Ruan Yucheng is a tea scientist and an expert in tea biochemistry. He has been engaged in tea science teaching and tea biochemistry research for a long time and has made remarkable achievements. Training the first doctoral student in tea science in China; Organize the research on the physiological and biochemical system of tea tree and edit the Experiment Manual of Tea Tree Physiology and Biochemical, so that the physiological and biochemical analysis of tea tree in China has a basically unified method; He presided over the research on the quality components of tea, put forward the chemical identification method of black broken tea substance and green tea taste, formulated the national standard sample of tea physical and chemical inspection method and seven sets of standards issued by the Ministry of Commerce of fried green tea, which made contributions to improving the quality of tea.
Chinese name: Ruan Yucheng.
Place of birth: Shanghai
Occupation: Tea scientist, tea biochemistry expert.
Masterpiece: Handbook of Tea Physiological and Biochemical Experiments
biographical notes
19 18 February 1 1 was born in Shanghai.
1929- 1936 studied in the primary school and junior high school affiliated to Shanghai Nanyang Middle School.
1936- 1939 primary school and experimental middle school affiliated to Fudan university (equivalent examination
Enter the second year of high school).
1939- 1942, Department of Chemistry, School of Science, Fudan University, Shanghai, studied in the spring class and completed the bachelor's degree.
biography
Ruan Yucheng, born in Yongchun,191February 08, 1 1, was born in a family that has been engaged in banking for generations. There are many brothers and sisters in his family, and he lives on the income of his father's part-time job. Shanghainese. Originally from Yuyao, Zhejiang. He died in Hangzhou on October 22nd, 2007, at the age of 90. Before his death, he was a researcher at Tea Research Institute of Chinese Academy of Agricultural Sciences, a doctoral supervisor of tea biochemistry, an honorary director of China Tea Society, a consultant of China Tea People's Association and a consultant of Zhejiang International Tea People's House.
academic degree
After graduating from the primary school affiliated to Shanghai Nanyang Middle School, Ruan Yucheng went directly to the junior middle school of Nanyang Middle School until graduation. Because his father Ruan Jiaxian was the president of China Bank in Ningbo at that time, Ruan Yucheng was admitted to Xiaoshi Middle School in Ningbo after graduating from junior high school, and returned to Shanghai one year later to transfer to Shanghai Fudan University Experimental Middle School until graduation. 1939 In the spring, Ruan Yucheng was admitted to the Department of Chemistry of Fudan University. He studied hard, got good grades in the exam, got a free reward from the school, lightened his father's burden and felt masturbation.
War of Resistance against Japanese Aggression
1942 Ruan Yucheng, Department of Chemistry, School of Science, Fudan University, worked as an engineer in Shanghai Ronghua Beverage Factory after graduation.
At that time, it was the time when the Japanese invaded China, wasn't it?
After a long time, he took his wife and children to Tunxi, Anhui. At that time, he often felt that pure chemistry must be combined with application, and it would be promising to develop into applied chemistry! Because he was exposed to the health care problems of tea in Tunxi, he made up his mind to study the biochemistry of tea to reveal the health care mechanism of tea chemical components. After War of Resistance against Japanese Aggression's victory, Ruan Yucheng returned to Shanghai. Considering that the combination of chemistry and tea should first be combined with agriculture, he was admitted to the General Administration of Mechanized Farming of the Ministry of Agriculture and Forestry, which was jointly organized by the United Nations Relief Agency and the Relief Center of the Executive Yuan, as a technical specialist, and then transferred to Hangzhou to take charge of the business director of Zhejiang Branch of Mechanized Farming Office. Since then, contact with agriculture and agriculture-related affairs has increased accordingly.
after liberation
1May, 949, Hangzhou was liberated and the Land Reclamation Division was placed under military control. Many workers were sent home, but he was retained, appointed as the technical director, assigned to the water conservancy system and enjoyed the treatment of the supply system. At that time, he resigned and went to Shanghai, temporarily serving as the chief engineer of Shanghai Volkswagen Chemical Factory Branch. 65438-0952 Associate Professor of Hunan Agricultural College, responsible for teaching organic chemistry courses, collecting tea data and conducting basic research on tea biochemistry. Together with Professor Wang Zenong of Anhui Agricultural University, he completed the first edition of the teaching material "Tea Biochemistry" in colleges and universities, which laid the foundation for the students majoring in tea science to learn tea biochemistry. From 65438 to 0963, Ruan Yucheng was transferred to the Tea Research Institute of Chinese Academy of Agricultural Sciences. He served as director, deputy director, director of the academic committee of the Institute, member of the degree committee of the Graduate School of Chinese Academy of Agricultural Sciences, director of the Chinese Tea Society, and concurrently served as a professor in the Tea Department of Zhejiang Agricultural University. During the nearly 30 years from the early 1960s to the late 1980s, he organized and guided the research work of tea biochemistry in the whole hospital and even the whole country, which closely linked tea biochemistry with production practice and played a good guiding role in tea production. 1986 the State Council Academic Degrees Committee approved him as a doctoral supervisor.
Mr. Ruan Yucheng has been engaged in the research and teaching of tea biochemistry for a long time, and realized for the first time that tea polyphenols can be used as the respiratory substance of tea trees when they are absolutely hungry. The relationship between electrochemical biochemistry and tea quality and its theory were confirmed by the research results and won the Zhu Kezhen Science Prize.
Ruan Yucheng once participated in the compilation of the first textbook of tea biochemistry in China, edited the Handbook of Tea Physiology and Tea Biochemistry, led the drafting of 13 national standards for physical and chemical testing methods of tea, and edited China Agricultural Encyclopedia, Tea Volume and Tea Biochemistry. Participated in the compilation of China Tea Classics, and wrote and published more than 50 papers.
Main thesis
1 Ruan Yucheng. Basic pathway of tea tannin biosynthesis. Journal of Horticultural Science, 1963 (1): 69 ~ 74.
2 Ruan Yucheng and Xu. Several problems in the production of graded black tea in China. Tea Science,1964 (1): 7 ~14.
3 Ruan Yucheng. Relationship between tea catechin composition and green tea quality. Journal of Horticulture, 1964 (3): 28 1 ~ 300.
4 Ruan Yucheng, Cheng Qikun. Dynamic biochemistry of tea catechins. Acta Horticulture,1964 (1): 95 ~107.
5 Ruan Yucheng. Activity of four main oxidases in tea, Tea Communication, 1965 (5): 69 ~ 77.
6 Ruan Yucheng. Composition of tea polyphenols and tea quality. China tea,1979 (1):1~ 5.
7 Ruan Yucheng, etc. Changes of amino acids in green tea during storage. China tea,1981(2):12 ~15.
Ruan Yucheng Circular paper spectral analysis of amino acid composition in tea. Tea exchange, 198 1 (3): 4 1 ~ 45.
9 Ruan Yucheng, etc. Theory and technology of improving the quality of black broken tea. China tea, 1982 (3): 2 ~ 6.
10 Ruan Yucheng, Cheng Qikun. Tea and health. Tea Man's House (1983 ~1984)1983 (2): 13 ~ 19.
1 1 Ruan Yucheng, Wang Yuegen. Biochemical changes of quality level of roasted green tea and measures to improve quality. Tea News, 1984 (2): 1 ~ 5.
12 Ma Huiqun, Ruan Yucheng. Relationship between zinc and theanine metabolism and its field effect. Tea Science, 1987 (1): 35 ~ 39.
13 Ruan Yucheng, etc. Taste chemistry and grading standard of tea. China tea,1987 (6):10 ~16.
14 Ruan Yucheng, Wang Yuegen. Biochemical basis of taste and quality of green tea. Tea News, 1987 (4): 1 ~ 7.
15 Ruan Yucheng. International symposium on human health of tea quality, 1987, 20 ~ 2 1.
16 Ruan Yucheng. Selenium in tea and its relationship with human health. China tea,1987 (5):10 ~11
Bonus; prize
Ruan Yucheng gave full play to the advantages of the tea research institute of Chinese Academy of Agricultural Sciences. Through the study of tea quality components, especially the extraction and purification methods, he and the tea biochemical researchers have completed a lot of work and achieved many results, which laid a reliable foundation for the development and utilization of contemporary tea products in China. The extraction, composition and properties of tea polyphenols, the main component of tea, have great influence on the wide application and industrial production of tea polyphenols in food, medicine and other aspects in the future. He presided over and organized the research on the changes of quality components of red green tea, which played a positive role in improving the technical measures of tea quality and promoting the deep processing of tea. In theory, he proposed that besides carbohydrates, tea polyphenols are also the respiratory substrates of tea plants when they are in a state of high hunger. This argument has been confirmed by experimental results and recognized by tea scientists who study physiology. The results of biosynthesis and decomposition analysis of this component also confirmed the inference of biosynthesis pathway of theanine formation. He chaired a group composed of Tea Research Institute of Chinese Academy of Agricultural Sciences, Tea Processing Research Institute of Ministry of Commerce, Shanghai Commodity Inspection Bureau and Zhejiang Commercial Office. And drafted and formulated the national standard for physical and chemical analysis of tea, which was approved by the State Bureau of Technical Supervision and implemented nationwide after promulgation. Ruan Yucheng improved the research methods of tea saponin quantification, systematic analysis of sugar and paper spectral analysis of tea amino acids. In the naming of chemical components of tea, the historical mistake was corrected, and tea tannin was renamed as tea polyphenols. At present, tea tannin has been gradually replaced by the correct name of tea polyphenols in the world.
The particularity of analytical methods of various biochemical components in tea and the research results of physiological and biochemical reactions of tea trees were written by Ruan Yucheng and introduced to tea production, tea teaching and scientific research workers. He has written more than 90 research reports, scientific papers and related translations. Ruan Yucheng's research achievements have won awards: "Chemical Identification Method of Inclusions in Black Broken Tea" won the third prize of Technical Progress of China Academy of Agricultural Sciences (1979); "Theory and new technology of improving the quality of black broken tea" won the first prize of technical progress of China Academy of Agricultural Sciences (1986); "Chemical identification method of green tea taste" won the second prize of technical progress of China Academy of Agricultural Sciences (1986); Seven sets of standards issued by the fried green tea department won the second prize of scientific and technological progress of the Ministry of Commerce (1986); "Tea Preservation Technology and Mechanism" won the second prize of China Academy of Agricultural Sciences for technical progress (1990); The National Standard for Physical and Chemical Testing Methods of Tea won the second prize of the Ministry of Commerce for scientific and technological progress (199 1).
Technical achievements
Ruan Yucheng realized that in order to expand and develop the new subject of tea biochemistry, it is necessary to study the static and dynamic changes of tea physiology and tea biochemical components in combination with production, and understand the special biochemical components and their physical and chemical properties of various teas. Therefore, it is necessary to organize forces to study a unified standard method to analyze the chemical composition of various teas, so that the analysis results can be compared. Therefore, in 1963, after he was transferred as the director of the Physiological and Biochemical Research Office of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, he organized scientific researchers to conduct comparative studies on various methods, determined a relatively stable tea analysis method, and edited and published the Handbook of Tea Physiological and Biochemical Experiments, which provided experimental basis for the national tea scientific research work. The methods in the Manual have also been adopted in the tea biochemical experiment of tea science major in colleges and universities. In this way, the physiological and biochemical research methods of tea research in China are basically unified, and the comparability of various research results is improved. This set of experimental and analytical methods is still used as a reference by the tea industry.