Profile

Corresponding author of a metabolomics study on Eucommia leaf tea processing published in Food Chemistry: X

Story

Ouyang Hui (b. 1979), a native of Hengnan, Hunan, holds a master's degree in medicinal chemistry from Hunan University of Chinese Medicine and is a researcher and master's supervisor at Jishou University, mainly engaged in the analysis of functional components and high-quality utilization of distinctive plant resources such as Eucommia in western Hunan. Using combined metabolomics and flavoromics techniques, his team systematically revealed the dynamic effects of three mainstream processing technologies on the functional components of Eucommia leaf tea.

The study, with Jishou University as the first-author institution, was published in the authoritative international food journal Food Chemistry: X, providing key scientific evidence for standardized processing technology and function-oriented product development in the Eucommia leaf tea industry. He is a representative young scholar in Eucommia functional food research.

Milestones

• From 2016 to 2017, conducted collaborative research at Mie University, Japan, supported by a JSPS Foreign Researcher Fellowship
• Conducted omics and industrialization research on Eucommia leaf tea at the National-Local Joint Engineering Laboratory for Comprehensive Utilization Technology of Eucommia

Key Contributions

• As corresponding author, published the first study constructing a panoramic metabolic map of Eucommia leaf tea processing in Food Chemistry: X (CAS Q1 Top journal, IF=6.5)
• The study identified 1,839 non-volatile metabolites and 289 volatile metabolites, establishing a quantitative 'processing technology–metabolic pathway–functional component' correlation model
• Led 2 National Natural Science Foundation projects and more than 10 provincial-level-or-above projects, including Hunan Provincial Key R&D Programs
• Holds over 10 authorized patents and has won more than 10 provincial- and ministerial-level research awards