【李佳导师】招生“茶叶所”研究生介绍
李佳
副研究员
硕士生导师
女
茶叶所
茶学
,食品加工与安全
茶叶加工与质量控制,果蔬产品加工
jiali1986@tricaas.com
博士，副研究员，硕士生导师。2009年本科毕业于浙江大学药学院，同年保送至中国科学院大连化学物理研究所硕博连读，师从许国旺研究员，2015年获分析化学专业博士学位。2016-2018年，在德国Tübingen大学开展博士后研究。入选德国“洪堡学者”、浙江省高层次人才特支计划青年拔尖人才。
现为茶叶精准加工创新团队研究骨干，研究方向：茶叶品质化学与定向加工。主持国家基金、浙江省基金、德国洪堡基金、浙江省高层次人才项目、中央级公益性科研院所基本科研业务费、成果转化等项目13项，总经费614余万元；共发表论文60余篇，H-index 27。以一作或通讯在Food Chemistry、Journal of Agricultural and Food Chemistry、Science of The Total Environment、Analytical Chemistry等发表论文32篇（SCI论文27篇）；授权发明专利20项，其中以第1、2完成人授权发明专利5项。以第1完成人专利许可30万，以项目骨干专利许可3项（515万元）；参编英文专著1部；制订行业标准、团体标准等标准6项；担任SCI期刊Metabolites客座编辑。
展开更多
科研项目
1. 浙江省高层次人才项目，2024年-2026年，50万，主持
2. 浙江省基础公益研究计划重点项目，2024年-2026年，30万，主持
3. 中央级公益性科研院所基本科研业务费专项项目，2024年，10万，主持
4. 国家重点研发青年科学家项目子任务，2024年-2028年，25万，主持
5. 国家自然科学基金，2018年-2020年，24万，主持
6. 德国“洪堡”基金，2016年-2018年，5.5万欧元，主持
7. 浙江省自然科学基金，2017年-2019年，7万，主持
8. 中央级公益性科研院所基本科研业务费专项项目，2018年-2019年，20万，主持
展开更多
研究成果
近5年发表主要学术论文（第一作者或通讯作者）
1. Shan, X.; Jiang, Y.; Zhang, S.; Chen, L.; Niu, L.; Zhang, Q.; Zhou, Q.; Wang, Y.; Yuan, H.; Li, J., Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments. Food Chem. 2024, 453, 139628-139628.
2. Shan, X.; Deng, Y.; Niu, L.; Chen, L.; Zhang, S.; Jiang, Y.; Yuan, H.; Wang, Y.; Li, J., The influence of fixation temperature on Longjing tea taste profile and the underlying non-volatile metabolites changes unraveled by combined analyses of metabolomics and E-tongue. Lwt-Food Science and Technology 2024, 191.
3. Zhu, J.; Chen, L.; Chen, Y.; Rong, Y.; Jiang, Y.; Liu, F.; Zhou, Q.; Wei, X.; Yuan, H.; Zhang, J.; Li, J., Effect of geographical origins and pile-fermentation on the multi-element profiles of ripen Pu-erh tea revealed by comprehensive elemental fingerprinting. Food Control 2023, 154.
4. Zhang, S.; Wu, S.; Yu, Q.; Shan, X.; Chen, L.; Deng, Y.; Hua, J.; Zhu, J.; Zhou, Q.; Jiang, Y.; Yuan, H.; Li, J., The influence of rolling pressure on the changes in non-volatile compounds and sensory quality of congou black tea: The combination of metabolomics, E-tongue, and chromatic differences analyses. Food Chemistry-X 2023, 20.
5. Zhang, S.; Shan, X.; Niu, L.; Chen, L.; Wang, J.; Zhou, Q.; Yuan, H.; Li, J.; Wu, T., The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea. Metabolites 2023, 13 (7).
6. Zeng, J.; Hao, J.; Yang, Z.; Ma, C.; Gao, L.; Chen, Y.; Li, G.; Li, J., Anti-Allergic Effect of Dietary Polyphenols Curcumin and Epigallocatechin Gallate via Anti-Degranulation in IgE/Antigen-Stimulated Mast Cell Model: A Lipidomics Perspective. Metabolites 2023, 13 (5).
7. Shan, X.; Yu, Q.; Chen, L.; Zhang, S.; Zhu, J.; Jiang, Y.; Yuan, H.; Zhou, Q.; Li, J.; Wang, Y.; Deng, Y.; Li, J., Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics. Frontiers in Nutrition 2023, 10.
8. Li, J.; Yuan, H.; Rong, Y.; Qian, M. C.; Liu, F.; Hua, J.; Zhou, Q.; Deng, Y.; Zeng, J.; Jiang, Y., Lipid metabolic characteristics and marker compounds of ripened Pu-erh tea during pile fermentation revealed by LC-MS-based lipidomics. Food Chem. 2023, 404.
9. Wu, S.; Yu, Q.; Shen, S.; Shan, X.; Hua, J.; Zhu, J.; Qiu, J.; Deng, Y.; Zhou, Q.; Jiang, Y.; Yuan, H.; Li, J., Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea. Lwt-Food Science and Technology 2022, 169.
10. Li, J.; Wu, S.; Yu, Q.; Wang, J.; Deng, Y.; Hua, J.; Zhou, Q.; Yuan, H.; Jiang, Y., Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation. Food Chem. 2022, 378.
11. Hua, J.; Li, J.; Ouyang, W.; Wang, J.; Yuan, H.; Jiang, Y., Effect of Strobilanthes tonkinensis Lindau Addition on Black Tea Flavor Quality and Volatile Metabolite Content. Foods 2022, 11 (12).
12. Zeng, J.; Li, J. L.; Liu, S. S. Y.; Yang, Z. Q.; Zhong, Y.; Chen, X. M.; Li, G. L.; Li, J., Lipidome disturbances in preadipocyte differentiation associated with bisphenol A and replacement bisphenol S exposure. Sci. Total Environ. 2021, 753, 10.
13. Li, J.; Hua, J.; Yuan, H.; Deng, Y.; Zhou, Q.; Yang, Y.; Dong, C.; Zeng, J.; Jiang, Y., Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics. Food Chem. 2021, 339.
14. Li, J.; Wang, J.; Yao, Y.; Hua, J.; Zhou, Q.; Jiang, Y.; Deng, Y.; Yang, Y.; Wang, J.; Yuan, H.; Dong, C., Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. LWT 2020, 117, 108595.
15. Li, J.; Hua, J.; Dong, C.; Yang, Y.; Deng, Y.; Wang, J.; Jiang, Y.; Yuan, H.; Zhou, Q., Real-time fingerprinting of the dynamics of green tea volatiles by ion mobility spectrometry for aroma assessment and discrimination. Lwt-Food Science and Technology 2020, 131.
16. Dong, C.; An, T.; Zhu, H.; Wang, J.; Hu, B.; Jiang, Y.; Yang, Y.; Li, J., Rapid Sensing of Key Quality Components in Black Tea Fermentation Using Electrical Characteristics Coupled to Variables Selection Algorithms. Scientific Reports 2020, 10 (1).
17. Li, J.; Yuan, H.; Yao, Y.; Hua, J.; Yang, Y.; Dong, C.; Deng, Y.; Wang, J.; Li, H.; Jiang, Y.; Zhou, Q., Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas. Talanta 2019, 191, 39-45.
18. Li, J.; Yao, Y. F.; Wang, J. Q.; Hua, J. J.; Wang, J. J.; Yang, Y. Q.; Dong, C. W.; Zhou, Q. H.; Jiang, Y. W.; Deng, Y. L.; Yuan, H. B., Rutin, gamma-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions. Molecules 2019, 24 (23).
展开更多