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倪德江

博士生导师
硕士生导师
教师姓名:倪德江
教师英文名称:Dejiang Ni
教师拼音名称:nidejiang
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职务:华中农业大学茶学系主任
学历:博士研究生毕业
办公地点:园艺林学学院412
学位:博士
职称:教授
在职信息:在职
毕业院校:华中农业大学
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个人简介

倪德江,中共党员,博士,教授,博士生导师,2010年-2011年英国King’s College London高级访问学者。湖北省具有突出贡献的中青年专家,全国扶贫先进个人,全国优秀科技特派员,云南省红河州十大创新人才。现任中国茶叶学会理事。研究方向为茶叶加工与功能化学,主要开展茶叶加工理论与工艺创新、茶叶机械化、连续化、清洁化与智能化设备的开发,以多糖和儿茶素为主的功能及营养分子研究,以氟的形态、结构与活性变化为主的茶叶安全研究。在茶叶氟的生理学研究、茶叶清洁化、连续化与自动化加工研究方面取得较好进展。已承担国家、省部级以及横向课题30余项,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等奖1云南省红河州政府科技进步二等奖1项,发明专利9项,制订省级标准5项,鉴定成果9项。

  一、近五年主持的主要课题

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

二、发表的主要论文

1QIU 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

2LI 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

3LI 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

4XUE Jinjin, LIU Panpan, YIN Junfeng, WANG Weiwei, ZHANG Jianyong, WANG Wei, LE Ting, NI Dejiang*, JIANG Heyuan*. Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC  green teaed from  a[J]. t activity of bl[J]. Foods, 2022, 11:1228

5HE Chang, LI Yuchuan, ZHOU Jingtao, YU Xinlei, ZHANG De, CHEN Yuqiong, NI Dejiang*, YU Zhi. Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis[J]. Foods, 2022, 11: 2880

6XUE Jinjin, GUO Guiyi, LIU Panpan, CHEN Lin, WANG Weiwei, ZHANG Jianyong, YIN Junfeng, NI Dejiang*, H.Engelhardt Ulrich, JIANG Heyuan*. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics[J]. Journal of the Science of Food and Agriculture, 2022, 102: 5399-5410

7HU 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.

8HU 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

9LI 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

10LI 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

11 LIU Shuyuan, AI Zeyi, YANG Meng, CHEN Yuqiongh, NI Dejiang*. Comparative studies on the physicochemical profile and potential hypoglycemic activity of different tea extracts: Effect on sucrase-isomaltase activity and glucose transport in Caco-2 cells [J]. Food Research International, 2021, 148: 110604

12NTEZIMANA B, LI Yuchuan, HE Chang, YU Xinlei, ZHOU Jingtao, CHEN Yuqiong, YU Zhi, NI Dejiang*. Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea [J]. Foods, 2021, 10(11): 2627

13QU Fengfeng, AI Zeyi, LIU Shuyuan, ZHANG Haojie, CHEN Yuqiong, WANG Yaomin, NI Dejiang*. Study on mechanism of low bioavailability of black tea theaflavins by using Caco-2 cell monolayer [J]. Drug Delivery, 2021, 28(1): 1737-1747.

14Yu Xinlei, He Chang, Li Yuchuan, Zhou Jingtao, Chen Yuqiong, Yu Zhi, Wang Yu*, Ni Dejiang*. 2021. Effects of different spreading treatments on the formation of aroma quality in green tea. Beverage Plant Research 1: 14 doi: 10.48130/BPR-2021-0014







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 

团队成员
团队名称:茶叶加工

团队介绍:专注于茶叶加工理论创新、配套设备开发与技术研究,利用新技术提升茶叶加工品质,在国内外同行中具有一定的影响力;与企业紧密合作,开发的设备与技术显著提升茶叶加工水平;恩施玉露与利川红生产线建设在行业有较大的影响力。

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