan* (2009) Evolution of 49 phenolic compounds in shortly-aged red wines made from Cabernet Gernischt. Food Science and Biotechnology. (18): 1001-1012.
　　[6] Zan-Min Jin, Jian-Jun He, He-Qiong Bi, Xiang-Yun Cui, Chang-Qing Duan* (2009) Phenolic compound profiles in berry skins from nine red wine grape cultivars in Northwest China. Molecules (14): 4922-4935.
　　[7] Fu-Liang Han, Shou-Mei Jiang, Jian-Jun He, Qiu-Hong Pan, Chang-Qing Duan*, Ming-Xia Zhang (2009) Anthocyanins in ‘Cabernet Gernischet’ (Vitis vinifera L. cv.) Aged Red Wine and Their Color in Aqueous Solution Analyzed by Partial Least Square Regression. Food Science and Biotechnology. (18): 724-731.
　　[8] Wen-Na Zhang, Fu-Liang Han , Chang-Qing Duan* (2008) HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry. Journal of Food Science. (73): 512-518.
　　[9] Ming-Xia Zhang, Qing Xu, Chang-Qing Duan*, Wen-Jun Qu, Yan Wu (2007) Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and cabernet Gernischet varieties in China. Food Chemstry and Toxicology. (72): 248-253.
　　[10] Jian-Ping Sun, Xiao-Ge Hou, Feng Liang, Tong-Hua Shi, Chang-Qing Duan* (2006) Determination of phenolic compounds in red wines by reversed phase high performance liquid chromatography and electrospray ion trap mass spectrometry. Chinese Journal of Analytical Chemistry. (34): 1565-1569.

　　►主要科研项目
　　近5年，主持完成国家自然科学基金项目2项、国家成果转化资金项目1项、省部级科研基金和农业产业化项目6项、横向合作项目多项；主持完成了4项教育部成果鉴定；“冰葡萄酒研制”成果获2005年北京市科学技术进步二等奖，开发的“祁连冰白”葡萄酒产品获2008年法国酿酒师联盟在蓬莱举办的“2008中国国际葡萄酒、烈酒品评赛（VINALIES CHINA 2008）”金奖；
　　现正在主持的纵向课题主要有：
　　1.国家现代农业产业技术体系专项基金(葡萄nycytx-30)；
　　2.国家自然科学基金：构成酿酒葡萄重要品质的原花色素的合成关键酶基因表达特性研究（2009.01 – 2.011.12）；
　　3.教育部高校博士学科点专项科研基金：参与葡萄果实原花色素合成的LAR和ANR基因响应紫外诱导的分子机制（2010.01-2012.12）；
　　4.北京市教委产学研项目：优质干红葡萄酒风味质量控制体系的研发（2009.06-2010.06）；
　　5.广东省教育部产学研结合项目：荔枝深加工中保持典型风味品质的关键技术的研发究（2009.01-2011.12）

　　►教学工作
　　主讲本科生《葡萄酒感官鉴评》、《葡萄酒酿造学》及葡萄酒酿造实习，研究生《葡萄酒化学进展》。