餘愛農

餘愛農，男，1963生，湖北宣恩人，土家族，教授，博士，主要從事食品化學和天然產物化學方面的工作。 ^[1] 

1988.7畢業於湖北民族大學化學與環境工程學院；

1988.7-1994.9湖北民族大學化學與環境工程學院工作；

1994.9-1997.6北京工商大學食品學院攻讀碩士學位，師從孫寶國院士，獲工學碩士學位；

1997.6-2007.9擔任湖北民族大學化學與環境工程學院講師、副教授、教授；

2007.9-2011.6華中師範大學化學學院攻讀博士學位，師從張愛東教授，獲理學博士學位；

2011.6-2011.12擔任湖北民族大學化學與環境工程學院教授；

2011.12-2013.12擔任湖北民族大學化學與環境工程學院三級教授；

2013.12-現在擔任湖北民族大學化學與環境工程學院現在二級教授。

1．餘愛農，張慶著．《精細化工產品製劑與成型》，北京：科學出版社，2013.11。ISBN978-7-03-038750-9

2．餘愛農，田大聽，王聯芝，李國祥編．《應用化學專業實驗》，北京：高等教育出版社，2015.3。ISBN978-7-04-042052-4

1. Ai-Nong Yu, Bao-Guo Sun. Flavour substances of Chinese traditional smoke-cured bacon．Food Chemistry, 2005, 89(2): 227-233.

2. Ai-Nong Yu & Bao-Guo Sun. Identification of major volatile components in Chinese traditional smoke-cured beef. Journal of Food Technology, 2005, 3(3):435-439.

3. Ainong Yu & Baoguo Sun. Volatile phenolic derivatives and its role in Chinese traditional smoke-cured meat. Journalof Food Technology, 2006, 4(1):29-31.

4. Ai-Nong Yu, Xing-Ping Wang and Xiao-Hong Yang. Chemical composition of the essential oils of flowers ofRosa banksiaefromChina. Chemistry of Natural Compounds, 2007, 43(6): 728-729.

5. Ai-Nong Yu, Bao-Guo Sun, Da-Ting Tian, Wan-Yun Qu. Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry, 2008,110(1):233-238.

6. Ai-Nong Yu, Bao-Guo Sun and Wei-Bing Hu.Top note compounds of Chinese traditional bacteria-fermented soybean. Natural Product Research, 2008, 22(17):1552-1559.

7. Ai-Nong Yu, Da-Ting Tian, Wan-Yun Qu, Zhi-Wei Tan, Xin-Jian Song. Chemical composition of the essential oil of the roots of Actinidia chinensisfrom China. Chemistry of Natural Compounds, 2009, 45(1)：108-109.

8. Ai-NongYu, Qi-Hui Deng. Volatiles from the Maillard Reaction of l-Ascorbic Acid andl-Alanineat Different pHs. Food Science and Biotechnology, 2009, 18(6):1495-1499.

9. Ai-Nong Yu, Ai-Dong Zhang. Aroma compounds generated from thermal reaction of L-ascorbic acid with L-cysteine. Food Chemistry, 2010, 121 (4): 1060-1065.

10. Ai-Nong Yu, Ai-Dong Zhang. The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/ l-serine. Food Chemistry, 2010, 119 (1): 214-219.

11. Ai-Nong Yu, Zhi-Wei Tan, Fa-Song Wang. Mechanism of Formation of Sulfur Aroma Compounds from L-Ascorbic Acid and L-Cysteine during the Maillard Reaction. Food Chemistry, 2012,132 (3):1316-1323.

12. Ai-Nong Yu, Zhi-Wei Tan and Bo-An Shi. Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids. Asia-Pacific Journal of Chemical Engineering, 2012, 7(3), 455-462.

13. Zhi-Wei Tan and Ai-Nong Yu*. Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures. Asia-Pacific Journal of Chemical Engineering, 2012, 7(4), 563-571.

14. Ai-Nong Yu, Zhi-Wei Tan, Fa-Song Wang. Mechanistic studies on the formation of pyrazines by Maillard reaction between L-ascorbic acid and L-glutamic acid. LWT - Food Science and Technology, 2013, 50(1):64-71.

15. Ya Li, Yan Yang, Ai-Nong Yu, and Kui Wang. Effects of reaction parameters on self-degradation of L-ascorbic acid and self-degradation kinetics. Food Science and Biotechnology, 2016, 25(1): 97-104.

16. Ya Li, Yan Yang* & Ai-Nong Yu*. Effects of reaction parameters on generation of volatilecompounds from the Maillard reaction between L-ascorbic acid and glycine. International Journal of Food Science and Technology, 2016, 51(6),1349–1359.

17. Yong-Yan Zhou, Ya Li, Ai-Nong Yu*. The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system. Food Science and Technology, 2016,36(2), 268-274.

18. Ai-Nong Yu, Le-Pan Tang. Kinetics of non-enzymatic browning reactionfrom the L-ascorbic acid/L-cysteine model system. Czech Journal of Food Sciences, 2016, 34(6): 503–510.

19. Ai-Nong Yu, Yong-Yan Zhou, Yi-Ni Yang. Kinetics of browning and correlations between browning degree andpyrazine compounds in L-ascorbic acid/acidic amino acid model systems. Food Chemistry, 2017, 221, 1678–1684.

20. Ai-NongYu, Ya Li, Yan Yang, Ke Yu. The browning kinetics of the non-enzymatic browning reaction in L-ascorbicacid/basic amino acid systems. Food Scienceand Technology, 2018, 38(3): 537-542.

21. Yi-Ni Yang, Fu-Ping Zheng, Ai-Nong Yu*, Bao-Guo Sun*. Changes of the free andbound volatile compounds in Rubus corchorifolius L. f. fruit during ripening. Food Chemistry, 2019, 287, 232–240.

22. Ai-NongYu, Yi-Ni Yang, Yan Yang, Fu-Ping Zheng, Bao-Guo Sun*. Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages. Journal of Food Biochemistry, 2019, 43(10): e 12964.

23. Yi-Ni Yang, Miao Liang, Yan Yang, Fu-Ping Zheng, Xing-Ping Wang, Ai-Nong Yu*. Optimization of a headspace solid-phase microextraction method for thegas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit. Food Science and Technology, 2020, 40(4): 786-793.

24. Ai-Nong Yu, Yi-Ni Yang, Yan Yang, Miao Liang, Fu-Ping Zheng and Bao-Guo Sun*. Free and bound aroma compounds of Turnjujube (Hovenia acerba Lindl.) during low temperature storage. Foods, 2020, 9(4), 488.

1.餘愛農.豆豉香麻辣調味油及其生產方法．專利號：ZL 02 1 43664.9.

2.餘愛農.箬葉多糖的提取方法．專利號：ZL 03 1 42883.5.

1．武陵地區特色芳香天然產物的香氣成分及其合成（T200707）．湖北省高等學校優秀中青年科技創新團隊計劃項目.

2．基於抗壞血酸的Maillard反應形成肉香分子的機理及其產物的抗氧化活性研究（20876036）．國家自然科學基金面上項目.

3．基於抗壞血酸的Maillard反應動力學研究（31360408）．國家自然科學基金地區科學基金項目.

4. 武陵地區野生果蔬風味物質及其前體的形成和釋放機制（20171010）.北京食品營養與人類健康高精尖創新中心開放基金項目.

1.硫醚、二硫醚類食用香料生產關鍵技術．教育部2001年度中國高校科學技術獎技術發明二等獎（證書號：2001-129）.

2.《精細化工劑型加工技術》面向21世紀教學內容改革．2005年獲湖北省政府“高等學校教學成果”三等獎（證書號20050278）.

3. 2009年9月獲得“湖北省優秀教師”榮譽稱號.

4.2011年享受湖北省政府專項津貼專家稱號.

1.湖北民族大學化學與環境工程學院院長；

2.教育部學位與研究生教育發展中心“第三輪學科評估專家”；

3.中國化工學會精細化工專業委員會委員；

4. CSCD核心期刊《精細化工》雜誌編委；

5.湖北省食品科學技術學會理事；

6.生物資源保護與利用湖北省重點實驗室學術委員會委員。 ^[1]