 | 学位：博士 |
研究中心：畜产品加工与质量安全 | |
研究领域：肉品加工与质量安全 | |
邮箱：lushiling_76@163.com | |
办公电话：0993-2058093 | |
通讯地址：新疆北四路石河子大学食品学院 | |
个人简介
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卢士玲，吉林德惠人，1976年3月出生，工学博士，教授，博士生导师。主要从事肉品加工与质量安全控制相关研究。先后发表学术论文被SCI 收录37篇、EI收录16篇章。近年来主持承担省部级以上课题10余项(其中国家科技人员服务企业1项，国家自然基金5项)，厅级课题4项。获得发明专利12项，先后荣获宝钢教师奖，自治区教学成果奖二等奖1项、新疆生产建设兵团科技进步三等奖2项，新疆生产建设兵团科技进步一等奖1项，新新疆生产建设兵团第九师科技进步二等奖2项、石河子大学教学实践奖、石河子大学五四青年奖章、石河子大学本科生校级优秀毕业论文指导教师、石河大学“263”人才培养计划中青年骨干教师和石河大学“3152”人才培养计划中青年骨干教师。
社会兼职
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中国畜产品研究会理事；food control、food research international、food chemistry等杂志申报人，国家自然基金评审专家。
科研学术工作经历与教育背景
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2015-至今，石河子大学食品学院，教授
2010—2015，石河子大学食品学院，副教授
2006—2010，石河子大学食品学院，讲师
2001—2003，新疆农垦科学院，特产品研究所，助理研究员
研究方向：
1．原料肉生物保鲜及肉制品新产品开发。
2．新疆传统肉制品现代化生产技术研究及应用。
3．传统发酵肉制品质量与安全控制。
4．羊肉火腿制备及火腿肽功能性研究。
科研项目
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（1）2009.1-2011.12，国家自然基金，传统中式香肠生物胺控制技术的研究，项目批准号：30800863
（2）2009.1-2011.12，国家科技人员服务企业，冷却羊肉天然保鲜剂的开发，项目编号：2009GJG41022
（3）2008.11-2011.11，新疆生产建设兵团科技成果转化项目，冷却羊肉天然保鲜剂的研究与开发，项目编号：2008ZH14
（4） 2011.1-2012.12，石河子大学高层启动，宰后羊肉品质控制技术的研究，项目编号：RCZX201020
（5）2009.1-2011.12，半硬质干酪关键工艺和成熟特性的研究，项目编号：2009GG29
（6）2011.1-2012.12，新疆优质肉与肉制品安全控制与品质提升的研究，项目编号：ZRKX2010ZD04
（7） 2014.1-2017.12，国家自然基金，产胺氧化酶发酵剂对新疆熏马肠中生物胺影响及其作用机制，项目批准号：31360392
（8） 2012.1-2015.12，国家自然基金，新疆熏马肠中生物胺产生和累积机理的研究，项目批准号：31160329
（9）2013.1-2015.12，新疆生产建设兵团博士资金，强化接种调控内源酶在熏马肠中应用研究，项目编号：2013BB012
（10）2014.6-2017.6，牛羊血液深加工关键技术及产品开发，新疆生产建设兵团科技型中小企业技术创新基金项目，项目编号：2014BD002
（11）2013.1-2015.12，塔城地区排酸羊肉安全生产全程质量控制技术研究，新疆生产建设兵团重点领域科技攻关，项目编号：2013BA012
（12）2014.1-2016.12，北疆地区食源性大肠杆菌耐药性与毒力特征的研究，国家自然科学基金，项目批准号：31301469
（13）2021.1-2024.12，新疆熏马肠中产铜胺氧化酶乳酸菌对生物胺的降解机制,国家自然科学基金，项目批准号：32060547
（14）2020.1-2022.12，新疆牛羊肉梯次高值加工关键技术与产业化，新疆生产建设兵团重点领域科技攻关，项目批准号：2020AB012.
（15）2022.1-2024.12新疆传统特色肉制品产业化化关键技术集成与示范，新疆生产建设兵团重点领域科技项目，2022AB01
（16）2026.1-2029.12 新疆传统发酵肉制品中生物胺生成机制，国家自然基金，项目批准号：32560610
（17）2025.8.20-2028.8.19新疆特色肉制品品质提升关键技术研发及示范，新疆生产建设兵团重点领域科技攻关计划；项目号：2025AB011
学术论文
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[1] Shiling Lu, Xinglian Xu, Guanghong Zhou, Zhiyuan Zhu，Yong Meng, Yuanming Sun, Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage, [J]. Food Control 21 (2010) 444–449
[2] Shiling Lu, Xinglian Xu, Guanghong Zhou, Peng Wang, Yanping Chen, Characterization of biogenic amines and factors influencing their formation in traditional Chinese sausages[J].Jounal of food science 75（2010）, M366–M372
[3]Shiling Lu, Hua Ji, Qingling Wang, Baokun Li, Kaixiong Li, Chengjian Xu，The effects of Starter Cultures and Plant Extracts on the Biogenic Amine Accumulation in Traditional Chinese Smoked Horsemeat Sausages，[J]. Food Control，50 (2015) 869-875
[4]Lu Shiling, Jiang Caihong, Xu Xinglian, Xu Chengjian, Li Kaixiong, Shu Ruihua, Improved Screening Procedure for Biogenic Amine Production by Lactic Acid Bacteria and Enterobacteria[J].Czech J. Food Sci., 33, 2015 (1): 19–26
[5]Cheng-Jian Xu, Yue-Xiang Wang, Bo-Nan Niu, Bing Liu, Ying-Biao LI, Xue-Ming Wang and Shi-Ling Lu（通讯作者），Isolation and characterization of a novel lectin with mitogenic activity from Pleurotus ferulae，Pak. J. Pharm. Sci., Vol.27, No.4(Suppl), July 2014, pp.983-989（SCI收录）
[6] ShilingLu, Xianna Han, Baokun Li, ChengjianXu, Qingling Wang The effect of starter culture on proteolysisduring ripeningof smoked horse sausages，food science and biotechololgy,October 2017, Volume 26, Issue 5, pp 1363–1369.
[7]Lili Zhao, Linlin Xue, Binbin Li, Qingling Wang, Baokun Li, Shiling Lu （通讯作者），Ferulic acid reduced histamine levels in the smoked horsemeatsausage，International Journal of Food Science and Technology 2018, 53, 2256–2264（SCI收录）
[8]Zhang Huichao, Li Binbin, Zhao Lili, Wang Qingling, Li Baokun, Lu Shiling*,the effects of amine oxidase-producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages, JFS Journal of Food Safety,26 March 2019
[9]WANG J G, LU S L, MAO S, et al.Effects of NaCl on gene expression of agmatine deiminase pathway genes of putrescine in Lactobacillus delbrueckii and Escherichia coli，Journal of food processing and preservation,2020,9,3
[10]Wang, J., Lu, S., Li, R., Wang, Y., & Huang, L. (2020). Identification and characterization of antioxidant peptides from Chinese dry-cured mutton ham. Journal of the Science of Food and Agriculture. 100(3),1246-1255.
[11]Wang, J., Lu, S., Guo, X., Li.R. & Huang, L. (2020).Effect of crude peptide extract from mutton ham on antioxidant properties and quality of mutton patties. Journal of Food Processing and Preservation,00, e1436. DOI: 10.1111/JFPP.14436.
[12]Wang, J., Lu, S., Wang, Q & Guo, X. (2020). Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage. Journal of Food Processing and Preservation,00,e1439. DOI: 10.1111/JFPP.14439
[13]Binbin Li, Yuan Wang, Linlin Xue & Shiling Lu,Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines,Protein & Peptide Letters, 2020, 27, 1-12
[14] Yu Honghong, Li Yazhuo, Lu Shiling, et al. Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage[J]. Food control, 2021,121:107615.
[15] Binbin Li, Shiling Lu. The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review [J]. Process Biochemistry 99 (2020) 331–339
[16]Wang, J., Guo, M. Wang, Q., Dong, J., Lu, S*., Lyv, B., & Ma, X. (2021). Antioxidant activities of peptides derived from mutton ham, xuanwei ham and jinhua ham. Food Research International, Volume 142,2021,110195, ISSN 0963-9965.
[17] Liyuan Huang, Yuan Wang, Ruiting Li, Qingling Wang, Juan Dong, Jingyun Wang.（2021） Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage, Food Bioscience, Volume 40,2021,100885, ISSN 2212-4292.
[18] Honghong Yu, Yali Huang, Liliang Lu, Yuhan Liu, Zonggui Tang and Shiling Lu, Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage. Foods 2021, 10, 2491
[19]Yali Huang，Honghong Yu , Shiling Lua, Liangjun Zou Zonggui Tang , Tao Zeng ,Juan Tang， Effect and mechanism of ferulic acid inclusion complexes on tyramine Production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages, Food Bioscience, Volume 46, 2022, 101520, ISSN 2212-4292,
[20]Xin Guo , Di Shi , Chengjiang Liu , Yali Huang , Qingling Wang , Jingyun Wang, Longying Pei , Shiling Lu， UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing，Food Chemistry, Volume 377,2022,131977,ISSN 0308-8146.
[21] Modified QuEChERS combined with UPLC-MS/MS to determine eight biogenicamines in Xinjiang smoked horsemeat sausages,Yuan WANG Lijie XING, Ruifeng LUO, Xianyi LI Fei ZHANG, Shiling LU 1,Food Science and Technolog, ISSN 0101-2061
[22] Yazhuo Li; Honghong Yu; Zonggui Tang; Jingyun Wang; Tao Zeng; Shiling LuLWT, 2022, 170: 113974Effect of Coreopsis tinctoria microcapsules on tyramine production by Enterococcus faecium in smoked horsemeat sausage，LWT,Volume 170,2022,113974,ISSN 0023-6438.
[23] Impact of Coreopsis tinctoria Nutt. Essential oil microcapsules on the formation of biogenic amines and quality of smoked horsemeat sausage during ripening，Yazhuo Li; Yukun Geng; Di Shi; Ruiting Li; Juan Tang; Shiling Lu, Meat Science,Volume 195,2023,109020,ISSN 0309-1740,
[24] Honghong Yu, Pingcan Li, Pengcheng Yin, et al. Bacterial community successionand and volatile compound changes in Xinjiang smoked horsemeat sausage during fermentation[J]. Food Research International, Volume 174, 2023,113656, ISSN 0963-9969.
[25] Meiting Guo, Hong Yang, Haopeng Zhang, Boyu Jin, Huihua Mo, Jianping Yue, Shiling Lu,Impact of Pediococcus pentosaceus containing multicopper oxidase gene on biogenic amine accumulation and quality of Xinjiang sausage during ripening,LWT,Volume203,2024,116335,ISSN 0023-6438.
[26] Honghong Yu, Yazhuo Li, Shiling Lu, Jianping Yue,Impact of cinnamaldehyde on the formation of biogenic amines, microbiological, physicochemical, and sensory quality of smoked horsemeat sausage,LWT,Volume 195,2024,115832,ISSN 023-6438.
[27] Yu Honghong, Bai Yutong, Lu Shiling,Effect and mechanism of carvacrol on putrescine production by Obesumbacterium proteus in Xinjiang sausage,LWT,Volume213,2024,117079,ISSN 0023-6438.
[28] Qianqian Chu, Yue Zhou, Hong Yang, Jingyun Wang, Xin Guo, Shiling Lu,Changes in the quality of vacuum-packed ready-to-eat steaks treated with natural preservatives during storage,LWT,Volume 223,2025,117712,ISSN 0023-6438.
[29] Xinyu Chen, Huabo Fu, Siqi Qiu, Yuhan Duan, Yujia Zhao, Tengbin Wang, Xin Guo, Shiling Lu,Protein structure and in vitro digestibility of mutton boiled in an enamel cylinder from Xinjiang affected by ultrasound-assisted stewing,Journal of Food Composition andAnalysis,Volume 143,2025,107626,ISSN 0889-1575.
[29] Xinyu Chen, Huabo Fu, Siqi Qiu, Yuhan Duan, Xulong Li, Xin Guo, Shiling Lu, Jingyun Wang,Study of changes in volatile flavor substances during the processing and storage of mutton ham,Food Research International,Volume 217,2025,116738,ISSN 0963-9969.
[30] Jingyun Wang, Lingrui Li, Yuhan Li, Qianqian Song, Yiqing Hu, Qingling Wang, Shiling Lu,Characterization of thyme essential oil microcapsules and potato starch/pectin composite films and their impact on the quality of chilled mutton,Food Chemistry,Volume 464, Part 2,2025,141692,ISSN 0308-8146.
[31] Shiyi Zhu, Xinyu Chen, Chengjiang Liu, Shiling Lu,Inhibition of free and bound heterocyclic amines production in roast lamb patties by the addition of emulsifiers,LWT,Volume 225,2025,117856,ISSN 0023-6438.
[32] Xinyu Chen, Huabo Fu, Shiyi Zhu, Siqi Qiu, Yuhan Duan, Xulong Li, Jingyun Wang, Xin Guo, Shiling Lu,Effect of ultrasound-assisted braising on the quality of mutton soup and micro-nano particles,LWT,Volume 225,2025,117917,ISSN 0023-6438.
[33] Qianqian Chu, Shiling Lu, Jun Liu, Jingyun Wang, Xin Guo,Development of edible nanocomposite films incorporating cinnamaldehyde-carvacrol for extending the shelf life of ready-to-eat steaks,Food Chemistry: X,Volume 32,2025,103315,ISSN 2590-1575.
[34] Huabo Fu, Xinyu Chen, Siqi Qiu, Yuhan Duan, Yujia Zhao, Bowen Xue, Shunyu Gui, Haonan Li, Huizheng Liu, Xulong Li, Xin Guo, Shiling Lu（通讯作者）,
Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis, Food Chemistry: X, Volume 29,2025,102877, ISSN 2590-1575.
[34] Xinyu Chen, Tengbin Wang, Huabo Fu, Siqi Qiu, Yuhan Duan, Xulong Li, Jingyun Wang, Xin Guo, Shiling Lu,Impact of ultrasound-assisted braising on Xinjiang-style jar stewed mutton flavor compounds,Food Chemistry,Volume 503,2026,147795,ISSN308-8146,2025.147795.
[35] Effects of eugenol nanoemulsion on histamine accumulation of Xinjiang fermented sausage,Food Control,Pingcan Li, Honghong Yu, Shiling Lu,Volume 187,2026,112133,ISSN 0956-7135.
[36] Analysis of key factors affecting the production of biogenic amines in Xinjiang air-dried beef,Rong Huang, Yutong Bai, Chengwei Liu, Ying Huang, Jianhao Geng, Shiling Lu, Honghong Yu, Jun Liu,Food Bioscience,Volume 75,2026,108161,ISSN 2212-4292,
[37] Ying Huang, Shiling Lu,Effects and mechanisms of eugenol-loaded γ-cyclodextrin metal–organic framework on tyramine accumulation by enterococci,Food Bioscience,Volume 83,2026,109697,ISSN 2212-4292
获奖
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（1）新疆生产建设兵团科技技术进步叁等奖，冷却羊肉天然保鲜剂的开发，2015.12；
（2）新疆生产建设兵团科技技术进步叁等奖，半硬质干硬关键工艺和成熟特性的研究，2013.12；
（3）新疆生产建设兵团第九师科技进步二等奖，冷却肉天然保鲜剂的研究与开发，2012.8 （文件）
（4）新疆生产建设兵团第九师科技进步二等奖，冷却肉天然保鲜剂的开发，2014.12
（5）新疆生产建设兵团科技技术进步叁等奖，新疆熏马肠质量安全控制研究，2018.12；
（6）新疆特色畜禽肉制品加工关键技术及应用，新疆生产建设兵团科技技术进步一等奖，2025年7月。
专利
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[1] 一种酱卤鹿肉及其工艺，专利号ZL2013 1 0280559.x
[2] 植物乳杆菌菌株及其应用，专利号 ZL200910232405.7
[3] 一株植物乳杆菌菌株及其应用，专利号 ZL200910232713.x
[4] 一株阴沟杆菌及其应用，专利号 ZL 200910232710.6
[5] 一株粪肠球菌及其应用, 专利号 ZL 200910232711.0
[6] 一株产气肠杆菌及其应用，专利号 ZL 200910232 709.3
[7] 一株屎肠球菌及其应用，专利号 ZL 200910232712.5
[8] 鹅肝酱及其生产工艺，专利号 ZL2010 10240966.4
[9] 干发酵香肠生产工艺，专利号 ZL 2009 10113262.8
[10] 一株蜡样芽孢杆菌及其生产组胺的方法，申请号：ZL 201310543383.2
[11] 一种气味沙雷氏菌及其生产组胺的方法，申请号：ZL 201310543215.3
[12]时间温度指示体系和装置在冷鲜羊肉生产和贮运中的应用,申请号：ZL 2014 10024317.9
承担教学
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本科《畜产品加工工艺学》、研究生《畜产品加专题》和博士《动物性食品加工》
研究生培养
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自2011年评为硕士生导师，2015年评为博士生导师。目前培养研究60名左右，博士8名。
