学习和工作经历
2013.09-2017.06, 南京理工大学电子工程与光电技术学院, 获学士学位
2017.09-2023.07,中国农业大学食品科学与营养工程学院, 获博士学位
2023.08-2026.08，中国农业大学食品科学与营养工程学院, 博士后
2026.09-至今，南开大学医学院，博士后
学术与社会任职
2.中国食品工业协会葡萄酒、果酒国家评委
研究方向
1.食品风味化学
2.食品风味智能设计与品质调控
主持科研项目
1.栗木鞣花素调控葡萄酒中缩合单宁呈涩机制的研究, 国家自然科学基金青年项目, 2025.01-2027.12.
2.山东胶东半岛产区葡萄酒典型视觉和味觉物质定向积累的关键工艺技术研究与示范, 山东省重点研发计划子课题, 2023.06-2026.06.
代表性论文与专利
致力于葡萄与葡萄酒酚类物质的化学解析及其感官风格的定向调控，立足于分析化学、感官科学与数据科学的交叉研究思路，围绕酚类物质的结构、转化与呈味功能开展系统研究：建立缩合单宁与水解单宁的提取与结构表征方法，解析其在酿造过程中的氧化转化途径；从单宁-蛋白互作角度阐明涩感形成机制，并建立可量化的涩感评价方法。在此基础上，将机器学习与多组学数据分析引入葡萄酒风味研究，构建酚类组成与感官属性之间的定量预测模型，并应用于葡萄酒混酿设计，形成了从分子互作机制到感官性能预测的研究路径。科研成果方面，累计发表SCI论文15篇，其中第一作者及通讯作者8篇（一区8篇，IF > 10的3篇，IF > 5的5篇）；申请国家发明专利及实用新型13项（授权3项）；申请软件著作权6项（授权5项）。
1. M.-Y. Qi; Y.-C. Huang; X.-X. Song; M.-Q. Lin; X.-K. Zhang; C.-Q. Duan; Y.-B. Lan; Y. Shi*, Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency. Food Chemistry 2023, 413, 135628.
2. X.-C. Yao; H.-E. Cai; J.-Y. Kou; Y.-X. Xie; J. Li; P.-H. Zhou; F. He; C.-Q. Duan; Q.-H. Pan; M.-Y. Qi*; Y.-B. Lan*, Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines. Food Chemistry: X 2025, 27, 102447.
3. D.-S. Cui; Y.-C. Huang; M.-Q. Ling; H.-B. Mu; W.-M. Yang; Y. Shi; C.-Q. Duan; M.-Y. Qi*; Y.-B. Lan*, Flexcube as an alternative aging vessel to the oak barrel: Insights into flavor, oxygen, and matrix interactions. Food Research International 2025, 221, 117401.
4. Y.-C. Huang; J.-M. Gou; D.-S. Cui; M. Luo; M.-Y. Qi*; J. Li; J.-S. Fang; K.-Q. Gao; K.-J. Yu; C.-Q. Duan; Y. Shi; Y.-B. Lan*, Deconstructing thermal processing of cooperage oak: How oak species, toasting levels and charring levels collectively modulate phenolic profiles. Food Research International 2025, 235, 119240.
5. M.-Y. Qi; Y.-B. Lan; Y.-C. Huang; Y. Shi; X.-K. Zhang; X. Zhao; H.-B. Mu; C.-Q. Duan*; K.-J. Yu*, A novel method for proanthocyanidin polymerization profiling reveals the synergistic effects of concentration and composition on red wine astringency and salivary protein binding. Journal of Future Foods 2026, accepted.
6. X.-Y. Xu; Y.-B. Lan; Z.-Y. Wang; Y.-C. Huang; R.-Q. Hu; W.-M. Yang; D.-Y. Ma; K.-J. Yu; C.-Q. Duan; M.-Y. Qi*, Terroir-driven differentiation of phenolic profiles in grapes and wines: A case study of sub-regions in the eastern foothills of Helan Mountains. Food Research International 2026, 230, 118464.
7. Y.-C. Huang; D.-S. Cui; Y.-M. Zhang; K.-J. Yu; Y. Shi; C.-Q. Duan; M.-Y. Qi*; Y.-B. Lan*, Characterization of condensed tannin oxidative transformation pathways during red wine ageing: Insights from pseudo-targeted metabolomics. Food Chemistry 2026, 509, 148560.
8. D.-S. Cui; Y.-P. Cao; Y.-C. Huang; M.-Q. Ling; D.-Y. Ma; H.-B. Mu; W.-M. Yang; C.-Q. Duan; M.-Y. Qi*; Y.-B. Lan*, Balancing yeast fermentation kinetics and ester synthesis in rosé wine through stage-specific micro-oxygenation driven by oxidation-reduction potential dynamics. Journal of Agriculture and Food Research 2026, accepted.
荣誉和奖励
无
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院334室 300350
电子邮件：mengyao_q@nankai.edu.cn