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三等奖1项、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
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、XUE 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
5、HE 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
6、XUE 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
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
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
12、NTEZIMANA 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
13、QU 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.
14、Yu 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