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