薛宏坤，（1988.09-）男，河南郑州人，食品博士，讲师。
教育背景：
2019.07-2021.07，清华大学，食品营养博士后
2014.09-2019.06，东北农业大学（硕博连读），食品科学博士
2010.09-2014.06，东北农业大学，食品科学与工程，学士
工作经历：2021.10-，牛牛金花游戏大厅(中国)有限公司中药系任教。
电子邮箱：xuehk0906@163.com
研究方向：天然产物提取、分离纯化及活性
主讲课程：《仪器分析》、《生物化学》等
主持课题：
1、微波萃取蓝莓花色苷过程分析及其对H2O2诱导细胞氧化损伤的保护作用（2020M670357），中国博士后科学基金面上资助，主持人，经费：10万元，2020-2021。
2、荔枝多酚功能性饮料开发项目（横TS2019G752），横向课题，主持人，经费：60万元，2019-2021。
3、食品药品冷链温度全称监控（2020YFB1005816），国家卫健委重点支持项目，主要负责人，经费：500万元，2020-2023。
4、茯砖茶中“金花菌”提取、分离及功能性食品研发（清华大学联合深圳榕亨集团），主要负责人，经费：1000万元，2019-2022。
代表性论文：
[1]Hongkun
Xue, Jiaqi Tan, Qian Li, Jintian Tang, Xu
Cai*. Counter-current fractionation-assisted and
bioassay-guided separation of active compounds from cranberry and their
interaction with α-glucosidase [J]. LWT - Food Science and Technology, 2021, 145, 111374 (JCR 1区, TOP, IF=4.952).
[2]Hongkun
Xue, Jiaqi
Tan, Qian Li, Jintian Tang, Xu Cai*. Optimization ultrasound-assisted
deep eutectic solvent extraction of anthocyanins from raspberry using response
surface methodology coupled with genetic algorithm [J]. Foods,
2020, 9(10):1409. (JCR 1区, TOP，IF=4.350)
[3]Hongkun
Xue, Xiaohan Zhu, Jiaqi Tan, Linlin Fan, Qian
Li, Jintian Tang, Xu Cai*. Counter-current fractionation-assisted bioassay-guided
separation of active compound from blueberry and the interaction between the
active compound and α-glucosidase[J]. Foods, 2021, 10(3):509. (JCR 1区, TOP, IF=4.350).
[4]Xu Cai, Mi Xiao, Hongkun Xue*, et al. Separation of six
antioxidants from Hypsizygus marmoreus by high-speed countercurrent
chromatography utilizing an approach based upon the polarity parameter model[J].
Journal
of Chromatography A, 2020, 1633, 461650. (JCR 1区, TOP，IF=4.759，通讯作者).
[5]Xu Cai, Mi Xiao, Hongkun Xue*, et al. Extraction and separation of
flavonoid from Malus hupehensis using high-speed countercurrent chromatography
based on deep eutectic solvent[J]. Journal of Chromatography A, 2021, 1641, 461998. (JCR 1区, TOP，IF=4.759，通讯作者).
[6]Hongkun Xue, Jiaqi Tan, Xu Cai*, et al. Ultrasound-assisted
enzymatic extraction of anthocyanins from raspberry wine residues: Process
optimization, structure, and antioxidant activity determination [J]. Food
Analytical Methods, 2021, 1-8 (JCR 2区, IF=3.366).
[7]Jiaqi Tan, Qian Li, Hongkun Xue*, Jintian Tang. Ultrasound-assisted
enzymatic extraction of anthocyanins from grape skins: Optimization,
identification, and antitumor activity [J]. Journal of Food
Science, 2020, 85(11), 3731-3744. (JCR 2区, Top, IF=3.167，通讯作者)
[8]Hongkun
Xue,
Jiaqi Tan, Qian Li. Jintian Tang. Ultrasound-assisted deep eutectic solvent
extraction of anthocyanins from blueberry wine residues: Optimization,
identification, and antitumor activity [J]. Molecules,
2020, 25(22), 5456 (JCR 2区, IF=4.411)
[9]Hongkun Xue, Xu, H., Wang, X., Shen, L., Liu, H., Liu, C.,
& Li, Q. (2018). Effects of microwave power on extraction kinetic of
anthocyanin from blueberry powder considering absorption of microwave
energy[J]. Journal of Food Quality, 2018, 1-13. (JCR 3区, IF=2.450)
[10]Hongkun
Xue,
Jiaqi Tan, Linlin Fan, Xu Cai*, Qian Li. Optimization
microwave-assisted extraction of anthocyanins from cranberry using response
surface methodology coupled with genetic algorithm and kinetics model analysis[J]. Journal of Food Process Engineering, 2021, 44(6):e13688. (JCR 3区, IF=2.356).
[11]Hongkun
Xue, Liuyang Shen, Xiaorui Wang, et al. Isolation and purification of anthocyanin
from blueberry using macroporous resin combined Sephadex LH-20 techniques[J].
Food Science and Technology Research, 2019, 25(1), 29-38. (JCR 4区, IF=0.668）
[12]Hongkun
Xue,
Jiaqi Tan, Xu Cai*, Qian Li. Optimization
ultrasound-assisted extraction of anthocyanins from cranberry using response
surface methodology coupled with genetic algorithm and identification
anthocyanins with HPLC-MS2[J]. Journal of Food
Processing and Preservation, 2021, 45(7):e15378. (JCR 3区, IF=2.190).
[13]Xue, H, Tan, J., Li, Q., et al. Cyanidin-3-glucoside
protects RAW264.7 cells against hydrogen peroxide (H2O2)-induced
oxidative damage[J]. Food Science, 2021, 42(13):103-113.
[14]Tan, J., Li, P., Hongkun Xue*, et al. Cyanidin-3-glucoside
prevents hydrogen peroxide (H2O2)-induced oxidative
damage in HepG2 cells[J]. Biotechnology Letter, 2020, 42(11),
2453-2466. (JCR 3区, IF=2.461，通讯作者)
[15]Jiaqi Tan, Qian Li, Hongkun Xue*, Jintian Tang. Protective effect of
Procyanidin B2 on hydrogen peroxide (H2O2)-induced
oxidative damage in MCF-7 cells [J]. Applied Biological Chemistry, 2020,
63(1):1-15. (JCR 3区, IF=1.813, 通讯作者)
[16]Xu Cai, Mi Xiao, Hongkun Xue*, et al. Rapid enrichment and
separation of two novel minor phenols from Malus hupehensis utilizing
liquid–liquid extraction with three-phase solvent system and high‐speed counter-current
chromatography based on the polarity paramete[J]. Journal of Separation Science,
2021, 44(9):1843-1851. (JCR 2区, IF=3.645, 通讯作者)
[17]Pengcheng Li, Hongkun Xue, Xiao Mi, et al. Ultrasonic-assisted
aqueous two-phase extraction and properties of water-soluble polysaccharides
from malus hupehensis[J]. Molecules, 2021, 26(8), 2213. (JCR 2区, IF=4.411, 并列第一)
[18]Sun, Y., Xue, H., Liu, C., Liu, X., Su, X., & Zheng, X. Mechanism
comparison of microwave extraction withhot reflux extraction in acquirement and
degradation of anthocyanin from powdered blueberry[J]. International Journal
Agricultural and Biological Engineering, 2016, 9, 186-199. (JCR 2区, IF=1.731, 第二作者)
[19]Liu, C., Xue, H., Liu, C., & Zheng, X. Improvement of Anthocyanins
Yield of Blueberry under Variable Power of Microwave Extraction[J].
Separation and Purification Technology, 2019, 226, 286-298. (JCR 1区, IF=7.312，第二作者)
[20]Liu, C, Liu C, Xue H, et al. Effect of microwave energy
dissipation on drying process of berry puree under microwave foam drying
conditions[J]. Drying Technology, 2017, 35(11):38-46. (JCR 2区, IF=2.988)
[21]薛宏坤,
刘成海, 刘钗, 等. 响应曲面法和遗传算法-神经网络模型优化微波萃取蓝莓中花青素工艺[J].食品科学, 2018, 39(16):280-288.（EI）
[22]薛宏坤, 谭佳琪, 王鑫, 等. 体外消化对蓝莓提取物抗氧化、抗癌及组分的影响[J]. 精细化工, 2019, 36(3):461-468.（EI）
[23]薛宏坤, 韩茜宇, 谭佳琪, 等. 黑加仑花色苷的分离纯化及其热降解动力学[J]. 精细化工, 2019, 36(4):721-729.（EI）
[24]薛宏坤, 谭佳琪, 刘钗, 等. 蓝莓果渣花色苷提取工艺优化及其提取物的抗肿瘤活性[J]. 精细化工, 2019, 36(9):1881-1890.（EI）
[25]薛宏坤, 谭佳琪, 赵月明, 等. 树莓果渣总花色苷和总多酚微波萃取工艺及组分分析[J]. 精细化工, 2019, 36(8):1617-1624.（EI）
[26]薛宏坤, 谭佳琪, 刘钗, 刘成海. “巨峰”葡萄皮花色苷的分离纯化、结构鉴定及抗肿瘤活性[J]. 食品科学, 2020, 41(5):39-48.（EI）
[27]薛宏坤, 谭佳琪, 李倩, 等. 原花青素B2诱导乳腺癌MCF-7细胞凋亡及其作用机制[J].食品科学(录用).（EI）2020
[28]薛宏坤, 李鹏程, 钟雪, 刘成海, 李倩. 高速逆流色谱分离纯化桑葚花色苷及其抗氧化活性[J], 食品科学, 2020,
41(15):96-104.（EI）
[29]薛宏坤, 谭佳琪, 刘成海, 刘钗. 超声-闪式联合法制备蓝莓花色苷提取物及其体内外抗肿瘤活性评价[J]. 食品科学,
2020, 41(6):259-269.（EI）
[30]薛宏坤, 谭佳琪, 李倩. 遗传算法优化双水相提取黑加仑花色苷工艺及其抗肿瘤活性[J]. 中国食品学报 (录用)（EI）2020.
[31]薛宏坤,
戴宁, 谭佳琪, 等. 不同提取方法对万寿菊花中总多酚和总花色苷动力学模型对比研究[J]. 食品研究与开发, 2020, 41(3):6-13.（中文核心）
[32]薛宏坤,
李庆妍, 韩玲玉, 等. 微波萃取蓝莓中花青素体系内温度与压力变化规律[J]. 东北农业大学学报, 2017,
48(4):69-78.（CSCD）
[33]薛宏坤, 徐浩, 朱广浩, 等. 微波辅助萃取蓝莓中花青素降解工艺研究[J]. 农机化研究, 2018,
40(3):226-231.（中文核心）
参编著作：《体腔热灌注治疗》编者。
奖励或荣誉：2020获得清华大学优秀博士后称号，获得中国医疗器械大赛2等奖。
