Wenshu WANG
Position: Professor
Postal address:College of Life and Environmental Sciences, Minzu University of China, 27 Zhongguancun South Avenue, Haidian district, Beijing 100081
Phone: 86-10-68932242
E-mail: wangws@muc.edu.cn
Master's Degree Supervisor，Doctor of Science (Lanzhou University)，Postdoctoral Fellow (Peking University)，Visiting Scholar（Department of Chemistry, University of California, Berkeley）. Currently serves as the Director of the National Teaching Demonstration Center of Chemistry Experiments in Minzu University of China.
Teaching
Organic Chemistry, Organic Chemistry Experiment, Spectrum Analysis, Medicinal Chemistry, Natural Product Chemistry
Research Focus
Natural Product and Chemical Biology: Investigating the biological compounds isolated from the plants .
Academic and Research Projects Led
1. Natural Science Foundation of China Youth Fund, 2013 (Project Approval No.31200260)
2. Teaching Project in Minzu University for Reforming Curriculum Examination of Organic Chemistry and Organic Chemistry Experiments 2012
Representative papers
1. Ya-Mei Yao, Yi-Tong Chen, Yong-Tao Tian,Tian-Yue Liu, Wen-Shu Wang*. Analysis of polyphenol profiles in fractional extracts of passion fruit peels and screening of their antioxidant active substances. Science and Technology of Food Industry, 2024, 45(01):18-27.
2. He-bi Han, Bo-hang Yang, Yong Zeng, Ya-Mei Yao, Wen-Shu Wang*. Optimization of Extraction of Antioxidant Total Flavonoids from Staphylea Bumalda DC.Flower by Response Surface Methodology and Its Components Analysis. Food Science and Technology, 2024,49(01):209-217. 3. Tian-yue Liu, Xiao-yi Teng, Yong-tao Tian, Ya-mei Yao, Yan-bo Wang, Wen-Shu Wang*. Chemical composition analysis and antioxidant activity evaluation of leaf, calyx and fruit of Physalis peruviana L.. Food and Fermentation Industries , 2024, 1-13.
4. Meng-yuan Xu, Ji-yue Jing, Bao-rong Han, Wen-wei Lan, Wei Wei, Wen-Shu Wang*. Optimized Extraction and Antioxidant Activity of Flavonoids from Passiflora edulis Sims Leaves from Three Production Areas. Food Research and Development, 2021,42(18):79-85.
5. Zhao Qin, Kun Feng, Wen-Shu Wang*, Jin-chao Feng. The Composition and Antioxidant Activity of Hawk Tea and Leaves of Its Material Plant. The Food Industry, 2019, 40(04): 280-284.
6. Kun Feng, Zhao Qin, Wen-Shu Wang*, Yu-guo Jiao, Xiao-yu Hou.Chemical compositions, antioxidation on oil and antimicrobial activity of essential oils from five shaddock peels. Food Science and Technology, 2018, 43(11):255-261.
7. Zheng-Xi Zhang, Kun Feng, Xian-Jin Sui, Wen-Shu Wang*, Lin Wang, Dong-Hong Wang, Xiao-Min Luo & Xiao-Fei Chen. New triterpenoids from Staphylea bumalda flower buds and their neuroprotective activity against H2O2-induced injury in vitro. Archives of Pharmacal Research, 2018, 41(12): 1162–1169.（SCI）
8. Hai-bo Wu, Ting-ting Liu, Zheng-xi Zhang, Wen-shu Wang*, Wen-wen Zhu, Lin-feng Li, Yu-rong Li, Xue Chen.Leaves of Magnolia liliflora Desr. as a high-potential by-product: Lignans composition, antioxidant, anti-inflammatory, anti-phytopathogenic fungal and phytotoxic activities[J]. Industrial Crops and Products, 2018, 125: 416–424.（SCI）
9. Zhao Qin, Kun Feng, Wen-shu Wang*, Wen-zhao Wang, Yun-jie Wang, Jin-lan Lu, Er-wei Li, Shu-bin Niu, Yu-guo Jiao. Comparative study on the essential oils of six Hawk tea (Litsea coreana Levl. var. lanuginosa) from China: Yields, chemical compositions and biological activities. Industrial Crops and Products, 2018, 126-135.（SCI）
