学 位 博士
专业技术职务 副教授
导师情况 博导、硕导
系所 食品营养与健康系
研究方向 食品营养强化、营养代谢与调控、天然产物化学
联系电话 13609009720
Email guoxinbo@scut.edu.cn
通讯地址 广州市天河区五山路381号华南理工大学北区科技园四号楼202室381号
郭新波，副教授，博/硕士生导师，国家营养型农业产业联盟常务理事、国家南药科技创新联盟副秘书长/专家委员会成员、中国粮油学会会员、全谷物食品产学研联盟理事、广东省鲜食玉米产业联盟专家委员会成员、广东省农业科技战略专家。2013年毕业于复旦大学生命科学学院遗传工程国家重点实验室，获遗传学博士学位。2010年至2012年获国家留学基金委资助在美国康奈尔大学食品系进行联合培养博士研究。2013年到华南理工大学食品科学与工程学院工作，专业方向为食品分子营养学，主讲食品营养学、食品生物化学实验、细胞与分子生物学、食品免疫学与技术等专业课程，已培养硕、博士研究生15人，目前在读硕、博士研究生7人。长期围绕食品营养品质强化与代谢调控、天然活性物质对慢性疾病的预防机理、天然产物化学与功能性产品开发等领域开展研究工作。主持或参加国家级科研项目3项，省部级项目8项；发表科技论文100余篇，授权国家发明专利9项；获得2021年新疆自治区科学技术奖二等奖《新疆制干葡萄产业关键技术研究与应用（KG20210471）》（4/9）；获得科技成果登记4项。Food Chemistry: Molecular Sciences期刊编委，Journal of Agricultural and Food Chemistry, Food Chemistry, Food Research International等农业食品领域权威期刊特邀审稿人。
目前的研究兴趣为：1.农作物特殊营养品质评价与代谢调控；2. 植物活性物质对慢性疾病的预防机理；3.植物化学物协同抗氧化活性分析及复方抗氧化剂开发；4. 功能性食品和营养保健品的开发。
1.黔南州食药兼用特色花卉天然活性物质提取关键技术研究与产品开发，广州市重点研发计划， 2023B03J1316，主持；
2.藏产百合人工种植技术研究与产业化应用，西藏自治区科技计划项目重大科技专项，XZ202101ZD0023G，课题主持；
3.光信号调控绿豆芽叶黄素代谢的作用机理，广东省自然科学基金面上项目，2021A1515012110，主持；
4.特色经济林果实淀粉和蛋白高效富集与高值化加工关键技术研究与应用，十三五国家重点研发计划课题，2019YFD1002305，2019-2022，参与；
5.甜玉米叶黄素相关基因深度挖掘及应用，广州市科技计划项目，201804020081，课题主持；
6.广东鲜食玉米产业技术创新联盟建设示范，广东省科技计划项目，2017B090907023，课题主持；
7.高叶酸优良甜玉米品种培育及产业化，广东省应用性科技研发专项资金项目，2016B020233004，课题主持；
8.绿豆芽萌发过程维生素C积累的代谢调控机制，国家自然科学基金项目，31501765，主持。
1.Bing Zhang, Hong Quan, Yixi Cai, Xinghao Han, Houyu Kang, Yazhou Lu, Hao Cheng, Nan Xiang, Xiaozhong Lan*, Xinbo Guo*. Comparative study of browning, phenolic profiles, antioxidant and antiproliferative activities in hot air and vacuum drying of lily (Lilium lancifolium Thunb.) bulbs. LWT – Food Science and Technology, 2023, 184: 115015. https://doi.org/10.1016/j.lwt.2023.115015
2. Bing Zhang#, Kun Li#, Hao Cheng, Jianguang Hu, Xitao Qi*, Xinbo Guo*. Effect of thermal treatments on volatile profiles and fatty acid composition in sweet corn (Zea mays L.). Food Chemistry: X, 2023, 18: 100743. https://doi.org/10.1016/j.fochx.2023.100743
3. Yaoyao Cheng, Nan Xiang, Honglin Chen, Yihan Zhao, Lixia Wang, Xuzhen Cheng*, Xinbo Guo*. The modulation of light quality on carotenoid and tocochromanol biosynthesis in mung bean (Vigna radiata) sprouts. Food Chemistry: Molecular Sciences, 2023, 6, 100170. https://doi.org/10.1016/j.fochms.2023.100170
4. Nan Xiang, Xitao Qi, Jianguang Hu, Siyun Wang, Xinbo Guo*. L-Tryptophan synergistically increased carotenoid accumulation with blue light in maize (Zea mays L.) sprouts. Food Chemistry: Molecular Sciences, 2023, 6, 100161. https://doi.org/10.1016/j.fochms.2023.100161
5. Nan Xiang, Yihan Zhao, Siyun Wang, Xinbo Guo*. The modulation of light quality on carotenoids in maize (Zea mays L.) sprouts. Food Chemistry: Molecular Sciences, 2022, 5: 100128. https://doi.org/10.1016/j.fochms.2022.100128
6. Yaoyao Cheng, Nan Xiang, Xuzhen Cheng, Honglin Chen*, Xinbo Guo*. Effect of photoperiod on polyphenol biosynthesis and cellular antioxidant capacity in mung bean (Vigna radiata) sprouts. Food Research International, 2022, 159, 111626. https://doi.org/10.1016/j.foodres.2022.111626
7. Nan Xiang, Jianguang Hu, Bing Zhang, Yaoyao Cheng, Siyun Wang, Xinbo Guo*. Effect of light qualities on volatiles metabolism in maize (Zea mays L.) sprouts. Food Research International, 2022, 156, 111340. https://doi.org/10.1016/j.foodres.2022.111340
8. Yixin Wu, Hong Wang, Fangyang Gao, Yufu Wang, Xinbo Guo*, Caisheng Qiu*, Effect of ultrasonic pretreatment for lignan accumulation in flax sprouts (Linum usitatissimum L.). Food Chemistry. 2022, 370, 131067. https://doi.org/10.1016/j.foodchem.2021.131067
9. Nan Xiang, Jian-Guang Hu, Shijuan Yan, Xinbo Guo*, Plant Hormones and Volatiles Response to Temperature Stress in Sweet Corn (Zea mays L.) Seedlings. Journal of Agricultural and Food Chemistry. 2021, 69, 24, 6779–6790. https://doi.org/10.1021/acs.jafc.1c02275
10. Jiaqi Li1, Yanyan Lu1, Honglin Chen, Lixia Wang, Suhua Wang, Xinbo Guo*, Xuzhen Cheng*. Effect of photoperiod on vitamin E and carotenoid biosynthesis in mung bean (Vigna radiata) sprouts. Food Chemistry. 2021, 358, 1, 129915. Doi: 10.1016/j.foodchem.2021.129915
11. Liuwei Qin#, Hong Wang#, Wen Zhang, Mingqi Pan, Hui Xie*, Xinbo Guo*. Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins. LWT – Food Science and Technology. 2020, 131: 109807. Doi: 10.1016/j.lwt.2020.109807
12. Nan Xiang, Chunyan Li, Gaoke Li, Yongtao Yu, Jianguang, Hu*, Xinbo Guo*. Comparative Evaluation on Vitamin E and Carotenoid Accumulation in Sweet Corn (Zea mays L.) Seedlings under Temperature Stress. Journal of Agricultural and Food Chemistry. 2019, 67(35): 9772-9781. Doi: 10.1021/acs.jafc.9b04452
13. Quan Li, Xiao-Xiao Chang, Hong Wang, Charles Stephen Brennan, and Xin-Bo Guo*. Phytochemicals Accumulation in Sanhua Plum (Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants. Journal of Agricultural and Food Chemistry. 2019, 67(9): 2459-2466. Doi: 10.1021/acs.jafc.8b05087
14. Ruixue Guo, Xinbo Guo*, Tong Li, Xiong Fu, Rui Hai Liu*. Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities in Sea buckthorn (Hippophaë rhamnoides L.) berries. Food Chemistry. 2017, 221: 997-1003. Doi: 10.1016/j.foodchem.2016.11.063
15. Huailing Wang, Xinbo Guo*, Xiaodan Hu, Tong Li, Xiong Fu, RuiHai Liu*. Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry (Vaccinium spp.). Food Chemistry. 2017, 217: 773–781. Doi: 10.1016/j.foodchem.2016.09.002
16. Hong Wang, Junhong Wang, Caisheng Qiu, Yutong Ye, Xinbo Guo*, Gu Chen, Tong Li, Yufu Wang, Xiong Fu, Rui Hai Liu*. Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.). Food Chemistry. 2017, 214: 227-233. Doi: 10.1016/j.foodchem.2016.07.075
1. 2022年广东省一流本科课程“食品生物化学（全英）”，证书编号：202210036
2. 2021年新疆自治区科学技术奖二等奖（排名第四，4/9），证书编号：KG20210471
3. 首届“嘉吉杯”粤港澳大湾区食品学生创新创业比赛一等奖（指导奖）（2021）
4. 第六届全国大学生生命科学创新创业大赛一等奖两项（指导奖）（2021）
5. 第五届全国大学生生命科学创新创业大赛一等奖四项（指导奖）（2020）
6. 第四届全国大学生生命科学创新创业大赛二等奖（指导奖）（2019）
7. 第三届全国大学生生命科学创新创业大赛二等奖（指导奖）（2018）
