梁月荣
个性化签名
- 姓名:梁月荣
- 目前身份:
- 担任导师情况:
- 学位:
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学术头衔:
博士生导师
- 职称:-
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学科领域:
海洋化学
- 研究兴趣:
梁月荣,1982年1月毕业于浙江农业大学茶学专业,1985年1月获浙江农业大学硕士学位,1999年2月获浙江大学博士学位。1987年7月晋升讲师;1991年4月晋升副教授; 1996年12月晋升教授; 1998年9月批准为博士生导师;1999年11月入选“浙江省跨世纪际学术和技术带头人”第二层次人员。1993年1月任浙江农业大学茶学系副主任,茶叶研究所副所长;1995年1月任浙江农业大学茶学系主任,茶叶研究所所长;1999年5月任浙江大学农业与生物技术学院副院长,兼茶学系主任和茶叶研究所所长。
学术任职:国务院学位委员会学科评议组成员,中国茶叶学会常务理事,中国国际茶文化研究会常务理事,中国茶叶流通协会常务理事,浙江省茶叶学会常务副理事长、秘书长,浙江省食品学会理事。
社会任职:浙江省政协委员,中国农工民主党浙江省委常委
近5年来主持国家级和部省级科研项目11项,国际合作项目1项,横向重大项目3项;已完成10项,在研4项。与项目合作者育成国家审定茶树品种2个和省级审定茶树品种各2个,鉴定品种2个;发现浙江省苦丁茶资源并开展了苦丁茶生物学特性鉴定、探明苦丁茶主要化学成分和药理作用;提出苦丁茶栽培技术和加工工艺。探明红、绿茶饮料褐变和冷后浑形成机理,提出控制技术措施;在国内首先开发PET罐装茶饮料无菌罐装工艺技术,并开发茶饮料产品5种。在三峡库区推广低产茶园改造综合技术和茶叶新产品开发技术,成功改造低产茶园5000余亩,开发茶叶新产品5种,为三峡库区农村移民安置作出积极贡献。发明“茶树催发素”,在全国6个省份累计推广面积20万余亩,提早春茶开采期5-7天,促进名优茶发展。获国务院授予“全国对口支援三峡库区移民先进个人”和浙江省授予“全省对双口先进个人”称号。获浙江省科技进步三等奖3项。
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1009
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成果数
13
梁月荣, Yuerong Liang* & Yuerong Xu
International Journal of Food Science and Technology 2003, 38, 37~45,-0001,():
-1年11月30日
Tea cream and haze in black tea infusions increased with the rise in the tea extraction temperature. The temperature at which substances involved in cream and haze formation began to be extensively extracted into the tea infusion was between 50and 60℃. The tea cream particle volume concentration in infusions extracted at 50℃ or below formed less tea cream particles, and their particle sizes were larger and more heterogeneous than those extracted at 60℃ and second infusions extracted at 90℃ from the residual leaves that were previously extracted at 40-50℃. High-performance liquid chromatography confirmed that constituents with pyrogallol groups are involved in tea creaming, and the effect of caffeine on tea cream and haze depends on whether these constituents are sufficiently present. The extractability of tea increased with the rise in extraction temperature. Twostage extraction of tea in ready-to-drink tea processing and its effects on colorimetric indicators were also examined.
Catechins, haze, particle size, ready-to-drink tea, theaflavins, volume concentration.,
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【期刊论文】Effect of ph on cream particle formation and solids extraction yidel of blach tea
梁月荣
,-0001,():
-1年11月30日
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【期刊论文】Estimation of tea quality by infusion colour difference analysis
梁月荣, Yuerong Liang, Jianliang Lu, Lingyun Zhang, Shan Wu and Ying Wu
J Sci Food Agric 85: 286~292 (2005),-0001,():
-1年11月30日
The colour differences in terms of △L, △a, △b and △E between distilled water and infusions of 29 green teas, 16 black teas and 13 oolong teas and their correlation with sensory quality attributes of tea were investigated. The results showed that the △L value decreased but the △a, △b and △E increased with the degree of fermentation of the three kinds of tea. The △L was positively correlated to quality attributes of green tea and oolong tea but negatively correlated to those of black tea. The △a of tea infusions is a reliable descriptor to differentiate among green and black teas. The regression of total quality score of green tea (TQSg) upon the △a was TQSg=−2.26△a+77.2 (R2=0.22, p <0.01), that of total quality score of black tea (TQSb) upon △b was TQSb=0.70△b+44.6 (R2=0.31, p<0.05) and that of total quality score of oolong tea (TQSo) upon △L was TQSo=1.09△L+94.5 (R2=0.75, p<0.01). Because the infusion colour difference indicators of △a, △b and △L can be done rapidly, it could be very useful for on-site or on-line quality monitoring during tea manufacture and storage.
Camellis sinensis, green tea, oolong tea, black tea, infusion, color difference, quality estimation, linear correlation
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梁月荣, Yuerong Liang*, Jianliang Lu, Lingyun Zhang, Shan Wu, Ying Wu
Y. Liang et al./Food Chemistry 80 (2003) 283~290,-0001,():
-1年11月30日
△L, △a, △b and △E were significantly correlated to total quality score (TQS). The parameters correlating significantly with the TQS were classified into four groups. Group 1 was compounds containing nitrogen, group 2 phenol compounds, group 3 tea pigments and group 4 infusion colour indicators. Four principal components were screened from the four groups as independent variables for constructing regression equations for estimation of black tea quality by principal component analysis. The regression of the TQS upon the principal components gives a highly significant relationship.
Camellia sinensis, Black tea, Quality, Chemical composition, Infusion colour, HPLC, Principal component analysis, Regression
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【期刊论文】Comparison of chemical compositions of Ilex latifolia Thumb and Camellia sinensis L.
梁月荣, Yuerong Liang a, *, Weiyang Ma b, Jianliang Lu a, Ying Wu a
Y. Liang et al./Food Chemistry 75 (2001) 339~343,-0001,():
-1年11月30日
Chemical composition of two beverage plant species, i.e. Ilex latifolia and Camellia sinensis were investigated. Fifteen and sixteen amino acids were detected in I. latifiolia and C. sinensis, respectively. Major amino acids were histidine, aspartic acid and glutamic acid in I. latifolia but theanine, glutamic acid and histidin in C. sinensis. Ascorbic acid and polyphenols in I. latifiolia were 0.46 mg g-1 and 90.1mg g-1, less than one fourth and one half of those in C. sinensis, respectively. Eight catechin compounds were found in C. sinensis but only four in I. latifolia, i.e. l-catechin (C), l-epicatechin (EC), l-epicatechin gallate (ECG) and l-catechin gallate (CG). Three flavonoids, i.e. rutin, mericetin and quercetin were detected and their total contents in I. latifolia and C. sinensis were 4781mg kg-1 and 580 mg kg-1, respectively. Caffeine was not detected in I. latifolia. The higher concentration of flavonoids in leaf of I. latifolia may be related to its value for a healthy beverage.
Ilex latifolia, Camellia sinensis, Amino acids, Polyphenols, Caffeine
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【期刊论文】AStudy on Chemical Coposition of Two Special Green Teas (Camellia sinensis)
梁月荣, Y R Liang, Z S Liu, Y R Xu and Y LHu
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-1年11月30日
An HPLC method has beem used to separute and determine quality-related chemieal componentsin Zhenong-xiangya and Zhenong-cuiliu, two special green teas from Zhejiang, China. Secenteen or eighteem amino aeids and five cateclhins were detected. Theamine was the major amino aeid by far, its coutent eadhing 37.7% and 54% of the total amino aeids in these teas, respectively. The catechin convem was 154-4mgg-1 in Zhenong-xiangya, and 170-7mgg-1 in Zhenong-cuilin. Caffeine contemts in the teas studied were all above 75mgg-1 which was much higher than those previously reported in green teas. The ouamin C.comtems were all about 2mgg-1, Seven peaks were resolved in the HPLC profiles of the flavonoid exvraets of the two reas and three of them were identified as rwlin, mvricerin and quercetin using reference compounds.
Camellia sinensis, special green tea, HPLC, amino acid, eatechin, vitamin C, flavonoid, theamine.,
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【期刊论文】Effect of Maofeng Tea Processing on Leaf Trichomes of Tea (Camellia sinensis L)
梁月荣, Yuerong Liang, *, Gensheng Pan and Xinqing Xu
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-1年11月30日
Scanning electron microscopy was used to investigate the ultrastructure of trichomes on Maofeng, a special Chinese green tea. The trichomes were cylindrical in appearance with a length of 0.61mm, wall thickness of 0.2-0.3/tm and a mid-point diameter of 9-10/tm. The angles between the trichomes and the leaf under-surface were below 30 in Maofeng tea though they were 45-75 in flesh green leaf. The trichome wall consisted mainly of fibre and its outer-surface was unevenly covered with waxy ubstances and striped. The trichome joint, by which the trichome was attached to the leaf lower epidermis, was expanded and filled with essential oil droplets. The undeveloped trichomes assumed a flattened form because of the action of pressing during rolling and shrank during the tea drying process. During the Maofeng tea processing, trichome shedding was caused by disruption of its expanded joint structure and breakdown at the cylindrical wall above the expanded joint.
Camellia sinensis, leaf trichome, ultrastructure, Maofeng, tea processing.,
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【期刊论文】Effect of Gibberellins on Chemical Composition and Quality of Tea (Camellia sinensis L)
梁月荣, Yuerong Liang, *, Jianliang Lu and Shuling Shang
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-1年11月30日
The effect of gibberellins on tea leaf chemical composition and quality was investigated. The results showed that application of gibberellins was beneficial to green tea quality. Content of amino acids increased by 9-8% and that of vitamin C by 17.8% and tea catechins index increased by 12.9%. The content of tea polyphenols and ratio of tea polyphenols to amino acids decreased by 9.9% and 11.5%, respectively. Differences of all the indicators were statistically significant (P<0.05). Quality scores of the treated leaf increased significantly (P<0.05). It was also revealed that tea plant response to gibberellins was dependent not only on genetics, but also on shoot development stage.
Camellia sinensis, gibberellins, chemical composition, green tea quality.,
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【期刊论文】TEFI BREEDING AND CULTIVATION IN CHINA
梁月荣, YUERONG LIANG and YANFEI FENG
Tea Culture, Tea Food Industry and Tea Tree Breeding in Korea, China and Japan (ed by Y.G, Park and D.I. Shin), 97~119, The Korean Tea Society, Taegu, Korea, 2000,-0001,():
-1年11月30日
The achievements in the 20th century and the future development trend of tea breeding and tea cultivation in China were described in the present paper. China, with 1,076,220 ha tea field, is now one of the major tea producing and tea exporting countries in the world and its tea field area ranked the first in the world. Chinese tea industry has been greatly developed in the 20th century because of the development of tea breeding and cultivation techniques. The development of tea breeding in China was benefited from the techniques of vegetable propagation, cross breeding, chemically and physically induced mutation as well as bio-technique and molecular biological technique. There were five stages in the development of tea breeding in China, i.e. the non-organized stage, clonal tea breeding stage, yield breeding stage, quality breeding stage and resistance breeding stage. The tea production in China has been fast developed in the 20th century, especially in the last 50 years. It was mainly benefited from the increase of planting density, the popularization of improved tea cultivars, the manuring technique, the efficient and low-cost cultivation technique. The development trend in Chinese tea breeding will be pest-resistance breeding, high quality breeding and breeding of some special use tea cultivars such as those with high content of catechins, low content of caffeine and low activity of polyphenol oxidase. Intensive management, low-cost and sustainable production will be the important research topics in Chinese tea cultivation in the early decades of the 21st century.
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梁月荣, Shan Wu, Yurong Liang, Yingying Luo, Jianliang Lu
,-0001,():
-1年11月30日
Bt gene expressive vector was constructed and transformed into tea plant in order to raise new tea cultivars with pest resistance. The Bt gene DNA was inserted into vector pCAMBIA2301. The constructed plasmid with Bt gene, intron-GUS gene and NPTⅡgene was transformed into Escherichia coli and ntroduced into Agrobacterium stains LB4404, EHA105 and pRil5834 by triparental cross method. The Bt gene was then transformed into leaves and callus of tea by Agrobacterium-mediated methods. Transient expression of the GUS gene was successful in both callus and leaves of tea plant. Screening agent testing showed that hygromycin was a more effective callus screening agent compared to kanamycin and its optimum concentration was 20μgml-1. Kanamycin was effective in screening for tea leaf and its optimum concentration was 50μgml-1.
Camellia sinesins, Bt gene, vector construction, transformation
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