张凌云

发布者:华南农业大学发布时间:2018-04-30浏览次数:904


一、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。

联系方式:lingyunzh@163.com, QQ79686215


二、学习与工作经历



(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;

2015.08-2016.09 哈佛大学医学院 访问学者

(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。


三、主讲课程

个人简介



(1)本科生课程:《制茶学》、《茶叶生物化学》、《茶艺学》、《中国茶文化》、《茶叶深加工与综合利用》、《保健茶开发与利用》等。

(2)研究生课程:《高级茶叶生化专题》、《茶叶生化研究法》、《名优茶加工技术专题》等。


四、研究领域



主要研究领域:茶树生物技术及资源利用。现主要重点研究茶树次生代谢与茶叶品质形成;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。


五、主要科研项目



主持,国家重点研发计划,茶树重要品质性状形成与调控(国家科技部,2018.1-2022.12)

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)

主持,高香红茶加工工艺技术研究与示范项目(广东省科技厅,2015.1-2017.12)

.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)

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)


六、个人论著



1.Zhou, C.; Mei, X.; Rothenberg, D.O.; Yang, Z.; Zhang, W.; Wan, S.; Yang, H.; Zhang, L. Metabolome and Transcriptome Analysis Reveals Putative Genes Involved in Anthocyanin Accumulation and Coloration in White and Pink Tea (Camellia sinensis) Flower. Molecules 2020, 25, 190(通讯作者,IF>3 )

2..Dylan O’Neill Rothenberg and Lingyun Zhang. Mechanisms Underlying the Anti-Depressive Effects of Regular Tea Consumption.Nutrients 2019, 11(6), 1361; (通讯作者,IF>4 )

3. Dylan O’Neill Rothenberg, Caibi Zhou and Lingyun Zhang. A Review on the Weight-Loss Effects of Oxidized Tea Polyphenols.Molecules 2018, 23, 1176; doi:10.3390/molecules23051176 (通讯作者,IF>3 )

4.Dylan O’Neill Rothenberg,Haijun Yang, Meiban Chen,Wenting Zhang and Lingyun Zhang. Metabolome and Transcriptome Sequencing Analysis Reveals Anthocyanin Metabolism in Pink Flowers of Anthocyanin-Rich Tea (Camellia sinensis). Molecules 2019, 24(6), 1064; https://doi.org/10.3390/molecules24061064 (通讯作者,IF>3 )

5.Xin Mei,Caibi Zhou,Wenting Zhang,Dylan O'Neill Rothenberg,Shihua Wan,Lingyun Zhang.Comprehensive analysis of putative dihydroflavonol 4-reductase gene family in tea plant. P 2019-12-26 , PLOS ONE.DOI: 10.1371/journal.pone.0227225 (通讯作者, IF 2.776  )

6..ZHANG Ling-yun, YE Di, LOU Zhao-huan,Inhibitory Effects of Aqueous Extract from Longan (Dimocarpus longan Lour)Leaves on Kidney Calculi. Modern Food Science and Technology,2018,34(02),25-31 ,DOI:10.13982/j.mfst.1673-9078.2018.2.005. (第一作者)

7.Ying Zhou, Lanting Zeng, Xiaoyu Liu.et al. Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing. Food Chemistry 231 (2017) 78–86. (并列通讯 IF> 4.5)

8.Xin Mei, Yiyong Chen, Lingyun Zhang,.Dual mechanisms regulating glutamate decarboxylases and accumulation of gamma-aminobutyric acid in tea (Camellia sinensis) leaves exposed to multiple stresses. Sci. Rep. 6, 23685; doi: 10.1038/srep23685 (2016). (第三作者,IF> 3)

9.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,  (2015) 33:253–263 

10.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

11.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

12.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

13.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)

14.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

15.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

16.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

17.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


七、主要成果



学术专著:

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

3.张凌云主编:《中华茶文化》,(中国轻工业出版社,2016.ISBN:9787518402489)


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 

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


八、获奖情况

个人简介





九、其他

个人简介




Curriculum Vitae


Name: Zhang lingyun

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 secondary metabolism in tea 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:

1. Zhou, C.; Mei, X.; Rothenberg, D.O.; Yang, Z.; Zhang, W.; Wan, S.; Yang, H.; Zhang, L*. Metabolome and Transcriptome Analysis Reveals Putative Genes Involved in Anthocyanin Accumulation and Coloration in White and Pink Tea (Camellia sinensis) Flower. Molecules 2020, 25, 190(IF>3 )

2.Dylan O’Neill Rothenberg and Lingyun Zhang*. Mechanisms Underlying the Anti-Depressive Effects of Regular Tea Consumption.Nutrients 2019, 11(6), 1361; (IF>4 )

3.Dylan O’Neill Rothenberg, Caibi Zhou and Lingyun Zhang*. A Review on the Weight-Loss Effects of Oxidized Tea Polyphenols.Molecules 2018, 23, 1176; doi:10.3390/molecules23051176 (IF>3 )

4.Dylan O’Neill Rothenberg,Haijun Yang, Meiban Chen,Wenting Zhang and Lingyun Zhang*. Metabolome and Transcriptome Sequencing Analysis Reveals Anthocyanin Metabolism in Pink Flowers of Anthocyanin-Rich Tea (Camellia sinensis). Molecules 2019, 24(6), 1064; https://doi.org/10.3390/molecules24061064 (IF>3 )

5.Xin Mei,Caibi Zhou,Wenting Zhang, Dylan O'Neill Rothenberg,Shihua Wan,Lingyun Zhang*.Comprehensive analysis of putative dihydroflavonol 4-reductase gene family in tea plant. P 2019-12-26 , PLOS ONE. ( IF 2.776)

6.ZHANG Ling-yun, YE Di, LOU Zhao-huan,Inhibitory Effects of Aqueous Extract from Longan (Dimocarpus longan Lour)Leaves on Kidney Calculi. Modern Food Science and Technology,2018,34(02),25-31 

7.Ying Zhou, Lanting Zeng, Xiaoyu Liu.et al. Formation of (E)-nerolidol in tea (Camellia sinensis) leaves exposed to multiple stresses during tea manufacturing. Food Chemistry 231 (2017) 78–86. (IF> 4.5)

8. Xin Mei, Yiyong Chen, Lingyun Zhang,.Dual mechanisms regulating glutamate decarboxylases and accumulation of gamma-aminobutyric acid in tea (Camellia sinensis) leaves exposed to multiple stresses. Sci. Rep. 6, 23685; (2016). (IF> 3)

9. 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, (2015) 33:253–263 

10. 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

11. 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

12.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

13.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)

14.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

15.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

16.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

17.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


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