胡娜 副研究员

学历:博士研究生

学科:理学

电话:无

邮箱:huna@nwipb.cas.cn

地址:青海省西宁市新宁路23号

邮编:810008

简历介绍

2006.09-2010.06 青海大学 学士 生物技术

2010.09-2015.06 中国科学院西北高原生物研究所 博士 天然药物化学

2015.07-2020.12 中国科学院西北高原生物研究所 助理研究员

2021.1-至今    中国科学院西北高原生物研究所 副研究员

研究方向

天然药物化学

职务
社会任职
获奖及荣誉

1.2015年获中国科学院院长奖

2.2015年获得中国科学院大学优秀毕业生称号

3.2014年度获得朱李月华优秀博士生奖

代表论文

1. Na Hu, Jian Ouyang, Qi Dong, et al. Analysis of Nitraria Tangutourum Bobr-Derived Fatty Acids with HPLC-FLD-Coupled Online Mass Spectrometry, Molecules, 2019, 24(21), 3836. (the first author)

2. Na Hu, Yourui Suo, Jinmao You, et al. Rapid, selective and sensitive analysis of triterpenic acids in Hippophae rhamnoides L. using HPLC with pre-column fluorescent derivatization and identification with post-column APCI-MS[J]. Journal of Liquid Chromatography & Related Technologies, 2015, 38: 451-458. (the first author)

3. Na Hu, Shijuan Zhang, Zhongyin Ji, et al. Determination of Fatty Acids in Three Nitraria Species by Pre-Column Fluorescence Labeling for High-Performance Liquid Chromatography and Atmospheric Pressure Chemical Ionization-Mass Spectrometry[J]. Analytical Letters, 2014, 47:1-13. (the first author)

4. Na Hu, Jie Zheng, Wencong Li, et al. Isolation, Stability, and Antioxidant Activity of Anthocyanins from Lycium ruthenicum Murray and Nitraria Tangutorum Bobr of Qinghai-Tibetan Plateau [J]. Separation Science and Technology, 2014, 49: 2897–2906. (the first author)

5. Chen S, Zeng Z, Hu N, et al. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology[J]. Food chemistry, 2018, 242: 1-8.the corresponding author

6. Zhang G, Chen S, Zhou W, et al. Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity[J]. Food chemistry, 2018, 269: 150-156. the corresponding author

7. Wang Y, Luan G, Zhou W, et al. Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr[J]. Food chemistry, 2018, 249: 119-126.the corresponding author

8. Chen S, Zhou H, Zhang G, et al. Anthocyanins from Lycium ruthenicum Murr. Ameliorated d-Galactose-Induced Memory Impairment, Oxidative Stress, and Neuroinflammation in Adult Rats[J]. Journal of agricultural and food chemistry, 2019, 67(11): 3140-3149. the corresponding author

9. Zhang G, Chen S, Zhou W, et al. Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis[J]. Industrial crops and products, 2019, 129: 414-423. the corresponding author

承担项目

1. 国家自然科学基金青年基金,2019.01-2021.12, 24万元,主持

2. 中国科学院青年创新促进会人才项目,2020.01-2023.1280万元,主持

3. 中国科学院“西部之光”人才培养计划“青年学者B类”,2017.01-2020.1215万元,主持

4. 青海省应用基础研究项目,2019.01-2021.1235万元,主持

5. 青海省自然科学基金青年项目,2016.07-2018.1210万元,主持

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