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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.