温明椿
讲师，浙江农林大学茶学与茶文化学院专任教师，汉族，农学博士
邮箱：MingCW0519@outlook.com
研究方向：茶叶加工风味品质化学、茶叶生物化学及天然产物开发
教育与工作经历：
2014.09‒2018.06 江西农业大学 农学院 茶学 本科
2018.09‒2021.06 安徽农业大学 茶与食品科技学院 茶学 硕士
2022.09‒2025.12 安徽农业大学 茶业学院 茶学 博士
2026.06‒至今 浙江农林大学 茶学与茶文化学院 茶学专任教师
学术和社会兼职：
担任Food Chemistry、npj Science of Food、Applied Food Research等国际期刊同行评阅专家
代表性成果：
1. Mingchun Wen, Lu Li, Wei Hu, Xuanrong Huang, Zisheng Han, and Liang Zhang*. Epicatechin Oxidation Dimers Produced by Crude Tea Enzymes: Isolation, Structural Elucidation, and Potential Link to Thearubigin Formation. Journal of Agricultural and Food Chemistry, 2026. DOI: 10.1021/acs.jafc.6c07994. (中科院一区TOP, IF=6.7)
2. Mingchun Wen, Wei Hu, Lu Li, Piaopiao Long, Zisheng Han*, Jia-Ping Ke, Zhiyang Deng, Mengting Zhu, Liang Zhang*. Developed metabolomics approach reveals the non-volatile color-contributing metabolites during Keemun congou black tea processing. Food Chemistry, 2025, 463: 141222. DOI: 10.1016/j.foodchem.2024.141222. (中科院一区TOP, IF=9.8)
3. Mingchun Wen, Mengting Zhu, Zisheng Han, Chi-Tang Ho, Daniel Granato, Liang Zhang*. Comprehensive applications of metabolomics on tea science and technology: Opportunities, hurdles, and perspectives. Comprehensive Reviews in Food Science and Food Safety, 2023, 22(6): 4890–4924. DOI: 10.1111/1541-4337.13246. (中科院一区TOP, IF=12)
4. Mingchun Wen, Zisheng Han, Yuqing Cui, Chi-Tang Ho, Xiaochun Wan*, Liang Zhang. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry, 2022, 368: 130803. DOI: 10.1016/j.foodchem.2021.130803. (中科院一区TOP, IF=8.8)
5. Mingchun Wen, Yuqing Cui, Cai-Xia Dong, Liang Zhang*. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Research International, 2021, 148: 110588. DOI: 10.1016/j.foodres.2021.110588. (中科院一区TOP, IF=7.4)
6. Lu Li, Mingchun Wen*, Wei Hu, Xuanrong Huang, Wen Li, Zisheng Han, Liang Zhang*. Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas. Food Chemistry, 2025, 477: 143580. DOI: 10.1016/j.foodchem.2025.143580. (中科院一区TOP, IF=9.8)
7. Wei Hu1, Mingchun Wen1, Zisheng Han, Xue-Ling Gao, Jia-Ping Ke, Mengting Zhu, Xinlin Wei, Yong Cheng, Xiaochun Wan, Yundong Shao, Liang Zhang*. Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry. Food Research International, 2024, 184: 114266. DOI: 10.1016/j.foodres.2024.114266. (中科院一区TOP, IF=8)
