李美勤，女，汉，1997年5月生，硕士，助教

研究领域：

茶叶感官品质与综合利用

电子邮箱：2024360004@xyafu.edu.cn

教育工作经历：

2016/9-2020/06，河南农业大学，园艺（茶学方向）专业，学士

2020/9-2023/06，安徽农业大学，茶学专业，硕士研究生

研究成果:

（1）Meiqin Li, Zhihui Feng, Fang Wang, et al, Effects of brewing water on the volatile composition of tea infusions, Food Chemistry, 2023, 429(136971).

（2）Mingming Zhang, Meiqin Li, Fang Wang,et al, Effect of hydrogen carbonate in brewing water on the aroma of tea infusions, Food Chemistry: X, 2025, 29.（共一）

（3）Pan Wang, Meiqin Li, Yinyin Zhou ,et al ,Soil microbiome drives soil multifunctionality across slope positions in a mountain tea plantation ecosystem, Environmental Research, 2026, 295(123994).  

（4）Lianfeng Luo, Jieqiong Wang, Meiqin Li, et al. Characterization of the key odorants and investigation of the effects of drying methods on the aroma, taste, color and volatile profiles of the fruit of Clausena anisum-olens (Blanco) Merr., LWT, 2023, 175(114476).

（5）朱尧,李美勤,魏洋洋,等. 不同干燥方式对信阳毛尖茶品质的影响 [J]. 食品科技, 2025, 50 (09): 81-86.

（6）尹鹏,李美勤,孙子喻,等.基于HS-GC-IMS比较不同精酿茶啤酒的挥发性风味成分差异[J].中国酿造,2026,45(03):293-299.