姓名：林玲

职称：讲师（特聘副教授）

研究方向：茶叶精深加工与利用

E-mail：linling941106@sina.com

管理类别：教学科研岗

所在单位：茶学系

学位：农学博士

主要研究领域：茶叶精深加工与利用

导师类别：学术学位硕士生导师（090203茶学）

学习工作经历：

2023.08-至今 四川农业大学茶学系，讲师

2019.09-2023.06 湖南农业大学 园艺学专业茶学方向 博士

2016.09-2019.06 湖南农业大学 茶学专业 硕士

2012.09-2016.06 湖南农业大学 茶学专业 本科

主要业绩：

（一）主持项目

1. 四川省自然科学基金项目，2024.01-2025.12，主持；

2. 四川农业大学学科建设双支计划自由探索专项，2024.09-2026.08，主持。

（二）发表论文

近5年以第一或通讯作者在《Food Chemistry》等期刊发表论文10余篇，代表性论文如下：

[1] Ling Lin, Yinan Wu, Jingwen Yang, Ziyan Zhu, Xue Xia, Yixuan Gao, Yao Zou, Qian Tang, Liqiang Tan*, Zhonghua Liu*, Wei Xu*. Effects of light-shielding treatment on the quality and flavor of ‘Ziyan’ tea wine during storage: Insights from color, taste, and aroma. Food Chemistry, 522, (2026): 150118.

[2] Ling Lin¹, Yaning Zhu¹, Bilin Li, Cheng Zhang, Chenqi Luo, Qian Tang, Wei Xu*, Liqiang Tan*. Study on the suitability of different teacultivars for processing Mengding Ganlu tea. Journal of Food Composition and Analysis, 156, (2026): 109337

[3] Ling Lin, Yi Xiang, Zhihua Gong, Qinyu Zhou, Xi Xiang, Shumin Han, Wenjun Xiao*. L-theanine alleviates heat stress via modulating the transcriptional regulation of Hsph1 by Hsf1. Food Science and Human wellness, Accepted

[4] Ling Lin¹, Keke Li¹, Yajie Hua, Siyu Liao, Jiaru Chen, Liqiang Tan, Yang Yang, Bo Sun*, Qian Tang*, Wei Xu*. Dynamic changes of anthocyanins during ‘Ziyan’ tea wine processing. Food Chemistry-X, 2024, (24):101799.

[5] Ling Lin, Shumin Han, Zhihua Gong, Furong Ding, Zhonghua Liu*, Wenjun Xiao*. L-theanine attenuates heat stress-induced proteotoxicity and alterations in carbohydrate and lipid metabolism via heat shock factor 1. Food &Function 2023;14(13):6172-6186.

[6] Ling Lin, Jiao Zhang, Lin He, Lanlan Li, Yuxin Song, Wenjun Xiao*, Zhihua Gong*. L-Theanine Mitigates the Harmful Effects of Excess High-Protein Diet in Rats by Regulating Protein Metabolism. Molecular nutrition & food research, 2023, 67(2): e2200198.

[7] Siyu Liao, Hongting Mo, Yixuan Gao, Tunyaluk Bouphun, Wei Xu^*, Ling Lin^*. Study on the influence of microorganisms on the flavor of black tea. Food Chemistry-X, 31 (2025) 103173.

[8] Wei Xu¹, Lin Xiang¹, Yiduo Chen, Yiqiao Zhao, Siyu Liao, Yuxin Li, Yafang Li, Bouphun Tunyaluk*, Ling Lin*. Risk assessment of citrinin in Chinese dark tea and inhibitory effects of tea polyphenols on citrinin production. LWT-Food Science and Technology, 2024, 205: 116527.