李建勋副研究员简介

李建勋，男，1987年生，博士，副研究员，2018年毕业于北京工商大学食品科学与工程专业。担任全国特殊食品标准化技术委员会保健食品分析方法分技术委员会委员，国家苹果产业技术体系岗位专家，国家市场监督管理总局重点实验室《热带果蔬质量与安全》学术委员会委员，国家自然基金项目评审专家、《分析测试学报》青年编委以及Food Chemistry、Food Research International、《现代食品科技》等学术期刊审稿人。

多年以来，一直从事农产品质量安全与风味品质评价相关的教学与科研工作，先后承担国家自然科学基金、国家重点研发子课题、国家农产品质量安全风险评估重大专项、河北省自然科学基金等课题研究11项，先后获得中国检验检测学会科技进步奖二等奖1项、中国石油与化学工业联合会科技进步三等奖1项。在国内外学术刊物上发表学术论文60余篇，其中第一/通讯作者在Biotechnology Advances、Biosensors and Bioelectronics、Food Chemistry、Food Research International等期刊发表论文30余篇（IF>10论文2篇，IF>8分10篇，累计IF>200）；申请/授权国家发明专利12项；授权软件著作权1项；参与制定行业/地方/团体标准7项；参编专著5部。

研究方向：

从事农产品质量安全与品质评价方面的研究工作。主要研究领域：

1. 农产品风味品质评价与智能感知研究：农产品及加工品特征风味物质解析、形成和调控机制；农产品风味感官信号的脑感知与偏好度研究。

2. 农产品化学污染物监测与溯源方法研究：农产品及加工品种农药化学污染物高效提取和精准定量技术开发；农产品加工过程中农药化合物迁移和转化规律研究。

代表性成果：

1. Qianqian Li , Shengfan Chen, Huawei Wang, Qiaoying Chang, Yi Li^*, Jianxun Li^*. Decoding wheat contamination through self-assembled whole-cell biosensor combined with linear and mon-linear machine learning algorithms. Biosensors and Bioelectronics, 2025, 267: 116869.

2. Zixuan You^#, Jianxun Li^#, Yuxuan Wang, Deguang Wu, Feng Li^*, Hao Song^*. Advances in mechanisms and engineering of electroactive biofilms. Biotechnology Advances, 2023, 66: 108170.

3. Qianqian Li, Shengfan Chen, Jinhua Han, Bei Li, Lijun Wu, Jianxun Li^*. Unraveling almonds deterioration using whole-cell biosensor coupled with machine learning approaches and SHAP interpretation. Food Chemistry, 2025, 484: 144392.

4. Yuping Zhang, Jingyu Li, Zixu Zeng, Xiangru Wei, Nigel P. Brunton, Yanqing Yang, Peng Gao, Jiangtao Xing, Pi Li, Fangjie Liu, Rui Liu, Qianqian Li, Huan Liu^*, Jianxun Li^*. Exploring the freshness biomarker and volatiles formation in stored pork by means of  lipidomics and volatilomics. Food Research International, 2025, 200, 115476.

5. Yaofei Hao^#, Jianxun Li^#, Zhiheng Zhao, Wen Xu, Lu Wang, Congfa Li, Xiaoping Hu^*, Xue Lin^*. Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses. Food Chemistry, 2024, 432: 137150

6. Huan Liu, Jingyu Li, Yuping Zhang, Lin Li, Hansheng Gong, Lixuan Tan, Peng Gao, Pi Li, Jiangtao Xing, Bin Liang^*, Jianxun Li^*. Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS. Food Chemistry, 2024, 456, 139960.

7. Qianqian Li, Chaoyang Zhang, Wei Liu, Bei Li, Shengfan Chen, Huawei Wang, Yi Li^*, Jianxun Li^*. Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC-MS combined with machine learning algorithm. Food Chemistry, 2024, 460: 140580.

8. Qianqian Li, Jialin Zhang, Tao Lin, Chunlin Fan, Yi Li^*, Zijuan Zhang^*, Jianxun Li^*. Migration behavior and dietary exposure risk assessment of pesticides residues in honeysuckle (Lonicera japonica Thunb.) based on modified QuEChERS method coupled with tandem mass spectrometry. Food Research International, 2023, 157: 112572.

9. Qianqian Li, Shupeng Yang, Rong Zhang, Shuyan Liu, Chaoyang Zhang, Yi Li^*, Jianxun Li^*. Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress. Food Chemistry, 2022, 386: 132720.

10. Qianqian Li, Shupeng Yang, Bei Li, Chaoyang Zhang, Yi Li^*, Jianxun Li^*. Exploring critical metabolites of honey peach (Prunus persica (L.) Batsch) from five main cultivation regions in the north of china by UPLC-Q-TOF/MS combined with chemometrics and modeling. Food Research International, 2022, 166: 111213.

在研项目：

1.国家自然科学基金青年项目“红茶加工过程中联苯菊酯对映体选择性降解机理研究”

2.河北省自然科学基金面上项目“绿茶储藏过程中联苯菊酯-木质素结合残留形成机制及释放方法研究”

3.国家重点研发子课题“工业化菜肴风味丢失控制与定向编辑技术研发”

4.国家市场监管重点实验室（热带果蔬质量与安全）人才引进项目“海南芒果特征品质挖掘与产地溯源体系构建”

联系方式：电话：18210290179

邮箱：lijianxun@caas.cn