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吴时敏 教授
上海市闵行区东川路800号上海交通大学 农业与生物学院食品系A楼2区211室 wushimin@sjtu.edu.cn 021-34205717
吴时敏，德国自然科学博士（Dr. rer. nat.），现任上海交通大学长聘教授、博士生导师、研究组长，脂质、油脂与香味研究团队负责人。兼任联合国粮食与农业组织（FAO）和世界卫生组织（WHO）食品添加剂联合专家委员会委员、全国稻米油产业技术创新联盟副理事长；先后获授德国DAAD奖、上海交通大学首届SMC-晨星学者奖、国际Eni奖提名、德国汉诺威大学Certificate of Appreciation、美国化学会ACS Membership Award、全国优秀粮油科技工作者等。学术兼职多个专业期刊编委、行业或学会常务委员/理事，以及国内外多个基金奖励等审评专家；培训国内多个省市干部或企业高层数千人次。 长期致力于食品质量与安全研究，以非极性或弱极性分子为主要研究对象，采用多维全链、多学科交叉和组学技术，研究其分析制取、加工贮藏、质量安全、功能营养、品质控制和高值化绿色综合利用。吴时敏教授连续主持完成国际国内公益基础研究（含NSFC多项）和国内外企业委托研发项目40多项，第一发明人申请专利21项，主要起草研究制定国家与行业标准3项，出版《功能性油脂》等中英文专著或教材7部，第一或唯一通讯在Trends in Food Science & Technology、Critical Reviews in Food Science and Nutrition、Current Opinion in Food Science、Food Chemistry、Food Control、Journal of Agricultural and Food Chemistry、Food & Function、Journal of Dairy Science等期刊发表学术论文120多篇。 吴时敏教授团队秉持“脂道香得”文化：既包含研究室主攻关键词“脂 & 香”，又谐音寓意“道远知骥 & 相得益彰”；指导毕业的学士、硕士、博士和博士后，均乐观积极、能力突出、视野广阔，不断涌现出上海交大优秀毕业生、优秀博士后、上海市优秀毕业生、国际杰青学者等。欢迎认同“脂道香得”价值观的本科生、硕士生、博士生、博士后、青年学者加盟本研究室！热诚欢迎学术界、企业及研发机构，就共同感兴趣的议题，开展坦诚愉快之交流合作！邮件请发至wushimin@sjtu.edu.cn
研究内容
  • （1）食品质量与安全
  • （2）油脂、脂质和油料
  • （3）食药兼用脂溶性分子（天然抗氧化剂、风味、香辛料、精油和色素）
承担项目
  • 01-2028.12 主持，国家自然科学基金 （No. 32472378）)
  • 01-2023.12 主持，国家自然科学基金-两岸项目（No. 32061160476）
  • 01-2023.12 主持，国家自然科学基金 （No. 31972036）
  • 01-2020.12 主持，国家自然科学基金（No. 31671958）
  • 01-2018.12 主持，国家自然科学基金（No. 31471668）
  • 01-2018.12 参加，国家自然科学基金（No. 21477075，排2）
  • 01-2015.12 主持，国家自然科学基金（No. 31171704）
论文
  • [1] Wu SM*, Mou BL, Liu GY, Liu RJ, Wang XG (2025). Contamination, risk assessment, and reduction strategies for hazardous polycyclic aromatic hydrocarbons in foods. Current Opinion in Food Science, 62: 101270.
  • [2] Ma X, Wu SM* (2025). Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu. Food Chemistry, 471: 142795.
  • [3] Wang JY, Mou BL, Wu SM* (2025). Reduction of polycyclic aromatic hydrocarbon (PAH) toxicity risks in crude rice bran oil during storage using membrane filtration. Food Control, 172: 111186.
  • [4] Rao D, Wu SM*. Food oxylipins: Formation, distribution, analysis and implications for health. Trends in Food Science & Technology, 2025, 159: 104968.
  • [5] Li W, Wu SM*, Zhang WM (2024). Insights into the formation of chlorinated polycyclic aromatic hydrocarbon related to chlorine in salt-tolerant rice: Profiles in market samples, effects of saline cultivation and household cooking. Journal of Agricultural and Food Chemistry, 72(44): 24833−24846.
  • [6] Mou BL, Wu SM* (2024). Interactions between polycyclic aromatic hydrocarbons (PAHs) and phospholipids cause PAH migration into wet gums during the oil degumming process. Food Chemistry, 464:141578.
  • [7] Li W, Wu SM* (2024). Halogenated polycyclic aromatic hydrocarbons in Chinese traditional sausages with high salt: profiles in market samples and formation during home cooking. Food Chemistry, 430: 136929.
  • [8] Ma X, Wang JY, Wu SM* (2024). Effective isolation and comprehensive quantification of EPA16 PAHs, EU15+1 PAHs, 17 halogenated PAHs, and 18 oxygenated PAHs in soybean oil. Food Control, 164: 110605.
  • [9] Gong GY, Wu SM* (2024). Degradation of polycyclic aromatic hydrocarbons in oil deodorizer distillates: Kinetics, degradation product identification and toxicity. International Biodeterioration & Biodegradation, 187: 105718.
  • [10] Ma X, Wu SM* (2024). Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources. Critical Reviews in Food Science and Nutrition, 64(15): 4882− 4903.
  • [11] Ge YX, Wu SM*, Yan K (2023). Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review. Critical Reviews in Food Science and Nutrition, 63(23): 6168−6181.
  • [12] Li W, Wu SM* (2023). Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation. Trends in Food Science & Technology, 2023, 131:1−13.
  • [13] Mou BL, Gong GY, Wu SM* (2023). Biodegradation mechanisms of polycyclic aromatic hydrocarbons: Combination of instrumental analysis and theoretical calculation. Chemosphere, 341: 140017.
  • [14] Li W, Wu SM* (2022). Halogenated polycyclic aromatic hydrocarbons and their parent compounds in ready-to-eat seafood rich in salt: Method validation, profiles, correlation, and exposure risks. Food Control, 136: 108864.
  • [15] Zhang LM, Wu SM* (2022). Time-saving and accurate analysis of BaP, BaA, Chr and BbF in milks and oils by three-way fluorescence spectrometry. Food Chemistry, 2022, 381:132309.
  • [16] Yousuf B, Sun YQ, Wu SM* (2022). Lipid and lipid-containing composite edible coatings and films. Food Reviews International, 38: 574−597.
  • [17] Yan K, Li W, Wu SM* (2022). Dietary exposure and risk assessment of EU priority polycyclic aromatic hydrocarbons from milks and milk powders. Journal of Dairy Science, 105(8): 6536−6547.
  • [18] Yousuf B, Wu SM*, Siddiqui MW (2021). Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce. Trends in Food Science & Technology, 108: 245–257.
  • [19] Yan K, Wu SM*, Gong GY, Xin L, Ge YX (2021). Simultaneous determination of typical chlorinated, oxygenated and EU priority PAHs in milks and milk powders. Journal of Agricultural and Food Chemistry, 69(13): 3923–3931.
  • [20] Yousuf B, Wu SM*, Gao Y (2021). Characteristics of Karaya gum based films: Amelioration by inclusion of Schisandra Chinesis oil and its oleogel in the film formulation. Food Chemistry, 345:128859.
  • [21] Zhang LM, Wu SM*, Jin XY (2021). Fatty acid stable carbon isotope ratios combined with oxidation kinetics for characterization and authentication of walnut oils. Journal of Agricultural and Food Chemistry, 69(23): 6701−6709.
  • [22] Sun YQ, Yan K, Wu SM*, Gong GY (2020). Occurrence, spatial distribution and impact factors of 16 polycyclic aromatic hydrocarbons in milks from nine countries. Food Control, 113: 107197.
  • [23] Gao Y, Wu SM* (2020). Development and evaluation of a novel oleogel system based on starch-water-wax-oil. Food & Function, 11: 7727–7735.
  • [24] Yan K, Wu SM*, Gong GY, Sun YQ (2020). A new approach of specific determination for 6-chlorobenzo[a]pyrene and 7-chlorobenzo[a]anthracene in six different oils. Food Chemistry, 316: 126344.
  • [25] Sun YQ, Wu SM* (2020). Analysis of PAHs in oily systems using modified QuEChERS with EMRLipid clean-up followed by GC-QqQ-MS. Food Control, 109: 106950.
  • [26] Grosse M*, Wu SM, Krings U, Berger RG. Formation of decatrienones with a pineapple-like aroma from 1-13C-acetate by cell cultures of the birch polypore, Fomitopsis betulina. Journal of Agricultural and Food Chemistry, 2020, 68(6): 1678–1683.
专利著作
  • [1] 吴时敏主编 (王兴国, 周祥山参编). 功能性油脂[M]. 北京: 中国轻工业出版社, 2001年4月.
  • [2] 吴时敏主编 (马欣, 张立敏, 高媛参编). 食品分析与检验实验教程[M]. 上海: 上海交通大学出版社, 2022年6月.
  • [3] Wu SM*, Gong GY, Yan K, Sun YQ, Zhang LM (2020). Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and control. Advances in Food and Nutrition Research, 93: 59-112, Elsevier, ISSN: 1043-4526.
  • [4] 陆贻通, 吴时敏, 施春雷等译. 确保全球食品安全—探索全球协调[M]. 上海: 上海交通大学出版社, 2015年11月.
  • [5] 杨月欣, 葛可佑主编（吴时敏等参编）. 中国营养科学全书 [M]. 北京: 人民卫生出版社, 2019年9月.
  • [6] 金青哲主编 (吴时敏等参编). 功能性脂质 [M]. 北京: 中国轻工业出版社, 2013年8月.
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