赖克强 博士 教授 博士生导师
邮箱：kqlai@shou.edu.cn
研究方向:
1. 食品质量安全快速分析检测；
2. 食品热加工过程中危害物的产生与控制；
3. 新型功能材料的研发及应用。
个人简介：
2006年6月毕业于华东师范大学化学系分析化学专业。2012年2月---2013年1月农业农村部渔业局挂职；2015年9月---2016年6月浙江大学访问学者。近年来在Food chemistry、Journal of Agricultural and Food Chemistry、等国内外核心以上学术期刊以一作或通讯发表论文90余篇（其中SCI论文80余篇），授权发明专利5项。2011年入选上海海洋大学首批“海燕计划”；首届“优秀硕士生导师”。浦东新区工程系列中评委委员，美国IFT会员，上海市食品学会会员，上海海洋大学学术委员会委员。
学术兼职：
《食品科学技术学报》青年编委，《当代化工研究》编委，Food Chemistry, Food Control, Journal of Agricultural and Food Chemistry, Biosensors and Bioelectronics等期刊审稿人。
教学与课程：
《仪器分析》、《仪器分析实验》、《基础化学》、《基础化学实验》、《现代仪器分析》（研究生）。
学术论文：
2025年度
1. Jingyi Fan, Yiqun Huang, Junjian Miao, Keqiang Lai*,Temperature‑responsive AuNPs/poly(N‑isopropylacrylamide) hydrogel‑based sensor for SERS detection of paraquat in fruit juices, Microchimica Acta, 192, 542, 2025.
2. Yahui Wen, Xinghai Wang, Jinxue Zhao, Xuejing Zhai, Wei Xia, Peiyi Li, Keqiang Lai*, Lidong Wu*, Preparation and application of enzyme-based hydrogels, Biosensors and Bioelectronics: X, 23, 100594, 2025.
3. Hongyu Han, Yiqun Huang*, Junjian Miao, Keqiang Lai*, Rapid determination of malachite green in fish by surface-enhanced Raman spectroscopy combined with MIL-100 (Fe), Microchimica Acta, 192, 185, 2025.
4. Yunxiang Sun, Feng Du, Yiqun Huang*, Junjian Miao, Keqiang Lai*, Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds, Meat Science, 222, 109740, 2025.
5. Yi Lin, Fuyu Chu, Yiqun Huang*, Junjian Miao, Keqiang Lai*, Inhibition of advanced glycation end-products in frozen-thawed and reheated pork by pigskin gelatin hydrolysates.International Journal of Biological Macromolecules, 295, 139598, 2025.
2024年度
1. Zhijie Liu, Yubi Gao, Lin Li, Yiqun Huang*, Keqiang Lai*, Accumulation of Nɛ -carboxymethyllysine and Nɛ-carboxyethyllysine in precooked pork during cold storage and subsequent reheating, Food Chemistry, 466, 14229, 2025.
2. Kaihua Liu, Zhijie Liu, Junjian Miao, YiqunHuang*, Keqiang Lai*, Multi-response kinetic study of Maillard reaction hazards in the glucose-lysine model system, Journal of the Science of Food and Agriculture, DOI 10.1002/jsfa.13911.
3. Feng Du, Yiqun Huang, Zhijie Liu, Junjian Miao, Keqiang Lai*，Effects of pH, linoleic acid, and reheating on volatile compounds in glucose-lysine model system，Food Bioscience，58, 103631, 2024.
4. Fengnian Liang, Yiqun Huang, Junjian Miao, Keqiang Lai*, A simple and efficient alginate hydrogel combined with surface-enhanced Raman spectroscopy for quantitative analysis of sodium nitrite in meat products, Analyst, 149, 1518, 2024.
2023年度
1. Xianheng Li, Huan Li, Keqiang Lai, Junjian Miao*, Jie Zhao*, New natural deep eutectic solvent for vortex-assisted liquid–liquid microextraction for the determination of bisphenols in beverages, Microchemical Journal, 197, 109710, 2024.
2. Xianheng Li, Huan Li, Keqiang Lai, Jie Zhao*, Junjian Miao*, A novel deep eutectic solvent as an extractant for the determination of bisphenol compounds in edible oils by high-performance liquid-phase fluorescence detection, Journal of Food Composition and Analysis, 126, 105864,2024.
3. Xianheng Li, Huan Li, Keqiang Lai*, Junjian Miao*The effect of glucose on the interaction of bisphenol A and bovine hemoglobin characterized by spectroscopic and molecular docking techniques,International Journal of Molecular Sciences, 24, 14708, 2023.
4. Huiyuan Wang, Xinyu Wang, Keqiang Lai*, Juan Yan*, Stimulus-responsive DNA hydrogel biosensors for food safety detection,Biosensors,2023, 13(3), 320.
5. Yuxin Zhang, Huixin Qiu, Yiqun Huang* Junjian Miao, Keqiang Lai*,Modified paper-based substrates fabricated via electrostatic attraction of gold nanospheres for non-destructive detection of pesticides based on surface-enhanced Raman spectroscopy, Journal of the Science of Food and Agriculture, 103(14), 7218-7226, 2023.
6. Fuyu Chu, Zhijie Liu, Junjian Miao, Yiqun Huang*, Lihong Niu, Keqiang Lai*
Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating, Food Chemistry, 426, 136616, 2023.
7. Yuying Song, Huixin Qiu, Yiqun Huang, Xiaohui Wang*, Keqiang Lai*, Rapid detection of thiabendazole residues in apple juice by surface-enhanced Raman scattering coupled with silver coated gold nanoparticles, Spectrochimica Acta PartA: Molecular and Biomolecular Spectroscopy, 303, 123189, 2023.
8. Zhijie Liu, Yiqun Huang*, Shanshan Kong, Junjian Miao, Keqiang Lai*, Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork,Food Chemistry, 419, 135962, 2023.
9. Fuyu Chu, Yi Lin, Yiqun Huang, Lihong Niu*, Keqiang Lai* Effect of sucrose on the formation of advanced glycation end-products of ground pork during freeze–thaw cycles and subsequent heat treatment,Foods, 12, 1024, 2023.
10. Min Chen, Yiqun Huang, Junjian Miao, Yuxia Fan*, Keqiang Lai*, A highly sensitive surface-enhanced Raman scattering sensor with MIL-100(Fe)/Au composites for detection of malachite green in fish pond water, Spectrochimica Acta PartA: Molecular and Biomolecular Spectroscopy, 292, 122432, 2023.
2022年度
1. 宁海花, 周啟佳,杜枘,苗军舰,赖克强*,基于中红外光谱结合化学计量法快速检测油炸食吕用油品质，食品与机械，38(6),94-98,2022.
2. Haihua Ning, Huixin Qiu, Junjian Miao, Yinghong Qu, Keqiang Lai*，Effects of frying and baking processing conditions changes on biogenic amines and volatile components in Jumbo squid ( Dosidicus gigas ), Applied Food Research, 2,100114, 2022.
3. Qian Chen, Run Tian, Gang Liu, Yanli Wen, Xiaojun Bian, Donglei Luan, Huiyuan Wang, Keqiang Lai*, Juan Yan*, Fishing unfunctionalized SERS tags with DNA hydrogel network generated by ligation-rolling circle amplification for simple and ultrasensitive detection of kanamycin, Biosensors and Bioelectronics, 207, 114187, 2022.
4. Lihong Niu, Hui Yu, Lili Zhang, Qin Zhao, Keqiang Lai, Yongle Liu, Yiqun Huang,* Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal , Journal of Food Composition and Analysis, 112, 104681, 2022.
5. Qijia Zhou, Zhiping Zhang, Yiqun Huang*, Lihong Niu, Junjian Miao, Keqiang Lai*, Effects of acidulants on the rheological properties of gelatin extracted from the skin of tilapia (Oreochromis mossambicus), Foods, 11,18,2812,2022.
6. Shanshan Kong, Fuyu Chu, Yiqun Huang, Lihong Niu, Keqiang Lai*, Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage, Journal of Food Measurement and Characterization, 16(5), 4171-4173, 2022.
7. Jiaqi Wu, Yiqun Huang* Junjian Miao, Keqiang Lai*, Detection of thiram on fruit surfaces and in juices with minimum sample pretreatment via a bendable and reusable substrate for surface-enhanced Raman scattering, Journal of the Science of Food and Agriculture, 102(14), 6211-6219, 2022.
8. Jiageng Li, Feixue Wu, Yiqun Huang, Junjian Miao*, Keqiang Lai* Revealing inhibitory mechanism of thiamine on the formation of 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline based on quantum chemistry calculations and experimental verification, LWT –Food Science and Technology, 163,113552, 2022.
2021年度
1. Yuanyi Zhang, Yiqun Huang, Yuying Song, Junjian Miao*, Keqiang Lai*, Effects of aggregating agents on the analysis of histamine in squidmuscle via surface‑enhanced Raman scattering, Journal of Food Measurement and Characterization, 6(25):1-9, 2021.
2. Yuanyi Zhang, Yiqun Huang*, Yongfeng Kang, Junjian Miao, Keqiang Lai*, Selective recognition and determination of malachite green in fish muscles via surface-enhanced Raman scattering coupled with molecularly imprinted polymers, Food Control, 130, 108367,2021.
3. Xiaohua Sun, Xiangjun Li, Juming Tang, Keqiang Lai, Barbara A. Rasco , Yiqun Huang*, Formation of protein-bound Nε-carboxymethyllysine and Nε-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars，Food chemistry, 336, 127706, 2021.
授权发明专利：
1. 赖克强;张苑怡;宁海花;苗军舰;曲映红，一种快速检测组胺的方法，ZL202110382350.9
2. 赖克强;张苑怡;张成强;宁海花;苗军舰;蔡友琼;李颖畅，一种基于生物胺含量的鱿鱼新鲜度评价方法，ZL 2020 1 1145904.5
3. 赖克强; 黄轶群; 樊玉霞; 宋佳; 赵志慧; 一种制备银纳米线的方法及利用该银纳米线为基底的SERS检测方法；ZL201610851653.X；
4. 黄轶群; 赖克强; 孙晓华; 牛丽红; 王靖; 一种羧甲基赖氨酸的检测方法及应用，ZL 201310607487.5；
5. 赖克强; 俞志根; 陆勤丰; 丛健; 一种水产品中磺胺类和抗生素类药物多残留的分析方法，ZL101639466；
6. 单永奎; 赖克强; 王一蕾; 孔爱国; 顾颖颖; 一种烷基紫精碘盐的制备方法，ZL200510029977.7；
7. 单永奎; 赖克强; 孔爱国; 吕丽莉; 一种新型光催化反应器，ZL200420081656.2。
研究项目：
1. 枸杞槟榔产品中枸杞褐变控制关键技术及长效护色方案，横向课题，（2026.02-2027.01，在研）；
2. 冷藏-复热对预制鱼肉中基于赖氨酸残基修饰的蛋白质类危害物形成的影响机制（32272391），国家自然科学基金面上项目，参与，（2022.01-2026.12，在研）；
3. 蛋白酶解产物对阿根廷鱿鱼鱼糜贮藏和加工过程中晚期糖化终末产物形成的影响研究(SKL202310)，海洋食品加工与安全控制全国重点实验室，主持，（2023.9-2025.8，已结题）
4. 制备食品接触材料样品，上海海关，主持，（2022.01-2023.12，已结题）；
5. 国外水产品捕捞环节质量安全控制措施（A160501），农业农村部，主持，（2022.01-2022.12，已结题）；
6. 编制养殖水产品质量安全工作手册（A120801），农业农村部，主持，（2022.01-2022.12，已结题）；
7. 远洋极地渔获物中潜在危害因子的识别与控制技术（2017YFC1600706），国家十三五重点研发计划项目“水产品全链条关键危害物的迁移转化规律与安全防控技术研究”子课题，主持，（2018.01-2021.12，已结题）；
8. 酱卤肉制品绿色制造关键技术与装备研发及示范（2016YFD0401501），国家十三五重点研发计划项目“中式传统肉制品绿色制造关键技术与装备研发及示范”子课题，主持，（2016.07-2020.12，已结题）。
出版著作：
《实验化学》（参编）。
奖励荣誉：
1. 2022年度中国研究生乡村振兴科技强农+创新大赛三等奖；
2. 第十四届全国节能减排社会实践与科技竞赛三等奖；
3. 第六届“汇创青春”上海市大学生环境设计类一等奖；
4. 2019年度上海海洋大学科技成果奖三等奖；
5. 2019年度上海海洋大学教学成果二等奖。
课题组成员介绍：
苗军舰，南京大学理学博士，中国科学院上海应用物理研究所博士后。擅长食品体系中复杂过程模型构建、量子化学计算、动力学方程构建以及网络模型演化规律分析。研究方向：1）复杂过程的微观机制及其动态演化：脂质氧化、蛋白质氧化、美拉德反应等；2）基于机理的机器学习模型构建。