张凌云
1.基本信息：
张凌云，男，汉族，河南西华人，副教授，硕士生导师，主要研究方向为：茶树生物技术与资源利用。长期从事茶树育种、茶树品质生化、茶树次生代谢、茶叶加工、深加工与资源利用等方面的科研工作。现为广东省科技推广专家服务团成员之一，近年来先后在广东、广西、贵州等省及地区从事茶叶生产技术推广工作。
联系方式:lingyunzh@163.com, QQ79686215
2.个人简历：
（1）学习经历
1999．01-2004．03就读于浙江大学茶学系，获农学博士学位；
1992．09-1996．7就读于浙江农业大学茶学专业，获农学学士学位；
(2)工作经历：
1996.7-1999.8 在浙江大学茶业科技开发公司工作；
2004.4 -2005.8 在扬州大学食品科学与工程学院工作；从事教学与科研工作；
2005年9月-至今 在华南农业大学园艺学院茶业科学系工作。
3.主讲课程
（1）本科生课程：《茶叶生物化学》、《茶艺学》、《茶叶深加工与综合利用》等。
（2）研究生课程：《高级茶叶生化专题》、《名优茶加工技术专题》等。
（3）
4.研究方向
主要研究方向：茶树生物技术及资源利用。现主要重点研究茶叶重要香气物质的形成机理；以及稀有植物资源功能性成份提取、分析与利用；茶用植物饮料的开发。
5. 研究项目
先后参加和主持国家自然科学基金面、省科技厅项目4项，目前主持的在研项目如下：
（1）主持，优质高香型红茶新品种引进与培育（广东省农业厅，2013.4-2014.6）
（2）参与：茶叶调控谷氨酸脱羧酶合成γ-氨基丁酸的机制（国家自然科学基金, 31401927，2015.1-2017.12）
（3）参与：茶叶后发酵机制与质量安全预测性控制机理研究（国家自然科学基金,31270725,2013.1-2016.12）
(4)主持：广东省公益研究与能力建设专项资金（高香红茶加工工艺技术研究与示范项目，20140208354，2015.1-2017.12)
6. 主要论著
1）主要著作：
（1）张凌云主编：《茶艺学》，（中国林业出版社，2011.ISBN978-7-5038-6186-4）
（2） 郑奕雄主编，,张凌云参编，经济作物种植实用技能（茶树种植实用技术），郑奕雄，中山大学出版社，2012
2）主要发表论文：
1.Zhou, Y, Zhang, L, Gui, J, Dong F, Cheng, S, Mei, X, Zhang, L, Li, Y, Su, X, Baldermann, S, Watanabe, N, Yang, ZY. Molecular cloning and characterization of a short-chain dehydrogenase showing activity with volatile compounds isolated from Camellia sinensis, Plant Mol Biol Rep, DOI 10.1007/s11105-014-0751-z（2013）
2. Xu huijing, Wu ying, Wei qing,Cui feilong,Zhang lingyun. Effect of different drying methods on the volatile compounds Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture.2013,P362-369
3.Cui FL, Wei Q, Zhang LY.Volatile Compounds in Two Camellia Chrysantha (Hu) Tuyama Species. Proceedings of 2013 international symposium on tea science and tea culture.2013,P294-298
3.GE Yiyin, ZHANG Tao, ZHANG Lingyun, WANG Zhonghua. Research progress in physiologically active compounds，products isolation and purification of Rubus suavissimus S. Lee.Technology of Food Industry,2014,4:388-391,396
4. Wei qing, Wu ying, Cui feilong, Zhu jing, Xu huijing, Zhang lingyun. Analysis of volatile compounds of Jinmudan oolong tea by different wrapping-twisting. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P401-406
5.Zhu J, Xu HJ, Wu Y, Cui FL, Zhang LY.A Study on Effects of Turn-over Technology on the Quality of Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P412-419
6.ZHANG Ling-yun, WEI Qing, WU Ying, DAI Yong-feng, CUI Fei-long. Effect of Different Drying Technologies on Qualities of Jinmudan Oolong Tea[J].Modern Food Science and Technology. 2013, 29(8):1916-1920
7.WEI Qing, ZHANG Ling-yun.Comparative Analysis of Aroma Compositions of Two Camellia Chrysantha (Hu) Tuyama Species. Modern Food Science and Technology.2013, 29(3):668-672
8.Ge Yiyin，Zhang Lingyun. Study on Extraction of Rubusoside from Rubus suavissimus S．Lee by Column Purification. Chinese Wild Plant Resources, 2012,31(5):33-36,40(doi:10．3969 / j．issn.1006-9690)
9.获得专利1：一种复合型冬凌清咽降火茶及其制备方法；张凌云;丁兆堂；批准年份：2011年；专利号：ZL 200710032413.8
10.获得专利2：一种花香型红茶加工方法 张凌云;批准年份：2013；专利号：ZL 201010125929.9
Curriculum vitae
Name: Zhang lingyun
Sex: male
Place of Birth: Xihua County, Henan Provience, PR China
Nationality: Chinese
Present Address：Wushan Road 483, Guangzhou City, PR. China，Postcode:510642
Permanent Address： Wushan Road 483, Guangzhou City, PR. Department of Tea Science, South China Agricultural University, Postcode: 510642
Positions and Employment:
2005.08- Present : Assistant Professor and Researcher, Department of tea science, Horticulture collage, South China agricultural University
Guangzhou City , P.R China,
2004.04 - 2005.08: Associate Professor and Director of Tea Institute Yangzhou University, Department of food science, food technology collage, Yangzhou University,Yangzhou City , P.R China
1996.07 - 1999.08: Director of Tea New products Development Department
Zhejiang University Tea Technology and Development Company, Hangzhou City, P.R China
Other Experience and Professional Memberships
2013-present Deputy Director of GuangZhou Tea Culture Promotion Association
2005-present China Tea Science Society
2005-present Tea Science Society of Zhejiang
Educational Background:
1999.2 - 2004.4：Doctor (Ph.D) of Tea Science
Tea institute of Zhejiang University
Hangzhou, Zhejiang Province, China
1992.9 - 1996.7：Bachelor of Tea Science
Department of Tea Science,Zhejiang Agriculture University
Hangzhou, Zhejiang Province, China
Major Research Interests and Special Skills:
－Strong experience in tea processing, tea quality evaluation, tea chemical composition analysis.
－Tea new products development.
－evaluating on wild plant resources and its utilization value.
－Study of formation pathways of volatiles in plants, Effects of growth conditions on the formation of plant specialized metabolites, Natural product chemistry
Research Support (Relevant projects funded in the last 3 years)
1.National Natural Science Foundation of China; 31401927，2015.1-2017.12; The regulation mechanism of glutamate decarboxylase to synthesize gamma aminobutyric acid in cemellia sinensis (Co-Investigator).
2. National Natural Science Foundation of China, 31270725, 013.1-2016.12. Study on the post-fermentation mechanism and predictive control of the quality and safety of dark green tea (puer) (Co-Investigator).
3. Science foundation of Guangdong provincial department of agriculture 201201145, 2013.4-2014.6. The introduction and cultivation of new varieties for high quality black tea (PI).
Recent publications of importance to the field:
1.Zhou, Y, Zhang, L, Gui, J, Dong F, Cheng, S, Mei, X, Zhang, L, Li, Y, Su, X, Baldermann, S, Watanabe, N, Yang, ZY. Molecular cloning and characterization of a short-chain dehydrogenase showing activity with volatile compounds isolated from Camellia sinensis, Plant Mol Biol Rep, DOI 10.1007/s11105-014-0751-z（2013）
2. Xu huijing, Wu ying, Wei qing,Cui feilong,Zhang lingyun. Effect of different drying methods on the volatile compounds Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture.2013,P362-369
3.Cui FL, Wei Q, Zhang LY.Volatile Compounds in Two Camellia Chrysantha (Hu) Tuyama Species. Proceedings of 2013 international symposium on tea science and tea culture.2013,P294-298
3.GE Yiyin, ZHANG Tao, ZHANG Lingyun, WANG Zhonghua. Research progress in physiologically active compounds，products isolation and purification of Rubus suavissimus S. Lee.Technology of Food Industry,2014,4:388-391,396
4. Wei qing, Wu ying, Cui feilong, Zhu jing, Xu huijing, Zhang lingyun. Analysis of volatile compounds of Jinmudan oolong tea by different wrapping-twisting. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P401-406
5.Zhu J, Xu HJ, Wu Y, Cui FL, Zhang LY.A Study on Effects of Turn-over Technology on the Quality of Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P412-419
6. ZHANG Ling-yun, WEI Qing, WU Ying, DAI Yong-feng, CUI Fei-long. Effect of Different Drying Technologies on Qualities of Jinmudan Oolong Tea[J].Modern Food Science and Technology2013, 29(8):1916-1920
7.WEI Qing, ZHANG Ling-yun.Comparative Analysis of Aroma Compositions of Two Camellia Chrysantha (Hu) Tuyama Species. Modern Food Science and Technology.2013, 29(3):668-672
8.Ge Yiyin，Zhang Lingyun. Study on Extraction of Rubusoside from Rubus suavissimus S．Lee by Column Purification. Chinese Wild Plant Resources, 2012,31(5):33-36,40(doi:10．3969 / j．issn.1006-9690)
9. Zhang lingyun. The science of tea ceremony. Publisher: Beijing: China Forestry Press, Oct. 2011.
10. Zheng yixiong, Zheng shaoting,zhang lingyun: Economic crops cultivation of practical skills.The sixth chapter:The practical skills of tea plant and manufacture. Sun Yat-san University press.Oct. 2012.
张凌云，男，汉族，河南西华人，副教授，硕士生导师，主要研究方向为：茶树生物技术与资源利用。长期从事茶树育种、茶树品质生化、茶树次生代谢、茶叶加工、深加工与资源利用等方面的科研工作。现为广东省科技推广专家服务团成员之一，近年来先后在广东、广西、贵州等省及地区从事茶叶生产技术推广工作。
联系方式:lingyunzh@163.com, QQ79686215
2.个人简历：
（1）学习经历
1999．01-2004．03就读于浙江大学茶学系，获农学博士学位；
1992．09-1996．7就读于浙江农业大学茶学专业，获农学学士学位；
(2)工作经历：
1996.7-1999.8 在浙江大学茶业科技开发公司工作；
2004.4 -2005.8 在扬州大学食品科学与工程学院工作；从事教学与科研工作；
2005年9月-至今 在华南农业大学园艺学院茶业科学系工作。
3.主讲课程
（1）本科生课程：《茶叶生物化学》、《茶艺学》、《茶叶深加工与综合利用》等。
（2）研究生课程：《高级茶叶生化专题》、《名优茶加工技术专题》等。
（3）
4.研究方向
主要研究方向：茶树生物技术及资源利用。现主要重点研究茶叶重要香气物质的形成机理；以及稀有植物资源功能性成份提取、分析与利用；茶用植物饮料的开发。
5. 研究项目
先后参加和主持国家自然科学基金面、省科技厅项目4项，目前主持的在研项目如下：
（1）主持，优质高香型红茶新品种引进与培育（广东省农业厅，2013.4-2014.6）
（2）参与：茶叶调控谷氨酸脱羧酶合成γ-氨基丁酸的机制（国家自然科学基金, 31401927，2015.1-2017.12）
（3）参与：茶叶后发酵机制与质量安全预测性控制机理研究（国家自然科学基金,31270725,2013.1-2016.12）
(4)主持：广东省公益研究与能力建设专项资金（高香红茶加工工艺技术研究与示范项目，20140208354，2015.1-2017.12)
6. 主要论著
1）主要著作：
（1）张凌云主编：《茶艺学》，（中国林业出版社，2011.ISBN978-7-5038-6186-4）
（2） 郑奕雄主编，,张凌云参编，经济作物种植实用技能（茶树种植实用技术），郑奕雄，中山大学出版社，2012
2）主要发表论文：
1.Zhou, Y, Zhang, L, Gui, J, Dong F, Cheng, S, Mei, X, Zhang, L, Li, Y, Su, X, Baldermann, S, Watanabe, N, Yang, ZY. Molecular cloning and characterization of a short-chain dehydrogenase showing activity with volatile compounds isolated from Camellia sinensis, Plant Mol Biol Rep, DOI 10.1007/s11105-014-0751-z（2013）
2. Xu huijing, Wu ying, Wei qing,Cui feilong,Zhang lingyun. Effect of different drying methods on the volatile compounds Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture.2013,P362-369
3.Cui FL, Wei Q, Zhang LY.Volatile Compounds in Two Camellia Chrysantha (Hu) Tuyama Species. Proceedings of 2013 international symposium on tea science and tea culture.2013,P294-298
3.GE Yiyin, ZHANG Tao, ZHANG Lingyun, WANG Zhonghua. Research progress in physiologically active compounds，products isolation and purification of Rubus suavissimus S. Lee.Technology of Food Industry,2014,4:388-391,396
4. Wei qing, Wu ying, Cui feilong, Zhu jing, Xu huijing, Zhang lingyun. Analysis of volatile compounds of Jinmudan oolong tea by different wrapping-twisting. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P401-406
5.Zhu J, Xu HJ, Wu Y, Cui FL, Zhang LY.A Study on Effects of Turn-over Technology on the Quality of Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P412-419
6.ZHANG Ling-yun, WEI Qing, WU Ying, DAI Yong-feng, CUI Fei-long. Effect of Different Drying Technologies on Qualities of Jinmudan Oolong Tea[J].Modern Food Science and Technology. 2013, 29(8):1916-1920
7.WEI Qing, ZHANG Ling-yun.Comparative Analysis of Aroma Compositions of Two Camellia Chrysantha (Hu) Tuyama Species. Modern Food Science and Technology.2013, 29(3):668-672
8.Ge Yiyin，Zhang Lingyun. Study on Extraction of Rubusoside from Rubus suavissimus S．Lee by Column Purification. Chinese Wild Plant Resources, 2012,31(5):33-36,40(doi:10．3969 / j．issn.1006-9690)
9.获得专利1：一种复合型冬凌清咽降火茶及其制备方法；张凌云;丁兆堂；批准年份：2011年；专利号：ZL 200710032413.8
10.获得专利2：一种花香型红茶加工方法 张凌云;批准年份：2013；专利号：ZL 201010125929.9
Curriculum vitae
Name: Zhang lingyun
Sex: male
Place of Birth: Xihua County, Henan Provience, PR China
Nationality: Chinese
Present Address：Wushan Road 483, Guangzhou City, PR. China，Postcode:510642
Permanent Address： Wushan Road 483, Guangzhou City, PR. Department of Tea Science, South China Agricultural University, Postcode: 510642
Positions and Employment:
2005.08- Present : Assistant Professor and Researcher, Department of tea science, Horticulture collage, South China agricultural University
Guangzhou City , P.R China,
2004.04 - 2005.08: Associate Professor and Director of Tea Institute Yangzhou University, Department of food science, food technology collage, Yangzhou University,Yangzhou City , P.R China
1996.07 - 1999.08: Director of Tea New products Development Department
Zhejiang University Tea Technology and Development Company, Hangzhou City, P.R China
Other Experience and Professional Memberships
2013-present Deputy Director of GuangZhou Tea Culture Promotion Association
2005-present China Tea Science Society
2005-present Tea Science Society of Zhejiang
Educational Background:
1999.2 - 2004.4：Doctor (Ph.D) of Tea Science
Tea institute of Zhejiang University
Hangzhou, Zhejiang Province, China
1992.9 - 1996.7：Bachelor of Tea Science
Department of Tea Science,Zhejiang Agriculture University
Hangzhou, Zhejiang Province, China
Major Research Interests and Special Skills:
－Strong experience in tea processing, tea quality evaluation, tea chemical composition analysis.
－Tea new products development.
－evaluating on wild plant resources and its utilization value.
－Study of formation pathways of volatiles in plants, Effects of growth conditions on the formation of plant specialized metabolites, Natural product chemistry
Research Support (Relevant projects funded in the last 3 years)
1.National Natural Science Foundation of China; 31401927，2015.1-2017.12; The regulation mechanism of glutamate decarboxylase to synthesize gamma aminobutyric acid in cemellia sinensis (Co-Investigator).
2. National Natural Science Foundation of China, 31270725, 013.1-2016.12. Study on the post-fermentation mechanism and predictive control of the quality and safety of dark green tea (puer) (Co-Investigator).
3. Science foundation of Guangdong provincial department of agriculture 201201145, 2013.4-2014.6. The introduction and cultivation of new varieties for high quality black tea (PI).
Recent publications of importance to the field:
1.Zhou, Y, Zhang, L, Gui, J, Dong F, Cheng, S, Mei, X, Zhang, L, Li, Y, Su, X, Baldermann, S, Watanabe, N, Yang, ZY. Molecular cloning and characterization of a short-chain dehydrogenase showing activity with volatile compounds isolated from Camellia sinensis, Plant Mol Biol Rep, DOI 10.1007/s11105-014-0751-z（2013）
2. Xu huijing, Wu ying, Wei qing,Cui feilong,Zhang lingyun. Effect of different drying methods on the volatile compounds Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture.2013,P362-369
3.Cui FL, Wei Q, Zhang LY.Volatile Compounds in Two Camellia Chrysantha (Hu) Tuyama Species. Proceedings of 2013 international symposium on tea science and tea culture.2013,P294-298
3.GE Yiyin, ZHANG Tao, ZHANG Lingyun, WANG Zhonghua. Research progress in physiologically active compounds，products isolation and purification of Rubus suavissimus S. Lee.Technology of Food Industry,2014,4:388-391,396
4. Wei qing, Wu ying, Cui feilong, Zhu jing, Xu huijing, Zhang lingyun. Analysis of volatile compounds of Jinmudan oolong tea by different wrapping-twisting. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P401-406
5.Zhu J, Xu HJ, Wu Y, Cui FL, Zhang LY.A Study on Effects of Turn-over Technology on the Quality of Jinmudan Oolong tea. Proceedings of 2013 international symposium on tea science and tea culture. 2013,P412-419
6. ZHANG Ling-yun, WEI Qing, WU Ying, DAI Yong-feng, CUI Fei-long. Effect of Different Drying Technologies on Qualities of Jinmudan Oolong Tea[J].Modern Food Science and Technology2013, 29(8):1916-1920
7.WEI Qing, ZHANG Ling-yun.Comparative Analysis of Aroma Compositions of Two Camellia Chrysantha (Hu) Tuyama Species. Modern Food Science and Technology.2013, 29(3):668-672
8.Ge Yiyin，Zhang Lingyun. Study on Extraction of Rubusoside from Rubus suavissimus S．Lee by Column Purification. Chinese Wild Plant Resources, 2012,31(5):33-36,40(doi:10．3969 / j．issn.1006-9690)
9. Zhang lingyun. The science of tea ceremony. Publisher: Beijing: China Forestry Press, Oct. 2011.
10. Zheng yixiong, Zheng shaoting,zhang lingyun: Economic crops cultivation of practical skills.The sixth chapter:The practical skills of tea plant and manufacture. Sun Yat-san University press.Oct. 2012.
