科研成果融入《食品化学》课程教学——木犀草素与亲核基团的共价互作研究  

Integration of Research Achievements into Teaching of Food Chemistry:Study on the Covalent Interaction between Luteolin and Nucleophiles

作　　者：李玉婷 黎广成 Li Yuting;Li Guangcheng(School of Life and Health Technology,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]东莞理工学院生命健康技术学院,广东东莞523808

出　　处：《广东化工》2025年第1期176-178,共3页Guangdong Chemical Industry

基　　金：2023年度广东省本科高校教学质量与教学改革工程建设项目——高等教育教学改革项目(粤教高函[2024]9号)。

摘　　要：本文旨在探讨如何有效将木犀草素与亲核基团的共价互作研究融入食品化学次生代谢产物章节的教学过程中。木犀草素作为一种重要的次生代谢产物,在食品中广泛存在,其与不同亲核基团的共价结合将对食品的营养品质具有重要影响。本文授课教师所承担的国家自然科学基金面上项目深入研究了木犀草素与亲核基团的共价互作效率及机制,并成功将其研究成果应用于食品化学次生代谢产物章节的教学实践中。通过将科研成果融入教学,本文提出了创新的教学理念,旨在激发学生对食品中次生代谢产物化学特性的深入探索和理解。This article aims to explore how to effectively integrate the research on covalent interaction between luteolin and nucleophilic groups into the teaching process of secondary metabolites in food chemistry.Luteolin,as an important secondary metabolite,is widely present in food,and its covalent binding with different nucleophilic groups significantly impacts the nutritional quality of food.The teacher,supported by National Natural Science Foundation of China,conducted in-depth research on the efficiency and mechanism of the covalent interaction between luteolin and nucleophilic groups,successfully applying these research findings to the teaching practice of secondary metabolites in food chemistry.By integrating research achievements into teaching,this article proposes innovative teaching concepts aimed at stimulating students'in-depth exploration and understanding of the chemical properties of secondary metabolites in food.

关 键 词：食品化学 黄酮类化合物 亲核基团 共价互作 科研融入教学 

分 类 号：TS201.2-4[轻工技术与工程—食品科学] G641[轻工技术与工程—食品科学与工程]