茶叶加工与功能化学

教育经历
[1] 2000.9——2003.6
华中农业大学 > 工学博士学位 > 工学博士学位
[2] 1989.9——1992.7
浙江农业大学 > 农学硕士学位 > 农学硕士学位
[3] 1985.9——1989.7
四川农业大学 > 农学学士学位 > 农学学士学位

工作经历
[1] 1992.9-至今
华中农业大学
教学科研

华中农业大学茶学系主任

1、QIU Andong, WU Shihua, CHEN Yuqiong, YU Zhi, ZHANG De*, NI Dejiang*. Dynamic changes of color, volatile, and non-volatile components during mechanized processing of green tea[J]. Journal of Food Processing and Preservation, 2022, 46(8):e16797
2、LI Yuchuan, HAO Juan, ZHOU Jingtao, HE Chang, YU Zhi, CHEN Shengzhong, CHEN Yuqiong*, NI Dejiang*. Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism[J]. LWT-Food Science and Technology, 2022, 166:113753
3、LI Yuchuan, RAN Wei, HE Chang, ZHOU Jingtao, CHEN Yuqiong, YU Zhi*, NI Dejiang*. Effects of different tea tree varieties on the color, aroma, and taste of Chinese Enshi green tea[J]. Food Chemistry: X, 2022, 14: 100289
4、Deijiang Ni, Zeyi Ai, Diana Munoz-Sandoval, Reshma Suresh, Peter R. Ellis, Yuqiong Chen, Paul A. Sharp, Peter J. Butterworth, Zhi Yu, Christopher P. Corpe. Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins. The FASEB Journal, 2020, 34(8), 9995-10010.
5、Yu, X., Hu, S., He, C., Zhou, J., Qu, F., Ai, Z., . . . Ni, D. (2019). Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments. Journal of Agricultural and Food Chemistry, 67(38), 10624-10636. doi:10.1021/acs.jafc.9b03477.
6、Yu, X., Li, Y., He, C., Zhou, J., Chen, Y., Yu, Z., . . . Ni, D. (2020). Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity. Food Chemistry, 327. doi:10.1016/j.foodchem.2020.126992.
7、HU Shuai, HE Chang, LI Yuchuan, YU Zhi, CHEN Yuqiong, WANG Yaomin*, NI Dejiang*. The formation of aroma quality of dark tea during pile-fermentation based on multi-omics [J]. Lwt-Food Science and Technology, 2021, 147: 111491.
8、HU Shuai, HE Chang, LI Yuchuan, YU Zhi, CHEN Yuqiong, WANG Yaomin*, NI Dejiang*. Changes of fungal community and non-volatile metabolites during pile-fermentation of dark green tea [J]. Food Research International, 2021, 147: 110472
9、LI YuChuan, HE Chang, YU Xinlei, ZHOU Jingtao, NTEZIMANA B, YU Zhi, CHEN Yuqiong, NI Dejiang*. Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering [J]. LWT-Food Science and Technology, 2022, 154: 111620
10、LI Yuchuan, HE Chang, YU Xinlei, ZHOU Jingtao, NTEZIMANA B, YU Zhi, CHEN Yuqiong, NI Dejiang*. Effects of red-light withering on the taste of black tea as revealed by non-targeted metabolomics and transcriptomics analysis [J]. LWT-Food Science and Technology, 2021, 147: 112597

授予发明专利和实用新型专利40余项，其中代表性发明专利如下：
1、一种提高鄂茶10号优质绿茶外形绿色品质的方法，ZL201711054572.8
2、一种绿茶鲜叶保鲜方法，ZL201510608258.4
3、一种红茶光照萎凋方法，ZL 2013 1 0435999.8
4、一种扁形绿茶机械化加工方法，ZL200810197168.0
5、一种针形绿茶机械化加工方法，ZL20081019167.6

主持国家自然科学基金、国家重点研发计划、国家移民局、湖北省科技厅、湖北省水利厅、地方政府以及企业委托课题30余项，近五年主要课题如下：
1、国家自然科学基金：黄光诱导采后茶鲜叶重要香气成分芳樟醇形成机制的研究（32272769），2023 - 2026
2、国家重点研发计划课题：茶优质安全高效生产技术集成与产业链一体化示范（2021YFD1000401），2021 - 2023
3、国家三峡移民科技项目：三峡库区特色柑茶开发关键技术研究与示范，“YZJ-2019-040”，2019-2021
4、国家自然科学基金区域创新发展联合基金项目：安徽特色绿茶特征香气物质及其形成转化机制（参加，U21A20231）
5、普洱茶定向精准加工关键技术研发，云南省院士专家工作站项目，2021-2022
6、江西省工夫红茶标准化加工工艺关键技术及装备研发，江西省科技厅技术创新引导类科技计划科技合作专项重点项目(20212BDH8011)，2022-2024

获湖北省政府科技进步二等奖2项、三等奖3项、云南省政府科技进步三等奖1项、云南省红河州政府科技进步二等奖1项。