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吴亮宇
副教授
园艺学院
行政职务:
技术职称:
副教授
最后学位:
博士学位
电    话:
电子邮箱:
vulay@foxmail.com
办公地点:
园艺科技楼
通讯地址:
福建省福州市仓山区上下店路15号福建农林大学园艺学院
邮    编:

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  • 吴亮宇,男,2010年毕业于浙江大学,获得博士学位,2013-2014年赴澳大利亚联邦科学与工业组织访学,现就任于福建农林大学园艺学院。现为副教授,硕士生导师。主要从事茶叶加工品质及风味形成、茶树资源综合利用、茶叶天然产物等方面的研究。开设《茶学专业英语》,《茶叶功能成分与保健》,主持福建省自然科学基金,福州市科技支撑项目,参与多项国家自然科学基金,以通讯作者和第一作者在《Food Chemistry》、《Food Research International》等学术期刊发表学术论文30余篇,2021年获得福建省级C类人才荣誉。


  • 2007/9 - 2010/6,浙江大学,茶学,博士

    2004/9 - 2007/6,福建农林大学园艺学院,茶学,硕士

    2000/9 - 2004/6,福建农林大学园艺学院,茶学,学士


  • 2010/8 - 2015/8 福建农林大学园艺学院,讲师;

    2013/7 - 2014/7 澳大利亚联邦科学与工业组织,访问学者;

    2015/9 – 至今 福建农林大学园艺学院,副教授。


  • 研究领域

    茶叶加工品质及风味形成;茶树资源综合利用;天然产物研究。


    开授课程

    《茶学专业英语》,《茶叶加工研究进展》,《茶叶功能成分与保健》等课程。

    科研项目

    1. 福建省自然科学基金:茶树品系“1005EGCG含量的关键基因筛选和克隆(2014J01082),项目已验收。

    2. 福建省自然科学基金:乌龙茶做青过程挥发性与非挥发性代谢物动态变化规律研究(2020J01541),项目已验收。


    论文著作

    1、Qiujing Ming, Ningkai Liao, Hongzheng Lin, Yunfei Hu, Zhilong Hao, Jinke Lin, Yun Sun*, Liangyu Wu*.The role of stem and leaves in shaping the integrated aroma of oolong tea. Food Chemistry,2025, 488: 144808. DOI: 10.1016/j.foodchem.2025.144808.

    2.Qiujing Ming, Wei Wang, Ningkai Liao, Hongzheng Lin, Fang Wang, Zhilong Hao, Liangyu Wu, Tingting Deng*, Yunfei Hu*, Yang Wu*. Key aromatic compounds in Tieguanyin oolong tea shoots: Processing changes in different portions. LWT,2025,233: 118501. DOI: 10.1016/j.lwt.2025.118501.

    3.Yunfei Hu, Jialin Wang, Jun Tang, Ronghua Huang, Wenyuan Luo, Yanming Tuo, Ningkai Liao, Dawen Zhuang, Jinke Lin, Yue Zhang, Lei Pan, Liangyu Wu*. Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensisvar. assamica) black tea. Food Chemistry,2025, 477: 143578. DOI: 10.1016/j.foodchem.2025.143578.

    4.Yunfei Hu, Jialin Wang, Wenyuan Luo, Jun Tang, Yanming Tuo, Ningkai Liao,Dawen Zhuang, Kehang Yang, Jinke Lin, Yue Zhang, Liangyu Wu*. Study on metabolic variation reveals metabolites important for flavor development and antioxidant property of Hainan Dayezhong black tea. Food Research International, 2024,196:115112. DOI: 10.1016/j.foodres.2024.115112.

    5.Liangyu Wu, Xiaolan Chen, Jiaqi Lin, Hongzheng Lin, Ningkai Liao, Chenxue Li,Yunfei Hu , Yun Sun*. Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production. Food Chemistry: Molecular Sciences,2024,9:100227. DOI: 10.1016/j.fochms.2024.100227.

    6. Jiaqi Lin, Hongzheng Lin, Chenxue L, Ningkai Liao, Yucheng Zheng, Xinru Yu, Yun Sun*, Liangyu Wu*. Unveiling characteristic metabolic accumulation over enzymatic-catalyzed process of Tieguanyin oolong tea manufacturing by DESI-MSI and multiple-omics. Food Research International, 2024, 181: 114136. DOI: 10.1016/j.foodres.2024.114136.

    7. Chenxue Li, Jiaqi Lin, Qingcai Hu, Yun Sun*, Liangyu Wu*. An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production. Food Chemistry: X, 2023, 20:100952. DOI: 10.1016/j.fochx.2023.100952.

    8. Liangyu Wu, Yahui Wang, Suhui Liu, Yun Sun, Chenxue Li, Jinke Lin*, Shu Wei*. The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: a case study of Zhangping Shuixian tea. Food Chemistry, 2022, 391: 133192. DOI: 10.1016/j.foodchem.2022.133192.

    9. Yahui Wang, Chenxue Li, Jiaqi Lin, Yun Sun, Shu Wei*, Liangyu Wu*.The impact of different withering approaches on the metabolism of flavor compounds in oolong tea leaves. Foods2022, 11: 3601. DOI: 10.3390/foods11223601.

    10. Liangyu Wu, Xujian Huang, Shengrui Liu, Jianghong Liu, Yuqiong Guo, Yun Sun, Jinke Lin, Yaling Guo*, Shu Wei*. Understanding the formation mechanism of oolong tea characteristic nonvolatile chemical constitutes during manufacturing processes by using integrated widely-targeted metabolome and DIA proteome analysis. Food Chemistry, 2020, 310: 125941. DOI: 10.1016/j.foodchem.2019.125941.

    11. Xujian Huang, Hongli Cao, Yaling Guo, Jianghong Liu, Yun Sun, Shengrui Liu, Jinke Lin, Shu Wei*, Liangyu Wu*. The dynamic change of oolong tea constitutes during enzymatic-catalysed process of manufacturing. International Journal of Food Science and Technology, 2020, 55: 3604-3612. DOI: 10.1111/ijfs.14694.

    12. Liangyu Wu, Yiqing Lv, Ying Ye, Yuerong Liang,* and Jian-Hui Ye. Transcriptomic and translatomic analyses reveal insights into the developmental regulation of secondary metabolism in the young shoots of tea plants (Camellia sinensis L.). Journal of Agricultural and Food Chemistry, 2020, 68, 10750-10762. DOI: 10.1021/acs.jafc.0c03341.

    13.Liangyu Wu, Zhoutao Fang, Jinke Lin, Yun Sun, Zhizheng Du, Yaling Guo, Jianghong Liu, Yuerong Liang*, Jian-Hui Ye*. Complementary iTRAQ proteomic and transcriptomic analyses of leaves in tea plant (Camellia sinensis L.) with different maturity and regulatory network of flavonoid biosynthesis. Journal of Proteome Research, 2019, 18, 252-264. DOI: 10.1021/acs.jproteome.8b00578.

    科技成果