导师简介
个人情况介绍、概览
赵峰，男，博士，副教授/高级工程师，硕士生导师。主要从事食品化学相关研究，擅长通过色质联用、数字化多元指纹图谱、现代感官质量评价手段、大数据挖掘等技术的综合应用，对“茶风味品质构成”、“茶叶寡肽”和“茶叶食品安全”研究中取得了一系列成果。
人才称号、社会兼职等
福建省高层次人才C类，丹麦奥胡斯大学访问学者，福建省食品安全风险评估与营养健康专家委员会委员，《南方农业学报》和《茶叶学报》青年编委。
主要研究方向
食品化学；食品安全；植物蛋白组学和代谢组学
主持、参与的科研项目（含科研获奖等情况）
主持中国博士后科学基金一等资助项目（No.2018M63075-基于感官蛋白质组学的白茶滋味品质构成机理研究）、福建省自然科学基金（No.2020J730-闽北乌龙茶的感官蛋白质组学研究）、国家茶叶质量安全工程技术研究中心开放课题（No.2018NTQS0301-茶树内吸农药草甘膦和草铵膦的代谢研究及安全性评价）、国家质检总局科技项目（No.2013QK318-基于电子鼻和电子舌的武夷岩茶品种识别与产品分类技术研究）。
近年来发表代表性论文：
[1]Zhao, F., Wang, X., Liu, H., & Qian, J. (2024). In vitro and in vivo anti-inflammatory models demonstrate oligopeptides play a significant role in anti-inflammatory properties of white tea. Journal of Functional Foods, 112(December 2023), 105983. https://doi.org/10.1016/j.jff.2023.105983(SCI JCR=Q1,IF=5.6)
[2]Zhao, F., Wu, W., Wang, C., Wang, X., Liu, H., Qian, J., Cai, C., Xie, Y., & Lin, Y. (2023). Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea ( Camelilia Sinensis . L . ) leaves. Food Chemistry, 404(PA), 134608. https://doi.org/10.1016/j.foodchem.2022.134608(SCI JCR=Q1,IF=9.231)
[3]Zhao, F., Chen, M., Jin, S., Wang, S., Yue, W., Zhang, L., & Ye, N. (2022). Macro-composition quantification combined with metabolomics analysis uncovered key dynamic chemical changes of aging white tea. Food Chemistry, 366, 130593. https://doi.org/10.1016/j.foodchem.2021.130593(SCI JCR=Q1,IF=7.512)
[4]Zhao, F., Qian, J., Liu, H., Wang, C., Wang, X., Wu, W., Wang, D., Cai, C., & Lin, Y. (2022). Quantification , identification and comparison of oligopeptides on five tea categories with different fermentation degree by Kjeldahl method and ultra-high performance liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spect. Food Chemistry, 378, 132130. https://doi.org/10.1016/j.foodchem.2022.132130(SCI JCR=Q1,IF=7.512)
[5]Zhao, F., Ye, N., Qiu, X., Qian, J., Wang, D., Yue, W., Zuo, Z., & Chen, M. (2019). Identification and comparison of oligopeptides during withering process of White tea by ultra-high pressure liquid chromatography coupled with quadrupole-orbitrap ultra-high resolution mass spectrometry. Food Research International, 121(December 2018), 825–834. https://doi.org/10.1016/j.foodres.2019.01.002(SCI JCR=Q1,IF=4.972)
[6]Zhao, F., Qiu, X., Ye, N., Qian, J., Wang, D., & Zhou, P. (2018). Hydrophilic interaction liquid chromatography coupled with quadrupole- orbitrap ultra high resolution mass spectrometry to quantitate nucleobases , nucleosides , and nucleotides during white tea withering process. Food Chemistry, 266(May), 343–349. https://doi.org/10.1016/j.foodchem.2018.06.030(SCI JCR=Q1,IF=5.399)
[7]Zhou, P., Zhao, F.（共一）, Chen, M., Ye, N., Lin, Q., Ouyang, L., Cai, X., Meng, P., Gong, X., & Wang, Y. (2019). Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method. Journal of Food Composition and Analysis, 81(May), 46–54. https://doi.org/10.1016/j.jfca.2019.05.007(SCI JCR=Q1,IF=3.721)
[8]Wang, S., Zhao, F.（共一）, Wu, W., Wang, P., & Ye, N. (2020). Comparison of volatiles in different jasmine tea grade samples using electronic nose and automatic thermal desorption‐gas chromatography‐mass spectrometry followed by multivariate statistical analysis. Molecules, 25(2), 1–16. https://doi.org/10.3390/molecules25020380(SCI JCR=Q2,IF=3.267)
[9]Chen, X., Shao, S., Yang, R., Gu, M., Wang, P., Zhao, F.（共同通讯）, & Ye, N. (2021). Identification of Co-Expressed Genes Related to Theacrine Synthesis in Tea Flowers at Different Developmental Stages. International Journal of Molecular Sciences, 22, 13394.(SCI JCR=Q1,IF=5.923)
[10]Wang, P., Chen, S., Gu, M., Chen, X., Chen, X., Zhao,F.（共同通讯）& Yang, J. (2020). Exploration of the Effects of Different Blue LED Light Intensities on Flavonoid and Lipid Metabolism in Tea Plants via Transcriptomics and Metabolomics. International Journal of Molecular Sciences, 21(4606), 1–18. https://doi.org/10.3390/ijms21134606(SCI JCR=Q1,IF=6.208)
主编或参编的教材、专著
参编《白茶品种与品质化学研究》、《白茶科学•技术与市场》