李灵犀，女，博士，讲师，兼任功能食品与葡萄酒实验教学中心副主任，协助实验中心主任及葡萄与葡萄酒工程专业学科带头人开展实验中心建设和葡萄酒专业的实验课程建设工作。2011年毕业于沈阳农业大学食品学院，获食品科学与工程学士学位；2013年毕业于中国农业大学食品科学与营养工程学院，获食品科学硕士学位；2018年毕业于沈阳药科大学药学院，获药物分析学博士学位。辽宁省“百千万人才工程”万人层次，沈阳市高层次人才“高级人才”。

主要研究方向

研究方向一：葡萄及葡萄酒活性物质及功效评价；

研究方向二：功能性食品评价及开发。

主持的科研项目

1. 辽宁省教育厅项目《辣木多酚对食品加工危害物丙烯酰胺致神经细胞损伤的保护作用机制研究》

2. 辽宁省教育厅项目《辣木多酚对氧化应激性心肌细胞损伤保护作用的物质基础及作用机制研究》

3. 辽宁省科技厅项目《山葡萄及山葡萄酒的多酚组成及其对神经细胞氧化损伤保护作用的机制研究》

近年来发表代表性论文（限第一作者或通讯作者，SCI须写明影响因子）

1. Lingxi Li, Shuting Zhang, Yan Cui, Yuanyuan Li, Lanxin Luo, Peiyu Zhou, Baoshan Sun*. Preparative separation of cacao bean procyanidins by high-speed counter-current chromatography. Journal of Chromatography B, 2016, 1023: 10-19. (IF: 2.603)

2. Lingxi Li, Minna Zhang, Shuting Zhang, Yan Cui, Baoshan Sun*. Preparation and antioxidant activity of ethyl-linked anthocyanin-flavanol pigments from model wine solutions. Molecules, 2018, 23(5). (IF:3.060)

3. Lingxi Li, Baoshan Sun*. Grape and wine polymeric polyphenols: Their importance in enology. Critical Reviews in Food Science and Nutrition, 2019, 59 (4): 563-579. (IF:7.861)

4. Hao Suo, Ruochen Tian, Jing Li, Shuting Zhang, Yan Cui, Lingxi Li*, Baoshan Sun*. Compositional characterization study on high-molecular-mass polymeric polyphenols in red wines by chemical degradation. Food Research International, 2019, 123: 440-449. (IF: 4.972)

5. Lingxi Li, Zhe Li, Zongmin Wei, Weichao Yu, Yan Cui*. Effect of tannin addition on chromatic characteristics, sensory qualities and antioxidant activities of red wines. RSC Advances, 2020, 10: 7108. (IF: 3.361)

6. Qian Gao, Zongmin Wei, Yun Liu, Fang Wang, Shuting Zhang, Carmo Serrano, Lingxi Li*, Baoshan Sun*. Characterization, large-scale HSCCC separation and neuroprotective effects of polyphenols from Moringa oleifera leaves. Molecules, 2022, 27: 678. (IF: 4.926)

7. Lingxi Li, Jian Zhao, Tingting Yang, Baoshan Sun*. High-speed countercurrent chromatography as an efficient technique for large separation of plant polyphenols: A review. Food Research International, 2022, 153: 110956. (IF: 8.100).

8. Ying Zhang, Danbing Yuan, Jianyu Guo, Jing Jiang, Haoran Yao, Zhongling Chen, Lingxi Li*, Yan Cui*. Integrated LC-MS/MS method and network pharmacology for exploring the characterization and mechanism of neuroprotective effect of Vitis amurensis Rupr. wine polyphenol. Journal of Food Biochemistry, 2022, 46: e14316. (IF: 4.000)

9. Yanxia Yu†, Lingxi Li†, Ruowei Xue, Chen Wang, Mengying Chen, João Ramos, Shuting Zhang, Baoshan Sun*. Impact of different oak chips’ aging on the volatile compounds and sensory characteristics of Vitis amurensis Wines. Foods, 2022, 11: 1126. (IF: 5.200)

10. Mengying Chen†, Shuting Zhang†, Yuanxiao Ren, Zhao Le, Lingxi Li*, Baoshan Sun. Effects of different brewing technologies on polyphenols and aroma components of black chokeberry wine. Foods, 2023, 12: 868. (IF: 5.200)

11. Jian Zhao, Min Guo, Ruoyao Wang, Lingxi Li*, Baoshan Sun*. Evaluation of color and stability of ethyl-linked anthocyanin-flavanol pigments in model wine solutions using combined chemical analysis and 3d molecular simulations. Ciência e Técnica. Vitivnícola, 2023, 38(1): 67-81. (IF: 0.8)

12. Jian Zhao, Min Guo, Patrícia Martins, João Ramos, Lingxi Li*, Baoshan Sun*. Effect of fermentation technologies on the structural composition of polymeric polyphenols in aged red wines. Journal of Food Composition and Analysis, 2024, 125:105782. (IF: 4.299)

13. 崔一凡, 陈香兰, 张旭, 李灵犀*. 辣木叶成分及其活性研究进展. 2022, 39(9): 1142-1150.

14. 邱明清, 韦思洁, 高璇, 李灵犀*. 辣木叶多酚的提取与分离方法研究进展. 2022, 39(8): 1036-1046.

15. 刘芸, 魏宗敏, 陈忠铃, 孙宝山, 李灵犀*. 辣木叶多酚的超声提取及抗氧化活性分析. 2023, 2: 52-60.