姓名：柳岩
职称：助理研究员
单位：西南大学食品科学学院茶学系
研究方向：茶叶风味化学、茶叶功能成分利用
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：ly505469330@163.com;liuyanswu@swu.edu.cn
个人简介
柳岩，河北人，西南大学食品科学学院助理研究员。
主要从事茶叶风味品质、茶叶健康功效挖掘等领域的科研工作。主持国家自然科学基金青年基金项目（C类）、中国博士后科学基金特别资助、重庆市技术创新与应用发展等项目6项，入选国家资助博士后研究人员计划；以第一/通讯作者在Gut Microbes、Comprehensive Reviews in Food Science and Food Safety、Journal of Agricultural and Food Chemistry等SCI期刊公开发表学术论文17篇（其中ESI高被引论文2篇、热点论文1篇，Wiley高被引论文1篇），副主编/参编教材3部；获得中国产学研合作促进会创新成果奖、中国商业联合会科技进步奖等科技奖励，连续两次入选Wiley 中国高贡献作者奖；担任Food Research International（中科院一区，IF=8.8）助理编辑，担任多个ESCI期刊编委/青年编委、多个SCI期刊审稿人。
个人学术主页：https://www.researchgate.net/profile/Yan-Liu-221?ev=hdr_xprf
【研究领域】
茶叶风味物质挖掘、茶叶定向加工、茶叶功能成分利用。
【教育背景】
2013.09—2017.06 西南大学食品科学学院茶学专业农学学士
2017.09—2020.06 西南大学食品科学学院茶学专业农学硕士
2020.09—2024.12 浙江大学生物系统工程与食品科学学院食品科学专业工学博士
【工作经历】
2025.03—至今 西南大学食品科学学院博士后助理研究员
研究成果
【代表性学术论文】
[1]
Liu, Y., …, Zeng, L.* The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea [J].
Comprehensive Reviews in Food Science and Food Safety, 2026, 25(5), e70589.
[2]
Zheng, H., ..., Zeng, L.*,
Liu, Y.* Unveiling the Complexity of Pu-Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience [J].
Comprehensive Reviews in Food Science and Food Safety, 2026, 25(2), e70440.
[3]
Liu, Y., …,Lu, B.* Dietary cholesterol impairs cognition via gut microbiota-derived deoxycholic acid in obese mice[J].
Gut Microbes,2025,17:1, 2537753.
[4]
Liu, Y., …,Lu, B.* The microbiome and metabolome modulating activity of dietary cholesterol: Insight from the small and large intestine[J].
Food & Function,2025,16(5), 1872-1887.
[5]
Liu, Y., ..., Lu, B.* Interactions between dietary cholesterol and intestinal flora and their effects on host health[J].
Critical Reviews in Food Science and Nutrition,2023,65(3), 494-506.
[6]
Liu, Y., …, Xiao, H.*,Lu, B.*Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications[J].
Comprehensive Reviews in Food Science and Food Safety,2022,21(1), 738-779.
[7]
Liu, Y., …,Lu, B.*Acteoside, the main bioactive compound in
Osmanthus fragransflowers, palliates experimental colitis in mice by regulating the gut microbiota[J].
Journal of Agricultural and Food Chemistry,2022,70(4), 1148-1162.
[8]
Liu, Y., ..., Lu, B.*
Sophora japonicaflowers and their main phytochemical, rutin, regulate chemically induced murine colitis in association with targeting the NF-κB signaling pathway and gut microbiota[J].2022,
Food Chemistry, 295, 119827.
[9]
Liu, Y., …, Zeng, L.* Gut microbiome and metabolome response of pu-erh tea on metabolism disorder induced by chronic alcohol consumption[J].
Journal of Agricultural and Food Chemistry,2020,68(24), 6615-6627.
[10]
Liu, Y., …, Zeng, L.* Prebiotic properties of green and dark tea contribute to protective effects in chemical-induced colitis in mice: A fecal microbiota transplantation study[J].
Journal of Agricultural and Food Chemistry,2020,68(23), 6368-6380.
[11]
Liu, Y., …, Zeng, L.* Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods[J].
Food Bioscience,2020,36, 100618.
[12]
Liu, Y., …, Zeng, L.*
Camellia sinensisand
Litsea coreanaameliorate intestinal inflammation and modulate gut microbiota in dextran sulfate sodium-induced colitis mice[J].
Molecular Nutrition & Food Research,2020,64(6), 1900943.
[13]
Liu, Y., …, Zeng, L.* Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology[J].
Food Chemistry,2018,269(15), 24-34.
[14]
Yu, J.
#,
Liu, Y.
#, …, Zeng, L.*Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions[J].
Food Chemistry,2021,354, 129504.
[15]
Huang, W.
#,
Liu, Y.
#, …,Lu, B.* 7-Ketocholesterol promotes cholesterol uptake and inflammation in macrophage: Potential mechanisms of dietary COP in atherosclerosis promotion[J].
Food Bioscience,2024,61, 104773.
[16]
Zhang, H., ...,
Liu, Y.*, Zeng, L.* Analysis of key substances of cinnamon-like fragrance and its formation rule in Rougui Wuyi Rock Tea [J].
LWT, 2025, 238: 118876.
[17]
Lian, H., ...,
Liu, Y.*, Zeng, L.* Development of Zein-EGCG Nanoparticle-Reinforced Starch-Based Edible Films for Improving the Stability of Cream Cap Tea [J].
Food Hydrocolloids, 2026.
【代表性专著】
[1]
柳岩（副主编）. 茶叶健康学[M]. 中国轻工业出版社. （十四五规划教材）
[1]
柳岩（副主编）. 茶叶审评与检验[M]. 华中科技大学出版社
[1]
柳岩（参编）. 茶文化学[M]. 华中科技大学出版社
【代表性科研项目】
主持项目
[1]
国家自然科学基金青年基金项目（C类），在研，2027-2029；
[2]
重庆市技术创新与应用发展重点专项，在研，2025-2027；
[3]
中国博士后科学基金特别资助，在研，2026-2027；
[4]
国家资助博士后研究人员计划，在研，2026-2027；
[5]
重庆市博士后特别资助，在研，2026-2027；
[6]
农业农村部茶树资源综合利用重点实验室开放课题，在研，2025-2027。
主研项目
[1]
重庆市技术创新与应用发展专项，在研，2025-2027.