海南大学分析测试中心于2020年6月购入QSense 耗散型石英晶体微天平分析仪，仪器安装培训后得到了广大师生的广泛青睐，凭借稳定的仪器性能和良好的重现性充分助力大家进行了各种方向的研究探索，成果显著。目前已在包括Chemical Engineering Journal,Food Hydrocolloids,Carbohydrate Polymers, Food Chemistry等杂志发表科学论文近20篇。
平台发表的QSense相关文章列表：
1) Wang, Z.; Huang, S.; Zhao, X.; Yang, S.; Mai, K.; Qin, W.; Liu, K.; Huang, J.; Feng, Y.; Li, J.; Yu, G. Covalent Bond Interfacial Recognition of Polysaccharides/Silica Reinforced High Internal Phase Pickering Emulsions for 3D Printing. ACS Appl. Mater. Interfaces2023, 15 (19), 23989–24002. https://doi.org/10.1021/acsami.3c03642.2) Zhu, Q.; Chen, W.; Wang, L.; Chen, W.; Zhang, M.; Zhong, Q.; Pei, J.; Chen, H. Development of High Internal Phase Emulsions Using Coconut Protein Isolates Modified by Pulsed Light: Relationship of Interfacial Behavior and Emulsifying Stability. Food Hydrocolloids2024, 148, 109495. https://doi.org/10.1016/j.foodhyd.2023.109495.3) Wang, C.; Yang, S.; Qin, W.; Liu, K.; Shang, J.; Feng, Y.; Yu, G.; Li, J. Dynamic Host-Guest Interfacial Recognition of Alginate-Based β-Cyclodextrin/Cholic Acid Supra-Amphiphiles for Stabilizing Multi-Type Pickering Emulsion. Colloids and Surfaces A: Physicochemical and Engineering Aspects2024, 682, 132950. https://doi.org/10.1016/j.colsurfa.2023.132950.4) Zhu, Q.; Chen, H.; Chen, W.; Zhang, M.; Zhong, Q.; Chen, Z.; Pei, J.; Chen, W. Effects of Glycation Method on the Emulsifying Performance and Interfacial Behavior of Coconut Globulins-Fucoidan Complexes. Food Chemistry2024, 430, 137033. https://doi.org/10.1016/j.foodchem.2023.137033.5) Niu, H.; Hou, K.; Wang, W.; Dou, Z.; Chen, X.; Chen, H.; Fu, X. Emulsification Properties of Sugar Beet Pectin: The Synergistic Effect of Homogalacturonan and Rhamnogalacturonan-Ⅰ. Food Hydrocolloids2023, 145, 109074. https://doi.org/10.1016/j.foodhyd.2023.109074.6) Wan, S.; Zeng, Q.; Yang, S.; Zhao, X.; Wen, Q.; Tang, H.; Zhang, Y.; Huang, J.; Yu, G.; Feng, Y.; Li, J. In Situ Characterization and Interfacial Viscoelastic Properties of Pickering Emulsions Stabilized by AIE-Active Modified Alginate and Chitosan Complexes. ACS Sustainable Chem. Eng.2022, 10 (31), 10275–10285. https://doi.org/10.1021/acssuschemeng.2c02299.7) Yi, X.; Pei, Z.; Xia, G.; Liu, Z.; Shi, H.; Shen, X. Interaction between Liposome and Myofibrillar Protein in Surimi: Effect on Gel Structure and Digestive Characteristics. International Journal of Biological Macromolecules2023, 253, 126731. https://doi.org/10.1016/j.ijbiomac.2023.126731.8) Niu, H.; Chen, X.; Zhang, M.; Chen, X.; Chen, H.; Xie, J.; Fu, X. Interfacial Behavior and Emulsion Stability of a Neutral Polysaccharide Extracted from Mesona Chinensis Benth. Food Hydrocolloids2024, 147, 109435. https://doi.org/10.1016/j.foodhyd.2023.109435.9) Chen, X.; Niu, H.; Chen, H.; Zhu, X.; Shen, M.; Xie, J. Interfacial Behavior of Mesona Chinensis Benth Polysaccharide at the Oil-Water Interface and the Stability of the Emulsion. Food Hydrocolloids2023, 143, 108847. https://doi.org/10.1016/j.foodhyd.2023.108847.10) Yang, S.; Qin, W.; Zhao, X.; He, F.; Gong, H.; Liu, Y.; Feng, Y.; Zhou, Y.; Yu, G.; Li, J. Interfacial Self-Assembled Behavior of pH/Light-Responsive Host-Guest Alginate-Based Supra-Amphiphiles for Controlling Emulsifying Property. Carbohydrate Polymers2021, 266, 118121. https://doi.org/10.1016/j.carbpol.2021.118121.11) Chen, Y.; Chen, Y.; Jiang, L.; Huang, Z.; Zhang, W. Mechanism of Improving the Digestibility of Coconut Globulin by Atmospheric Cold Plasma Treatment: The Perspective of Protein Structure. Food Hydrocolloids2024, 152, 109886. https://doi.org/10.1016/j.foodhyd.2024.109886.12) Mai, K.; Yang, S.; Zhao, X.; Huang, R.; Huang, S.; Xu, C.; Yu, G.; Feng, Y.; Li, J. Multi-Bioinspired Alginate-Based Gel Coatings Formed by Dynamic Metal–Ligand Assembly for Enhancing Foliar Affinity and Rain-Fastness of Pesticides. Chemical Engineering Journal2024, 479, 147357. https://doi.org/10.1016/j.cej.2023.147357.13) Guo, Y.; Li, W.; Chen, H.; Chen, W.; Zhang, M.; Zhong, Q.; Chen, W. Optimization and Rheological Study of an Exopolysaccharide Obtained from Fermented Mature Coconut Water with Lipomyces Starkeyi. Foods2022, 11 (7), 999. https://doi.org/10.3390/foods11070999.14) Ma, J.; Pan, C.; He, R.; Chen, W.; Pei, J.; Zhong, Q.; Chen, H.; Chen, W. Physicochemical Properties and Oil-Water Interfacial Behavior of Subcritical Water-Treated Coconut (Cocos Nucifera L.) Globulins. Food Hydrocolloids2024, 152, 109897. https://doi.org/10.1016/j.foodhyd.2024.109897.15) Zhu, Q.; Chen, W.; Chen, W.; Zhang, M.; Zhong, Q.; Pei, J.; Chen, H. Role of Interfacial Flexibility in Emulsifying Ability of Coconut Protein Isolate Remodeled by Pulsed Light Coupled with Weak Alkali Cycling Treatment. Food Hydrocolloids2024, 147, 109373. https://doi.org/10.1016/j.foodhyd.2023.109373.16) Chen, Y.; Chen, Y.; Jiang, L.; Yang, Z.; Fang, Y.; Zhang, W. Shear Emulsification Condition Strategy Impact High Internal Phase Pickering Emulsions Stabilized by Coconut Globulin-Tannic Acid: Structure of Protein at the Oil-Water Interface. LWT2023, 187, 115283. https://doi.org/10.1016/j.lwt.2023.115283.17) Niu, H.; Chen, X.; Luo, T.; Chen, H.; Fu, X. The Interfacial Behavior and Long-Term Stability of Emulsions Stabilized by Gum Arabic and Sugar Beet Pectin. Carbohydrate Polymers2022, 291, 119623. https://doi.org/10.1016/j.carbpol.2022.119623.18) Chen, Y.; Zhang, Z.; Chen, Y.; Li, T.; Zhang, W. The Role of Fat Content in Coconut Milk: Stability and Digestive Properties. Food Chemistry2024, 446, 138900. https://doi.org/10.1016/j.foodchem.2024.138900.
19) Yang, S.; Qin, W.; He, F.; Zhao, X.; Zhou, Q.; Lin, F.; Gong, H.; Zhang, S.; Yu, G.; Feng, Y.; Li, J. Tuning Supramolecular Polymers’ Amphiphilicity via Host–Guest Interfacial Recognition for Stabilizing Multiple Pickering Emulsions. ACS Appl. Mater. Interfaces2021, 13 (43), 51661–51672. https://doi.org/10.1021/acsami.1c13715.
平台简介：
海南大学分析测试中心（以下简称中心）于2002年6月筹建，2002年至2005年隶属于海南大学理工学院化工学科，2005年6月学校正式批准成立。中心是为高校人才培养、科学研究、社会服务提供专业分析测试服务和培训服务的专业机构；2009年3月首次获得国家实验室资质认定（国家级计量认证）资质，并于2012年、2015年和2018年分别通过了国家级检验检测机构资质认定（国家级计量认证）复查换证评审。2023年4月通过了CSTM/NTC首次评审，获得CSMT/NTC培训基地和考核基地资质。
中心拥有一支水平较高的技术和管理队伍，现有员工30人，其中高级专业技术职称17人（教授4人，正高级实验师3人，副教授/副高级实验师10人），占56%；中级专业技术职称7人（包括讲师∕实验师等中级职称），占23%。中心员工中具有博士学位的21人，有硕士学位的5人，研究生以上学历人数占中心总人数的90%。
中心实验室面积有4500平方米，现有仪器设备资产8660.6万元。有耗散型石英晶体微天平、核磁共振波谱仪、顺磁共振波谱仪、X-射线粉末衍射仪、场发射扫描电子显微镜、场发射透射电子显微镜、液相色谱-质谱联用仪、电感耦合等离子体质谱仪、同位素质谱仪、X射线光电子能谱仪等仪器设备，共计156台（套）。
中心坚持为科学研究和学科建设提供优质服务的宗旨，充分发挥现代化的高、精、尖仪器的作用，在培养学生的实验技能、科研素养、提高科研水平方面起到了重要作用，是培养高科研素质人才的优良条件平台，同时也是为学校科研成果产出及提升科研水平的科研支撑服务平台。
中心在确保为本校教学、科研服务的前提下，本着公正、科学、准确、满意的宗旨，面对社会提供分析测试和科技创新服务，在未知物鉴定、药品、环境、农药及农产品分析等方面，为化学化工、材料、食品、制药、生物等行业或部门完成了大量的分析测试任务，获得了有关方面的肯定，赢得了较好的信誉。
中心根据CSTM/NTC-GL04/T01:2022《培训机构评审准则》、CSTM/NTC-GL10:2022《考核基地管理规定》等建立了一套完整的培训管理模式，有完备的培训程序，可以为社会提供优质的培训服务。
QSense应用领域：
该仪器应用范围包括生物技术和医疗器械、蛋白质、核酸、多糖等生物分子和细胞/细菌、生物传感器、食品、高分子聚合物、环境膜处理、纳米颗粒、石墨烯、自组装材料、锂电池/超级电容器等，从纳米到微米尺度的物质与界面之间的相互作用及物质的环境响应。
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