团队PI：鲍官虎
研究领域：1. 茶叶酚类复合物形成机制 Formation Mechanism of Tea Polyphenol Conjugates 2. 茶叶品质形成的物质基础 Underlying Formation Mechanism for Tea Quality 3. 天然产物研究与开发 Natural Products Research and Development
联系邮箱： baoguanhu@ahau.edu.cn
茶叶天然产物化学研究团队
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鲍官虎 教授，博士生导师。
1996 年毕业于安徽农业大学经济林专业；1999 年于中国药科大学获得天然药物化学硕士学位，2002 年于中国科学院上海药物所有机化学博士学位。
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Identification and quantification of hydroxycinnamoylated catechins in tea by targeted UPLC-MS using synthesized standards and their potential use in discrimination of tea varieties. LWT, 2021, 142, 110963 (IF = 4.006). -
Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS. Food Chemistry, 2021, 339, 127864. (IF = 6.306). -
Novel Cinnamoylated Flavoalkaloids Identified in Tea with Acetylcholinesterase Inhibition Effect. Journal of Agricultural and Food Chemistry, 2020, 68(10): 3140-3148. (IF = 4.192).
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