個人簡曆

徐建國，1971年10月出生，山西襄汾人，教授，博士。現供職于澳门新葡萄新京威尼斯體育科學研究所。

研究方向

研究方向為植物源天然功能因子的制備、改性及其調控機理研究；運動功能食品開發與活性評價等。

招生專業

運動人體科學（運動營養學）、體育碩士、工程碩士

科學研究

主持課題：

（1） 山西省自然科學基金項目：基于蛋白組學和轉錄組學研究丁香酚抑制大腸杆菌生長的分子機理，項目編号：201601D011070。

（2） 山西省自然科學基金項目：基于溶劑分級提取效應的燕麥提取物抑菌活性及抑菌機理研究，項目編号：2012011031-3。

（3） 山西省高校科技開發項目：山西特色雜糧燕麥的萌發及應用研究，項目編号：2010112。

（4） 橫向課題，項目名稱：玉露香梨系列健康食品開發，2018年。

第一作者發表論文：

(1) Liang-Liang Zhang, Shuang Lv,Jian-Guo Xu*, Li-Fang Zhang. Influence of drying methods on chemical compositions, antioxidant and antibacterial activity of essential oil from lemon peel. Natural Product Research, 2018, 32(10):1184-1188.

(2) Yu-Ru Guo, Yu-Min An, Ying-Xia Jia,Jian-Guo Xu*. Effect of Drying Methods on Chemical Composition and Biological Activity of Essential Oil from Cumin (Cuminum cyminum L.). Journal of Essential Oil Bearing Plants, 2018, 21(5):1295-1302.

(3) Xiangqian Yin, Xiaoxue Xu, Qiang Zhang,Jian-Guo Xu*. Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum BungeanumMaxim.) Based on Sensory Characteristics and Chemometric Techniques. Molecules, 2018, 23(5): DOI: 10.3390/molecules23051001.

(4) Liang-Liang Zhang, Li-Fang Zhang, Qing-Ping Hu, Dong-Lin Hao, Jian-Guo Xu*.Chemical composition, antibacterial activity ofCyperus rotundusrhizomes essential oil against Staphylococcus aureus via membrane disruption and apoptosis pathway.Food Control, 2017, 80(5), 290-296.

(5) Liang-Liang Zhang, Li-Fang Zhang, Jian-Guo Xu*, Qing-Ping Hu. Comparison study on antioxidant, DNA damage protective and antibacterial activities of eugenol and isoeugenol against several foodborne pathogens.Food & Nutrition Reserch, 2017, 61(7), 1-9.

(6) Qiang Zhang,Jian-Guo Xu*. Determining the geographical origin of common buckwheat from China by multivariate analysis based on mineral elements, amino acids and vitamins.Scientific Reports, 2017, 7(14), 1-7.

(7) Jiang-Lian Duan, Ya-Lu Wu, Jian-Guo Xu*. Assessment of the bioactive compounds, antioxidant and antibacterial activities ofIsodon rubescensas affected by drying methods.Natural Product Research, https://doi.org/10.1080/14786419.2017.1405416.

(8) Jian-Guo Xu, Ting Liu, Qing-Ping Hu, Xin-Ming Cao. Chemical composition, antibacterial properties and mechanism of action of essential oil from clove buds againstStaphylococcus aureus.Molecules, 2016,21, 1194; doi:10.3390/molecules21091194.

(9) Wei-Qin Li, Qing-Ping Hu,Jian-Guo Xu*.Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation.Food Chemistry,2015, 175, 50–56.

(10) Jian-Guo Xu,Qing-Ping Hu. Changes in γ–aminobutyric acid content and related enzyme activities in Jindou 25 soybean (Glycine max L.) seeds during germination.LWT-Food Science and Technology, 2014,55, 341−346.

(11) Wen-Rui Diao, Qing-Ping Hu, Hong Zhang,Jian-Guo Xu*.Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgareMill.).Food Control,2014, 35, 109−116.

(12) Wen-Rui Diao, Qing-Ping Hu, Sai-Sai Feng, Wei-Qin Li,Jian-Guo Xu*.Chemical composition and antibacterial activity of the essential oil from green huajiao (Zanthoxylum schinifolium) against selected foodborne pathogens. Journal of Agricultural and Food Chemistry, 2013, 61, 6044−6049.

(13) Jian-Guo Xu, Qing-Ping Hu, Yu Liu. Antioxidant and DNA-protective activities of chlorogenic acid isomers.Journal of Agricultural and Food Chemistry,2012, 60, 11625−11630.

(14) Qing-ping Hu,Jian-guo Xu*. Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation.Journal of Agricultural and Food Chemistry,2011, 59, 2026-2033.

著作：

（1） 主編，軟飲料工藝學,中國計量出版社，2005年。

（2） 參編國家“十一五”規劃教材：園藝産品貯藏加工學，中國輕工業出版社，2009年。