2000/9-2004/6中南大学 生物工程 工学学士 2004/9-2010/5中南大学 应用化学 工学博士 2014/8-2015/8 美国伊利诺伊大学香槟分校化学系访问学者(Jonathan V. Sweedler课题组)

2010/6-2012/10 江南大学食品科学与技术国家重点实验室，讲师 2012/10-至今 江南大学食品科学与技术国家重点实验室，副教授、硕士生导师

[1]国家自然科学基金面上项目，基于共有醛类中间体阻断及环外游离氨基加合终产物消除的食源性杂环胺双效减控途径研究，31871905，2019/1-2022/12，主持 [2]国家自然科学基金青年项目，基于代谢组学探索高温加工食品中杂环胺类有害物质的生成途径及控制方法，31101287, 2012/1-2014/12，主持 [3]国家重点研发计划项目子课题，西式熏煮香肠绿色制造关键技术与装备开发及示范，2018YFD0401203，2018/7-2020/12，参与 [4]国家重点研发计划项目子课题，食品典型热加工过程中危害物的交互作用和调控策略，2017YFC1600405，2018/1-2021/12，参与 [5]广东省重点研发计划，食品热加工过程中典型危害物控制关键技术研究，2019B020212001，2019/1-2022/12，参与 [6]江苏省重点研发计划(社会发展)，食品安全加工过程控制科技示范，BE2016689，2016/7-2019/6，参与 [7]国家重大科学仪器设备开发专项项目，新型高分辨杂化质谱仪器的研制与应用开发，2011YQ17006714，2011/10-2016/10，参与 [8]食品科学与技术国家重点实验室自主研究课题，香辛料对膳食杂环胺生成的抑制机理及影响因素，SKLF-ZZA-201709，2017/1-2017/12，主持 [9]食品科学与技术国家重点实验室自主研究课题，蛋白结合态杂环胺的生成途径、抑制方法及体外消化规律，SKLF-ZZA-201604，2016/1-2016/12，主持 [10]食品科学与技术国家重点实验室自主研究课题，食品加工过程美拉德反应产生风味与有害物质关联规律及调控，SKLF-ZZA-201408，2014/1-2014/12，主持

代表性文章 [1]Yang DD, He ZY, Gao DM, Qin F, Deng SL, Wang P, Xu XL, Chen J,Zeng MM*. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS.Food Chemistry, 2019, 276:195-201 [2]Jiao Y, Yan Y, He ZY, Gao DM, Qin F, Lu M, Xie MY, Chen J*,Zeng MM*. Inhibitory effects of catechins onβ-carbolines in tea leaves and chemical model systems.Food & Function, 2018, 9:3126-3133 [3]Zeng MM*, Wang JH, Zhang MR, Chen J, He ZY, Qin F, Xu ZM, Cao DS, Chen J. Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties.Food Chemistry, 2018, 239:111-118 [4]Chen J, He ZY, Qin F, Chen J*,Zeng MM*. Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS.Journal of Agricultural and Food Chemistry, 2017, 65:4493-4499 [5]Chen J, He ZY, Qin F, Chen J, Cao DS, Guo FX*,Zeng MM*. Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography-tandem mass spectrometry and principal component analysis.Food & Function, 2017, 8:3938-3950 [6]Zeng MM, Zhang MR, He ZY, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties.Food Chemistry, 2017, 221:404-411 [7]Zeng MM*, Zhang MR, Chen J, He ZY, Qin F, Hu CD, Xu HY, Tao GJ, Zhang S, Chen J. UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties.Chemometrics and Intelligent Laboratory Systems, 2017, 168:96-106 [8]Jiao Y, He JL, Li FL, Tao GJ, Zhang S, Zhang SK, Qin F,Zeng MM*, Chen J*. Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine in tea and the factors affecting their formation.Food Chemistry, 2017, 232:683-688 [9]Yan Y, Zhang S, Tao GJ, You FH, Chen J*,Zeng MM*. Acetonitrile extraction coupled with UHPLC-MS/MS for the accurate quantification of 17 heterocyclic aromatic amines in meat products.Journal of Chromatography B, 2017, 1068-1069:173-179 [10]Zeng MM, Li Y, He ZY, Qin F, Chen J*. Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC-MS/MS and multivariate analysis.Meat Science, 2016, 116:50-57 [11]Zeng MM, Li Y, He ZY, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Discrimination and investigation of inhibitory patterns of flavonoids and phenolic acids on heterocyclic amine formation in chemical model systems by UPLC-MS profiling and chemometrics.European Food Research and Technology, 2016, 242:313-319 [12]Zeng MM, He ZY, Zheng ZP, Qin F, Tao GJ, Zhang S, Gao YH, Chen J*. Effect of six Chinese spices on heterocyclic amine profiles in roast beef patties by ultra performance liquid chromatography-tandem mass spectrometry and principal component analysis. Journal of Agricultural and Food Chemistry, 2014, 62:9908-9915 [13]Zeng MM, Li Y, He ZY, Qin F, Chen J*. Effects of different precursors on formation of heterocyclic amines of processed food by ultra-high performance liquid chromatography tandem mass spectrometry combined with principal component analysis.Chinese Journal of Analytical Chemistry, 2014, 41(1):71-76 [14]Zeng MM, Adhikari B, He ZY, Qin F, Huang XL, Chen J*. Improving the foaming properties of soy protein isolate through partial enzymatic hydrolysis.Drying Technology, 2013, 31:1545-1552 [15]Zeng MM, Zhang LX, He ZY, Qin F, Tang XY, Huang XL, Qu HH, Chen J*. Determination of flavor compounds of rice bran by GC-MS and chemometrics.Analytical Methods, 2012, 4:539-545 [16]Zeng MM*, Liang YZ, Li HD, Wang B, Chen X. A metabolic profiling strategy for biomarker screening by GC-MS combined with multivariate resolution method and Monte Carlo PLS-DA.Analytical Methods, 2011, 3:438-445 [17]曾茂茂，王俊辉，陈静，张梦茹，何志勇，秦昉，陈洁.香辛料的抗氧化活性及对肉制品中杂环胺的影响.食品与生物技术学报，2018，37(1):1-6 [18]杨调调，何志勇，秦昉，曾茂茂，陈洁.美拉德反应对产品风味品质的影响及其衍生危害物研究进展.食品安全质量检测学报，2017，8(3):854-861 [19]薛超轶，何志勇，高大明，秦昉，陈洁，曾茂茂.加工rou制品中杂环胺的研究进展.食品安全质量检测学报，2018，9(14):3590-3597 [20]陈俏纯，何志勇，秦昉，陈洁，曾茂茂.肉制品加工过程风味和伴生危害物的生成及关联规律.食品安全质量检测学报，2019，10(15):4848-4855

授权及申请国家发明专利 [1]曾茂茂，陈静，陈洁，何志勇，秦昉，陶冠军，张爽，王林祥.一种基于酰胺类活性成分降低结合态杂环胺含量的方法，ZL201710437678.X [2]曾茂茂，陈静，陈洁，何志勇，秦昉，陶冠军，张爽，王林祥.一种基于天然复配香辛料降低结合态杂环胺含量的方法，ZL20171043678.X [3]曾茂茂，陈静，陈洁，何志勇，秦昉，王俊辉.一种检测结合态杂环胺含量的方法，201710484891.6 [4]曾茂茂，陈静，陈洁，何志勇，秦昉，陶冠军，张爽，王林祥.一种基于酰胺类活性成分降低游离态杂环胺含量的方法，201710437250.5 [5]曾茂茂，杨调调，陈洁，何志勇，高大明，秦昉.一种降低香肠中杂环胺的方法，201811013069.2 [6]曾茂茂，陈洁，何志勇，秦昉，张梦茹.一种基于混合天然香辛料的降低烤牛肉饼中杂环胺含量的方法，201610144678.6