成浩
中国科学技术大学生物系硕士，浙江大学农业与生物技术学院博士。曾任中国农科院茶叶研究所化学工程研究室、农业部茶叶化学工程重点开放实验室副主任，中国农科院茶叶研究所科技管理部、茶叶科技创新中心、农业部茶叶化学工程重点开放实验室主任。现任中国农业科学院茶叶研究所资源与改良研究中心主任、国家茶树改良中心副主任、国家茶产业工程技术研究中心副主任，茶树遗传育种团队首席科学家。曾入选“浙江省跨世纪学术和技术带头人”、“中国农业科学院跨世纪学科带头人”。曾获浙江省自然科学基金人才专项资金资助。中国茶叶学会理事、学术工作委员会副主任委员。《生物技术进展》副主编。九三学社浙江省委员会委员。
主要从事茶树生物工程、育种技术和遗传研究，主持过“茶树培养细胞功能性天然产物的生物合成与调控研究”、“茶树高效育种与繁种技术研究及优质、专用新品种选育”、“茶树新品种快速繁育体系创新研究”、“茶树高效快速种间杂交育种新技术构建”、“龙井茶产品真伪鉴别技术研究及茶园叶蝉和粉虱信息素诱捕器产业化”和“浙江省主要名茶的化学指纹图谱技术建立”等国际合作课题、国家基金课题、国家攻关子课题、863子课题、省科技计划重大专项课题、省基金人才专项课题等。国家发明专利5项。
近年代表性论文
1. Jian Zhou, Hao Cheng*, Wei He, LiyuanWang, Xu Liu, Wenyuan Lu 2009 Identification of geographical indication tea with Fisher's discriminant classfication and principal components analysis J. of near infrared spectroscopy 17:159-164
2. Kang Wei & Liyuan Wang, Jian Zhou, Wei He, Jianming Zeng, Yongwen Jiang, Hao Cheng* 2011 Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents Food Chemistry 125：44–48
3. LY wang & K. Wei, Y.W. Jiang, H. Cheng*, J. Zhou, W. He, C.C. Zhang 2011 Seasonal climate effects on flavanols and purine alkaloids of tea Eur Food Res. Technol. 233:1049
4. Kang Wei & Li-Yuan Wang, Jian Zhou, Wei He, Jian-Ming Zeng, Yong-Wen Jiang, Hao Cheng* 2012 Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC Food Chemistry 130:720–724
5. Wei He, Jian Zhou, Hao Cheng*, Liyuan Wang, Kang Wei, Weifeng Wang, Xinghui Li 2012 Validation of origins of tea samples using partial least squares analysis and Euclidean distance method with near-infrared spectroscopy data Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 86:399– 404
6. Kang Wei, Liyuan Wang, Hao Cheng*, Chengcai Zhang, Chunlei Ma, Liqun Zhang, Wuyun Gong, Liyun Wu 2013 Identification of genes involved in indole-3-butyric acid-induced adventitious root formation in nodal cuttings of Camellia sinensis (L.) by suppression subtractive hybridization Gene 514(2):91–98
7. Liyuan Wang, Kang Wei, Hao Cheng*, Wei He, Xinghui Li, Wuyun Gong 2014 Geographical tracing of Xihu Longjing tea using high performance liquid chromatography Food Chemistry 146:98-103 (http://dx.doi.org/10.1016/j.foodchem.2013.09.043)
主要从事茶树生物工程、育种技术和遗传研究，主持过“茶树培养细胞功能性天然产物的生物合成与调控研究”、“茶树高效育种与繁种技术研究及优质、专用新品种选育”、“茶树新品种快速繁育体系创新研究”、“茶树高效快速种间杂交育种新技术构建”、“龙井茶产品真伪鉴别技术研究及茶园叶蝉和粉虱信息素诱捕器产业化”和“浙江省主要名茶的化学指纹图谱技术建立”等国际合作课题、国家基金课题、国家攻关子课题、863子课题、省科技计划重大专项课题、省基金人才专项课题等。国家发明专利5项。
近年代表性论文
1. Jian Zhou, Hao Cheng*, Wei He, LiyuanWang, Xu Liu, Wenyuan Lu 2009 Identification of geographical indication tea with Fisher's discriminant classfication and principal components analysis J. of near infrared spectroscopy 17:159-164
2. Kang Wei & Liyuan Wang, Jian Zhou, Wei He, Jianming Zeng, Yongwen Jiang, Hao Cheng* 2011 Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents Food Chemistry 125：44–48
3. LY wang & K. Wei, Y.W. Jiang, H. Cheng*, J. Zhou, W. He, C.C. Zhang 2011 Seasonal climate effects on flavanols and purine alkaloids of tea Eur Food Res. Technol. 233:1049
4. Kang Wei & Li-Yuan Wang, Jian Zhou, Wei He, Jian-Ming Zeng, Yong-Wen Jiang, Hao Cheng* 2012 Comparison of catechins and purine alkaloids in albino and normal green tea cultivars (Camellia sinensis L.) by HPLC Food Chemistry 130:720–724
5. Wei He, Jian Zhou, Hao Cheng*, Liyuan Wang, Kang Wei, Weifeng Wang, Xinghui Li 2012 Validation of origins of tea samples using partial least squares analysis and Euclidean distance method with near-infrared spectroscopy data Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 86:399– 404
6. Kang Wei, Liyuan Wang, Hao Cheng*, Chengcai Zhang, Chunlei Ma, Liqun Zhang, Wuyun Gong, Liyun Wu 2013 Identification of genes involved in indole-3-butyric acid-induced adventitious root formation in nodal cuttings of Camellia sinensis (L.) by suppression subtractive hybridization Gene 514(2):91–98
7. Liyuan Wang, Kang Wei, Hao Cheng*, Wei He, Xinghui Li, Wuyun Gong 2014 Geographical tracing of Xihu Longjing tea using high performance liquid chromatography Food Chemistry 146:98-103 (http://dx.doi.org/10.1016/j.foodchem.2013.09.043)