吴璐璐，女，博士，讲师，2026年6月毕业于西北农林科技大学葡萄与葡萄酒学专业，获工学博士学位，同年7月入职沈阳药科大学功能食品与葡萄酒学院，从事教学与科研工作。

主要研究方向

研究方向一：葡萄酒功能活性成分与健康效应研究

研究方向二：葡萄酒风味化学与品质调控

研究方向三：天然功能因子的开发与功能食品研究

近年来发表代表性论文

1. Wu L, Zheng F, Li H, Prejanò M, Marino T, Russo N, Tao Y, Li Y. 2025. Effect of hydroxycinnamic acids on ester-improving and aroma-enhancing of Cabernet Sauvignon red wine and its mechanism. Food Research International, 217: 116763.

2. Wu L, Zhang Y, Fan S, Prejanò M, Marino T, Russo N, Tao Y, Li Y. 2024. Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic characterization and its effect on real wine color quality. Food Chemistry, 453: 139617.

3. Wu L, Zhang Y, Prejanò M, Marino T, Russo N, Tao Y, Li Y. 2024. Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations. Food Research International, 188: 114510.

4. Wu L, Prejanò M, Russo N, Tao Y, Marino T, Li Y. 2026. Ethanol-dependent solvent effects on copigmentation between oenin and quercetin: Insights from spectroscopy, thermodynamics and molecular simulations. Journal of Molecular Structure, 1353: 144579.

5. Wu L, Zhang Y, Prejanò M, Marino T, Jin G, Tao Y, Li Y. 2026. Matrix effect of hydroxycinnamic acids on chromatic properties and phenolic profile of Cabernet Sauvignon dry red wine. Journal of Integrative Agriculture, 25(1): 339-351.

6. 吴璐璐，范舒悦，张煜，李运奎. 2022. 不同产区陈酿干红葡萄酒花色苷与颜色相关性分析. 中外葡萄与葡萄酒, 242(02): 1-7.