个人简介
宁井铭,中共党员,博士,教授,2011.12获农学博士学位,现任安徽农业大学茶与食品产业化技术研究所所长,全国茶叶标准化技术委员会黄茶工作组副秘书长,安徽省茶产业体系加工与资源利用岗位专家、中国茶叶学会茶叶加工委员会委员,安徽省茶叶学会副秘书长。目前主要从事茶叶加工、茶叶品质分析及红外光谱技术在茶叶上应用等方面研究。近5年来,主持或作为技术负责人承担国家重点研发计划、国家质检总局公益性项目、茶叶化学分类国家标准制定、安徽省自然科学基金、安徽省教育厅自然科学研究重点项目、湖北青砖茶产学研合作、国家科技成果转化重点项目和安徽省科技攻关等多个项目,参加省级以上科研课题10余项;在核心期刊上发表相关论文10多篇,其中EI、SCI收录7篇;获授权专利5项,软件著作权3项;获安徽省科技进步一等奖1项,安徽省科技进步二等奖1项,省科技进步三等奖1项,全国农牧渔业丰收奖1项,全国农牧渔业丰收合作奖1项,黄山市科技进步奖1项。
近5年主持和参加的主要科研项目
1.茶树营养的高效诊断技术,国家重点研发计划子课题(2016YFD0200901);
2.高校自然科学基金重点项目,基于高光谱图像技术的祁门红茶发酵质量判别分析及模型建立(KJ2013A109(2013-2014)
3.省自然科学基金,安徽安茶特征性多酚类物质组成及抗氧化活性研究(1408085MC61)
4.国家星火计划重大项目,安徽名优茶高效安全生产技术集成与示范,2012GA710001(子课题负责人,2013-2014)
5.湖北赵李桥茶厂有限公司产学研合作项目(2014-2017主持)
6.六安瓜片股份有限公司产学研合作项目(2014-2017主持)
7.科技成果转化基金重点项目,六安瓜片机械化加工示范(2013-2015,合作单位技术负责人,已结题)
8.国家质检总局公益性项目,基于化学成分的乌龙茶区别于其他茶类方法及国际标准研究201410225(2014-2016,主要完成人)
9.安徽省科技攻关项目,夏秋茶加工及高效利用关键技术(2012-2014,主要完成人)
10.安徽省科技攻关项目,祁门红茶数字化加工关键技术与工艺改进(2016-2017,合作方技术负责)
11.国家重点研发计划项目,《现代茶制品加工与贮藏品质控制关键技术及装备研发,2017YFD0400800(课题主持人,2017.7-2020.12)
获奖
1.茶叶数字化品控关键技术研究与装备创制,安徽省科学技术一等奖,2018-1-R2
2.六安瓜片茶产业化关键技术开发与应用,安徽省科学技术二等奖,2013-2-R5
3.祁门工夫红茶自动化,清洁化联装加工关键技术研发与应用,黄山市科学技术三等奖,2014-3-R3
4.黄山毛峰茶清洁生产研究集成与推广,全国农牧渔业丰收奖,FCG-2013-3-030-13R
5.祁门红茶初精制清洁化生产线研建与应用,安徽省科学技术三等奖2016-3-R2
6.茶叶质量安全与加工利用技术的开发与集成应用,农牧渔业丰收奖合作奖FCG-2016-4-10R
授权专利
1.一种基于近红外光谱技术的工夫红茶发酵质量的快速判别方法ZL201410507679.3
2.一种用于近红外光谱检测的茶样制备方法ZL201310372365.2
3.一种千金藤碱在制备植物源灭螺剂中应用ZL201310571603.2
4.一种基于茶叶生化成分的绿茶的苦涩味判别方法ZL201310571437.6
5.一种近红外光谱技术的茶叶非法添加物鉴别方法ZL201410207171.1
软件著作权
1.基于氨基酸含量的功夫红茶加工阶段判别软件(2015SR192205,);
2.基于氨基酸含量的功夫红茶发酵适度分析软件(2015SR046739);
3.基于儿茶素含量的工夫红茶发酵适度软件(2015SR226065);
研究领域
茶叶加工、茶叶品质分析及光谱图像技术在茶叶品质分析中应用
近期论文
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近5年以第1(通讯)作者发表的主要论文:
1.Xu shanshan†, wangjingjing†, weiyuming, Wan, Xiaochun, Deng, Wei-Wei, Bao, Guan-Hu, Xie, zhongwen, Ling, Tie-Jun; Ning, jingming*. Metabolomics based on UHPLC-Orbitrap-MS and GNPS molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea, 《Journal of Agricultural and Food Chemistry》2019,67,12084−12093.
2.Shimao Fanga†, Wen-Jing Huang†, Yuming Wei, Xin Hu, Tiehan Li,Yusef Kianpoor Kalkhajeh, Wei-Wei Denga, Jingming Ning*. Geographical origin traceability of Keemun Black Tea based on its non-volatile composition combined with chemometrics, 《J Sci Food Agric》2019, 99, 6937–6943.
3.Shimao Fang, Jingming Ning*, Wen-Jing Huang, Gang Zhang, Wei-Wei Deng, Zhengzhu Zhang. Identification of geographical origin of Keemun Black Tea based on its volatile composition coupled with multivariate statistical analyses,《J Sci Food Agric》2019, 99, 4344–4352.
4. Jingming Ning, Gary G. Hou, Jingjing Sun,Zhengzhu Zhang & Xaiochun Wan. Effects of Green Tea Powder on the Quality Attributes of Hard Red Winter Wheat Flour and Chinese Steamed Bread .《International Journal of Food Science and Technology》2019, 54, 576–582
5. Yujie Wang, Xin Hu, Ge Jin, Zhiwei Hou, Jingming Ning*, Zhengzhu Zhang. Rapid prediction of chlorophylls and carotenoids contents in tea leaves under different levels of nitrogen application based on hyperspectral imaging《J Sci Food Agric》2019,99: 1997–2004.
6. Yu-JieWang,Tie-Han Li, Ge Jin, Yu-MingWei, Lu-Qing Li,Yusef K Kalkhajeh, Jing-Ming Ning* and Zheng-Zhu Zhang*.Qualitative and quantitative diagnosis of nitrogen nutrition of tea plants under field condition using hyperspectral imaging coupled with chemometrics《J Sci Food Agric》2020; 100: 161–167.
7.Su huan, Jingming Ning* Discriminating geographical origins of green tea based on amino acid, polyphenol, and caffeine content through high‐performance liquid chromatography: Taking Lu’an guapian tea as an example, 《 Food science and nutrition》, 2019, 7, 2167–2175.
8.宁井铭,李姝寰,王玉洁,张正竹,宋 彦,徐 乾,陆国富.基于高光谱成像技术的工夫红茶数字化拼配研究,《食品科学》2019,40(4)318-323
9.宁井铭,许姗姗,侯智炜,胡欣,张正竹. 存储环境对普洱生茶主要化学成分变化的影响《食品科学》2019, 40(8), 218-224.
10.宋彦,谢汉垒,宁井铭*,张正竹.基于机器视觉形状特征参数的祁门红茶等级识别,《农业工程学报》2018,34(23)279-286.
11.YujieWang, Xin Hu, Zhiwei Hou, Jingming Ning* and Zhengzhu Zhang. Discrimination of nitrogen fertilizer levels of tea plant (Camellia sinensis) based on hyperspectral imaging.《J Sci Food Agric》2018, 98: 4659–4664.
12.Ajing Mao, Huan Su, Shimao Fang, Xu Chen, Jingming Ning*, Chi-Tang Ho, Xiaochun Wan. Effects of roasting treatment on non-volatile compounds and taste of green tea, 《International Journal of Food Science and Technology》2018, 53, 2586–2594.
13.Jingming Ning, Mengge Sheng, Xiaoyun Yi, Yujie Wang, Zhiwei Hou, Zhengzhu Zhang, Xungang Gu. Evaluation of soil fertility in tea plantation based on near-infrared spectroscopy 《Spectroscopy Letters》2018, 51(9), 463–471.
14. Jingming Ning,Gary G. Hou, Jingjng Sun, Xiaochun Wan, Arnaud Dubat. Effect of green tea powder on the quality attributes and antioxidantactivity of whole-wheat flour pan bread.《LWT - Food Science and Technology》,79 (2017) 342-348.
15. Jingming Ning, Daxiang Li, Xianjingli Luo, Ding Ding, Yasai Song &Zhengzhu Zhang & Xiaochun Wan. Stepwise Identification of Six Tea (Camellia sinensis (L.))Categories Based on Catechins, Caffeine, and Theanine Contents Combined with Fisher Discriminant Analysis.《Food analytical method》, 2016.11(9):3242–3250.
16. Jingming Ning, Jingjing Sun, Shuhuai Li, Mengge Sheng & Zhengzhu Zhang. Classification of Five Chinese Tea Categories with Different Fermentation Degrees using Visible and Near Infrared Hyperspectral Imaging《International Journal of Food Properties》2017, vol. 20, NO. S2, S1515–S1522.
17. Jing Ming Ning, Ding Ding, Ya Sai Song, Zheng Zhu Zhang, Xianjingli Luo Xiao?Chun Wan. Chemical Constituents Analysis of White Tea of Different Grades and Different Stored Times. Eur Food Res Technol, 2016, 242: 2093–2104.
18. Jingming Ning, Qiong Cao, Huan Su, Xiaofeng Zhu, Kai Wang, Xiaochun Wan & Zhengzhu Zhang. Discrimination of six tea categories coming from different origins depending on polyphenols,caffeine, and theanine combined with different discriminant analysis.《International Journal of Food Properties》2017, VOL. 20, NO. S2, S1838–S1847.
19. 宁井铭 等,基于图像和光谱信息融合的红茶萎凋程度量化判别《农业工程学报》2016(12)(EI)
20. 宁井铭 等,祁门红茶加工中氨基酸和儿茶素快速检测模型建立《光谱学与光谱分析》2015(12)(SCI)
21. 宁井铭 等,基于HPLC技术的普洱生茶指纹图谱研究,《食品与发酵工业》2015,41(2)
22. 宁井铭 等,基于气相色谱技术的普洱熟茶 7572 挥发性物质指纹图谱建立及应用,《食品与发酵工业》2016,9(2)
23. 曹琼,宁井铭,基于EGCG,ECG 和咖啡碱含量的乌龙茶产地鉴定《茶叶科学》2018,38(3):237-243