姓名：罗理勇
职称：高级实验师
单位：西南大学食品科学学院茶学系
研究方向：茶叶加工与品质评价
联系方式
地址：重庆市北碚区天生路2号西南大学食品科学学院400715
邮箱：lly1979@swu.edu.cn
个人简介
罗理勇，湖南省醴陵市人，西南大学食品科学学院高级实验师。
长期从事茶叶加工、深加工、茶叶品质评价、茶叶智慧化等领域的教学与科研工作。主持或主研各类项目30余项；公开发表学术论文90余篇;授权国家发明专利6项，软件著作权3项。
【研究领域】
[1]
茶叶加工与深加工
[2]
茶叶品质评价
[3]
茶叶AI+
【教育背景】
1998.09—2002.06 湖南农业大学茶学专业农学学士学位
2004.09—2007.06 湖南农业大学茶学专业农学硕士学位
2009.06—2015.12 西南大学农产品加工及贮藏工程专业工学博士学位
【工作经历】
2007.07—2016.06 西南大学食品科学学院实验师
2016.07 — 至今 西南大学食品科学学院高级实验师
【主讲课程】
本科生：《茶叶审评与检验实验》、《茶叶生物化学实验》
研究成果
【代表性学术论文】
[1]
Sibo Zhao, Jielin Jiang, Yan Liu, Mianhong Xu, Rui Yang, Zhi Yang, Jilin Xie, Zhanggui Ding,
Liyong Luo
*, Liang Zeng
*. The Protective Effects of Membrane-Separated Ripe Pu-Erh Tea Extracts Against Chronic Alcoholic Liver Injury [J]. Food Frontiers, 2026, 7(2): 16.
[2]
Sibo Zhao, Jie Wang, Xinghua Wang, Yan Liu, Jielin Jiang,
Liyong Luo
*, Liang Zeng
*. Effect of processing methods on the phytochemicals , digestion behaviors , and nutraceutical potential of Yunnan large-leaf tea : A combined in vitro and in vivo study [J]. Food Research International, 2026, 228: 16.
[3]
Xuemei Guo, Debing He, Yuanlin Xiong, Hanyue Zhang, Yan Liu,
Liyong Luo
*, Liang Zeng
*. Dynamics and potential mechanisms of astringency , liquor color , and key contributing compounds during the roasting process of Wuyi Rock Tea [J]. Journal of Food Composition and Analysis, 2026, 153: 14.
[4]
Jiayue Liu, Yicong Qu, Yan Liu, Hongli Zhang,
Liyong Luo
*, Liang Zeng
*. Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea [J]. Food Research International, 2026, 227: 15.
[5]
Dong Wang, Xinrui Huang, Yan Liu, Lian He, Xiaoqin Wu, Fan Wu,
Liyong Luo
*, Liang Zeng
*. Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea [J]. Food Chemistry, 2026, 511: 12.
[6]
Fang Wei, Haitao Wen, Fanwei Sun, Xiaoyu Guo, Wei Luo, Fan Wu, Yan Liu, Shiyi Tian, Yumei Qin,
Liyong Luo
*, Liang Zeng
*. The mechanism ofβ- ionone enhancing the sweet taste of phloridzin [J]. Food Chemistry, 2025, 495: 9.
[7]
Rongbosen Yue, Haitao Wen, Lian He, Yan Liu, Zeng Liang
*,
Liyong Luo
*. Tea and Blood-Brain Barrier Homeostasis : Potential Mechanisms and Improvement Strategies [J]. Food Frontiers, 2025, 6(6): 2673-97.
[8]
Sixuan Wang, Luorui Li, Qing Meng, Wei Luo, Fang Wei,
Liyong Luo
*, Liang Zeng
*. Key floral-fruity aroma compounds in Sichuan Congou black tea : identification via MDGC-MS / O and sensory evaluation [J]. Frontiers in Nutrition, 2025, 12: 16.
[9]
Sibo Zhao, Hongli Cao, Fanwei Sun, Mianhong Xu, Xinghua Wang, Jielin Jiang,
Liyong Luo
*, Liang Zeng
*. Investigating the modulatory effects of Pu-erh tea on the gut microbiota in ameliorating hyperuricemia induced by circadian rhythm disruption [J]. Food & Function, 2025, 16(7): 19.
[10]
Lian He, Fan Wu, Dong Wang, Xiaoqin Wu, Fang Wei, Yan Liu, Chuan Yue,
Liyong Luo
*, Liang Zeng
*. Effects of different leaf colors on the quality of hawk black tea : sensory evaluation and metabolomics [J]. Food Chemistry, 2025, 493: 15.
[11]
Xi Wang, Yan Liu, Fang Wei, Xiaoyu Guo, Shijie Cao, Liang Zeng
*,
Liyong Luo
*. Characterization of key astringent compounds and optimization of the fixation process of early tea in Chuanyu region [J]. Npj Science of Food, 2025, 9(1): 12.
[12]
Rongbosen Yue, Haitao Wen, Jizhou Xie, Zeng Liang
*,
Liyong Luo
*. The material basis and potential pathways of liver glucose metabolism regulation in Chongqing Tuocha : Insights from molecular dynamics and cell experiments [J]. Journal of Functional Foods, 2024, 118: 10.
[13]
Jizhou Xie, Haitao Wen, Yu Shi, Fang Wei, Jielin Jiang,
Liyong Luo
*, Liang Zeng
*. Exploration of the mechanism of temperature influence on bitter taste of theacrine by activating human bitter taste receptor hTAS2R14 [J]. Food Research International, 2024, 193: 8.
[14]
Jizhou Xie, Yu Shi, Wei Luo, Wei Fang,
Liyong Luo
*, Liang Zeng
*. Effects of theacrine on the astringency of EGCG by affecting salivary protein - EGCG interactions through different molecular mechanisms [J]. Food Chemistry-X, 2024, 22: 9.
[15]
Sibo Zhao, Shanshan Hu, Kang Sun,
Liyong Luo
*, Liang Zeng
*. Pu-erh tea intake enhances the anti-obesity effect of intermittent fasting via modulating follicle-stimulating hormone and gut dysbacteriosis in female high-fat-diet mice [J]. Journal of Functional Foods, 2023, 104: 10.
[16]
Sibo Zhao, Shanshan Hu, Kang Sun,
Liyong Luo
*, Liang Zeng
*. Long-term Pu-erh tea consumption improves blue light-induced depression-like behaviors ( vol 14 , pg 2313 , 2023 ) [J]. Food & Function, 2023, 14(6): 2934.
[17]
Sibo Zhao, Shanshan Hu, Kang Sun,
Liyong Luo
*, Liang Zeng
*. Long-term Pu-erh tea consumption improves blue light-induced depression-like behaviors [J]. Food & Function, 2023, 14(5): 14.
[18]
Fang Wei,
Liyong Luo
*, Liang Zeng
*. Characterization of key sweet taste compounds in Camellia nanchuanica black tea [J]. Lwt-Food Science and Technology, 2023, 182: 9.
[19]
Yu Shi, Shao-Rong Zhang, Kang Sun, Xing-Hua Wang, Jie-ling Jiang,
Li
-
yong Luo
*, Liang Zeng
*. Characterization of bitter taste theacrine in Pu-erh tea [J]. Journal of Food Composition and Analysis, 2022, 106: 8.
[20]
Jieyao Yu, Yan Liu, Shaorong Zhang,
Liyong Luo
*, Liang Zeng
*. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions : A primary study on the effects of geraniol andβ-ionone on taste perception of black tea infusions [J]. Food Chemistry, 2021, 354: 12.
[21]
Liang Zeng,
Liyong Luo
*, Hongjun Li, Ruihai Liu. Phytochemical profiles and antioxidant activity of 27 cultivars of tea [J]. International Journal of Food Sciences and Nutrition, 2017, 68(5): 525-37.
[22]
Xiujuan Jiang, Liyong Luo, Fanwei Sun, Jielin Jiang, Zhonghua Liu, Liang Zeng. Regulation of Intracellular Lipid Droplets by Tea : Mechanistic Insights and Food Applications [J]. Comprehensive Reviews in Food Science and Food Safety, 2026, 25(3): 37.
[23]
Xiujuan Jiang, Fan Wu, Mianhong Xu, Liyong Luo, Liang Zeng. Pu-erh tea attenuates obesity by remodeling gut microbiota and activating energy expenditure [J]. Frontiers in Microbiology, 2026, 16: 15.
[24]
Rania Mohamed, Rongbosen Yue, Liyong Luo, Luo Wei, Liang Zeng. Exploring the role of plant-based proteins in reducing tea astringency : review [J]. International Journal of Food Science and Technology, 2026, 61(1): 16.
[25]
Mianhong Xu, Sibo Zhao, Jielin Jiang, Yan Liu, Liyong Luo, Liang Zeng. Combined Metabolomics to Reveal the Beneficial Efficacy and Mechanism of Ripe Pu-erh Tea in Alleviating Alcohol-Induced Acute Gastric Injury in Mice [J]. Efood, 2025, 6(6): 14.
[26]
Hongli Zhang, Liyong Luo, Jiayue Liu, Fang Wei, Yan Liu, Liang Zeng. Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea [J]. Lwt-Food Science and Technology, 2025, 238: 11.
【代表性科研项目】
1.主持项目
纵向项目：
[1]
面向定制化产品的茶业个性化人工智能算法研发与应用，重庆市技术创新与应用示范产业类重点研发项目(CSTB2025TIAD-LYKJXZYFZXX0001)，资助经费：100万元，在研，2025-2027。
[2]
重庆药食同源中药及特色植物资源大健康产品综合开发与利用，重庆市技术创新与应用发展项目重点项目-子课题（CSTB2024TIAD-KPX0043），资助经费：30万元，在研，2024-2027。
[3]
夏秋茶精深加工与高值化利用关键技术装备研究与应用示范，国家重点研发计划-子课题（2022YFD1600805），资助经费：28万元，在研，2022-2026。
[4]
茶叶加工过程数字孪生体研发及应用，重庆市技术创新与应用发展项目鲁渝重点项目-子课题（cstc2021jscx-lyggX0001），资助经费：30万元，在研，2021-2023。
[5]
基于绿茶鲜度和色泽的智能评茶系统研发应用，重庆市技术创新与应用发展项目重点项目（cstc2021jscx-gksbX0066），资助经费：200万元，结项，2022-2023。
[6]
功能茶种质资源收集保存与鉴定评价，重庆市技术创新与应用发展项目重点项目-子课题（cstc2021jscx-gksbX0006），资助经费：20万元，结项，2021-2024。
[7]
南川茶种质资源调查、鉴定与保护，重庆市林业局一般项目，资助经费：25万元，结项，2021-2022。
横向项目：
[1]
秀山县精制茶生产线及仓储中心建设项目-技术科研服务，技术服务，资助经费：95.6万元，在研，2026-2026。
[2]
白涛街道农业产业调研与规划建议，技术咨询，资助经费：25万元，在研，2025-2030。
[3]
涪陵方坪茶传统加工工艺恢复与优化，技术开发，资助经费：50万元，在研，2025-2027。
[4]
“普洱茶定向发酵与精深加工关键技术与产业化应用”项目评价，技术咨询，资助经费：2.61万元，结项，2025-2026。
[5]
昌宁县茶叶行业标准制定及茶叶成分检测项目，技术服务，资助经费：48万元，结项，2025。
[6]
新长城科技小院助力计划（酉阳茶叶科技小院），科学普及，资助经费：27万元，在研，2024-2027。
[7]
基于烟草底物的Maillard反应产物定向开发及应用研究，技术开发，资助经费：93万元，在研，2024-2026。
[8]
三泉镇低产茶园改造及茶旅融合发展规划与技术指导，技术服务，资助经费：8万元，结项，2023-2026。
[9]
北碚区缙云甜茶生产加工标准，技术服务，资助经费：2万元，结项，2022-2024。
2主研项目
[1]
南川大树茶（红茶）“甜香、甜味”特征风味物质鉴定及其形成机制，国家自然科学基金-区域联合基金重点项目（U25A20693），资助经费：330.2万元，在研，2026-2029。
[2]
茶资源拓展利用功能研究室，重庆农业产业技术体系（CQMAITS202308），资助经费：100万元，在研，2023-2028。
[3]
南川大树茶高效加工技术及产品开发研究，重庆市农业农村委经作类重点项目，资助经费：50万元，结项，2022-2023。
[4]
老鹰茶茶园提质培优技术推广，重庆市中央林业改革发展资金科技推广示范项目（渝林科推[2022年]3号），资助经费：80万元，结项，2022-2024。
[5]
烘焙对武夷岩茶滋味品质形成的物质基础研究，国家自然科学基金-面上项目（32172627），资助经费：70.2万元，结项，2022-2025。