刘建军，湖南醴陵人，教授，贵州大学茶学院教师，博士研究生学历
邮箱：junjian.liu@163.com
研究方向：主要从事茶叶加工及茶叶功能成分化学等研究工作。
教育背景
2011.09-2016.12，湖南农业大学，园艺园林学院，茶学，博士。
2001.09-2004.06，西南大学， 食品科学学院，茶学，硕士；
1997.09-2001.06，西南大学， 食品科学学院，茶学，学士；
近5年主持科研项目：
1.贵州省科技厅重大专项，黔科合重大【2025】045，“贵州绿茶特色品质提升与高值化利用关键技术研究与示范，2025.11-2028.10，2090万，在研，主持。
2.国家重点研发计划项目：2022YFD1600802，“特色夏秋茶绿色生态生产关键技术研究与应用示范”，2022.11-2026.10，336万，课题，在研，主持。
3.国家自然科学基金，32060701，“基于代谢组学及DXR功能表征的绿茶加工中萜烯类变化规律研究”，2021.01-2024.12，42万，结题，主持。
近2年学术论著发表情况：
1. Junchi Wei, Xingyu Mu, Shaoying Wang, Qi Wei, Luqin Zhu, Xiangna Zhang, Xiaobo Liu, Beibei Wen,* Meifeng Li,* Jianjun Liu,*. Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis). Food Research International 201 (2025) 115542 （中科院1区）
2.Herao Wu, Ye Cui, Ying Chen, Qingyan Ren, Zhiwen Ge, Xifu Wang, Xuemei Yang, Jiajia Meng, Meili Chen, Yinping Liao, Zhiping Chen, Meifeng Li, Jianjun Liu,* , Mingzhi Zhu,** Taolin Chen,***. Characterization of key aroma components of low-caffeine, high-theobromine, and high-polyphenol Camellia yungkiangensis ‘Rongjiangcha’ tea. LWT - Food Science and Technology, 237 (2025) 118758 （中科院1区）
3.Taolin Chen, Herao Wu, Junwu Luo, Zhiwen Ge, Hao Zuo, Xifu Wang, Xuemei Yang, Shimin Li, Yinping Liao, Jiajia Meng, Zheng Zhang, Meili Chen, Jian Zhao,* Jianjun Liu,* Mingzhi Zhu ,* . Phytochemical characterization of low-caffeine and high-theobromine wild tea Camellia yungkiangensis var. yuanbaoshanica reveal its special compositions. Food Chemistry 496 (2025) 146685 （中科院1区）
4.Xinyi Sun, Ceyu Wang, Xingyu Long, Shumei Han, Wei Xu, Taolin Chen, Jianjun Liu*, Beibei Wen*, Meifeng Li*. The impact of the unique two-stage bunch-drying on the formation of the fforal aroma of Niangniang tea. Food Chemistry: X 32 (2025) 103345 （中科院1区）
5.Qi Wei, Xiaobo Liu, Shanshan Long, Luqin Zhu, Hongzhiyuan Yang, Xue Song, Yishu Peng, Taolin Chen, Jianjun Liu,* Beibei Wen,* Meifeng Li*. Exploration of the substances and key processing steps related to the sweetness of Niangniang tea. Food Chemistry: X 28 (2025) 102556 （中科院1区）
6.Ceyu Wang, Luqin Zhu, Xinyi Sun, Xiaobo Liu, Jing Zhang, Meifeng Li * , Beibei Wen ** , Jianjun Liu ***. Study on the principal quality components, key aroma compounds and antioxidant capacity of Rosa roxburghii black tea. Journal of Agriculture and Food Research 23（2025）102169 （中科院2区）
7.Herao Wu, Ying Chen, Ye Cui, Qingyan Ren, Zhiwen Ge, Xifu Wang, Xuemei Yang, Jiajia Meng, Meili Chen, Yinping Liao, Zhiping Chen, Meifeng Li, Jian Zhao, Mingzhi Zhu* , Jianjun Liu,** Taolin Chen a,***. Metabolomics and bioactivity of low-caffeine, high-theobromine, and high-polyphenol Camellia yungkianensis (RJC) tea. LWT - Food Science and Technology 227 (2025) 117954 （中科院1区）
8.Luqin Zhu, Ye Peng, Beibei Wen, Xiaobo Liu, Wen Yang, Wei Xu, Meifeng Li,* , Jing Zhang,** Jianjun Liu***. Process optimization of GABA enrichment and sensory ffavor improvement in Huangjinya green tea through Saccharomyces cerevisiae fermentation. LWT - Food Science and Technology 236 (2025) 118707 （中科院1区）
9.Yun Huang, Haijie Song, Rou Wang, Jing Shi, Jianhong Liu, Yishu Peng,* Tao Jin,** Jianjun Liu*. Distribution and health risk assessment of heavy metals in the soil and tea of the Yangai tea farm☆. Applied Soil Ecology 217 (2026) 106582 （中科院2区）
10.Xingyu Long, Beibei Wen, Xiaobo Liu, Hongying Huang, Luqin Zhu, Taolin Chen, Yongchao Liang, Yongquan Xu, Xiaohong Wang, Jiaojiao Qu, Jianjun Liu, *, Meifeng Li *. Microbial–enzymatic Associations with a U-shaped Sweet Aroma Trajectory and the Progressive Development of Woody, Herbal, and Aged Notes during Long-Term Aging of Shoumei White Tea. Food Research International 201 (2026) 115659 （中科院1区）
