Hu Na Associate Researcher
Highest Education: PhD
Subject: Science
E-mail: huna@nwipb.cas.cn
Address: Xining Road 23#，Xining City，Qinghai Province
2006.09-2010.06, Qinghai University, Bachelor, Biotechnology
2010.09-2015.06, Northwest Plateau Institute of Biology, Chinese Academy of Sciences, PhD, Natural Products Chemistry
2015.07-2020.12, Assistant Researcher, Northwest Plateau Institute of Biology, Chinese Academy of Sciences
2021.1-present, Northwest Plateau Institute of Biology, Chinese Academy of Sciences, Associate Researcher
1. Won the President's Award of the Chinese Academy of Sciences in 2015.
2. Awarded the title of outstanding graduate of the Chinese Academy of Sciences in 2015.
3. Won the Zhu Li Yuehua Outstanding Doctoral Student Award in 2014.
1. Na Hu, Jian Ouyang, Qi Dong, et al. Analysis of Nitraria Tangutourum Bobr-Derived Fatty Acids with HPLC-FLD-Coupled Online Mass Spectrometry, Molecules, 2019, 24(21), 3836. (the first author)
2. Na Hu, Yourui Suo, Jinmao You, et al. Rapid, selective and sensitive analysis of triterpenic acids in Hippophae rhamnoides L. using HPLC with pre-column fluorescent derivatization and identification with post-column APCI-MS[J]. Journal of Liquid Chromatography & Related Technologies, 2015, 38: 451-458. (the first author)
3. Na Hu, Shijuan Zhang, Zhongyin Ji, et al. Determination of Fatty Acids in Three Nitraria Species by Pre-Column Fluorescence Labeling for High-Performance Liquid Chromatography and Atmospheric Pressure Chemical Ionization-Mass Spectrometry[J]. Analytical Letters, 2014, 47:1-13. (the first author)
4. Na Hu, Jie Zheng, Wencong Li, et al. Isolation, Stability, and Antioxidant Activity of Anthocyanins from Lycium ruthenicum Murray and Nitraria Tangutorum Bobr of Qinghai-Tibetan Plateau [J]. Separation Science and Technology, 2014, 49: 2897–2906. (the first author)
5. Chen S, Zeng Z, Hu N, et al. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology[J]. Food chemistry, 2018, 242: 1-8.（the corresponding author）
6. Zhang G, Chen S, Zhou W, et al. Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity[J]. Food chemistry, 2018, 269: 150-156. （the corresponding author）
7. Wang Y, Luan G, Zhou W, et al. Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr[J]. Food chemistry, 2018, 249: 119-126.（the corresponding author）
8. Chen S, Zhou H, Zhang G, et al. Anthocyanins from Lycium ruthenicum Murr. Ameliorated d-Galactose-Induced Memory Impairment, Oxidative Stress, and Neuroinflammation in Adult Rats[J]. Journal of agricultural and food chemistry, 2019, 67(11): 3140-3149. （the corresponding author）
9. Zhang G, Chen S, Zhou W, et al. Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis[J]. Industrial crops and products, 2019, 129: 414-423. （the corresponding author）
1. National Natural Science Foundation of China Youth Fund, 2019.01-2021.12, 0.24 million, host
2. Talent project of the Youth Innovation Promotion Association of Chinese Academy of Sciences, 2020.01-2023.12, 0.8 million, host
3. Chinese Academy of Sciences "Western Light" talent training program "Young Scholar Class B", 2017.01-2020.12, 0.15 million, host
4. Qinghai Province Applied Basic Research Project, 2019.01-2021.12, 0.35 million, host
5. Qinghai Province Natural Science Foundation Youth Project, 2016.07-2018.12, 0.10 million, host