姓名：吕海鹏

性别：男

学历：研究生

职称：研究员

工作单位：中国农业科学院茶叶研究所

教育情况：

浙江大学 2010-2013 博士

工作经历：

2005-至今 中国农业科学院茶叶研究所

所受奖项：

浙江省科技进步二等奖2项

主要研究方向：

茶叶品质化学与营养健康

代表性著作：

[1]Ma, W. J., Zhu, Y., Shi, J., Wang, J. T., Wang, M. Q., Shao, C. Y., Yan, H., Lin, Z*., & Lv, H. P*. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chemistry, 2021, 346, 128906.

[2]Shi, J., Ma, W. J., Wang, C. P., Wu, W. L., Tian, J., Zhang, Y., Shi, Y. L., Wang, J. T., Peng, Q. H., Lin, Z*., & Lv, H. P*. Impact of various microbial-fermented methods on the chemical profile of dark tea using a single raw tea material. Journal of Agricultural and Food Chemistry, 2021, 69(14): 4210-4222.

[3]Ma, W. J., Shi, Y. L., Yang, G. Z., Shi, J., Ji, J. P., Zhang, Y., Wang, J. T., Peng, Q. H., Lin, Z*., & Lv, H. P*. (2022). Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components. Food Chemistry, 2022, 375, 131877.

[4]Shi, J., Yang, G. Z., You, Q. S., Sun, S. L., Chen, R. H., Lin, Z., Simal-Gandara, J*., & Lv, H. P* (2021). Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001-2021). Critical Reviews in Food Science and Nutrition, 1-28. DOI: 10.1080/10408398.2021.2007353

[4] Shi, J., Simal-Gandara, J., Mei, J. F., Ma, W. J., Peng, Q. H., Shi, Y. L., Xu, Q., Lin, Zhi*., & Lv, H. P*. (2021). Insight into the pigmented anthocyanins and the major potential co-pigmented flavonoids in purple-coloured leaf teas. Food chemistry, 363, 130278.