Liang Lisong

Prof.  Liang Lisong

Organization: Research Institute of Forestry, Chinese Academy of Forestry

Research category: Food Science

Research field: Agricultural products storage; processing and utilization; nutritional function evaluation

E-mail: lianglscaf@126.com

Main work

The main research fields are postharvest biology and storage and processing technology of fruits and vegetables. The main research fields are the basis of postharvest biology and storage and processing technology of fruits and vegetables. In recent years, the research work has focused on the formation mechanism of hazelnut roasting flavor, the oxidation mechanism of hazelnut oil and the control technology of hazelnut in postharvest quality.

UPLC-QE/MS was used to analyze the differential metabolites resulting from the oxidation of cold-pressed hazelnut oil during storage. The oxidation level of cold-pressed hazelnut oil was evaluated by monitoring the free radical relative strength during accelerated oxidation. A total of 1010 metabolites in 12 super classes were detected in fresh hazelnut oil. Based on multivariate statistical analysis of all metabolites and the change law of free radicals in hazelnut oil, it was found that hazelnut oil enters the deep oxidation stage after accelerated oxidation for 30 days. Bioinformatics analysis indicated that linoleic acid metabolism and sphingolipid (SP) metabolism are the most important metabolic pathways in the entire oxidation process.

Explored the regulation of oxidative characteristics, fatty acids and main bioactive compounds in cold-pressed hazelnut oil during accelerated oxidation for 40 days. Additionally, radical formation and molecular structure were monitored by electron spin resonance (ESR) and Raman spectroscopy, which evaluated the radical intensity and structure evolution of carotenoids and fatty acids, respectively. Tocopherols and carotenoids decreased until they could not be detected, and squalene decreased slightly, whereas phytosterols had not significantly change. Hazelnut oil entered a stage of high oxidation after 30 days by principal components analysis with 22 measured variables.

Four main wild Corylus species (C. heterophylla Fisch., C. mandshurica Maxim., C. kweichowensis Hu., and C. yunnanensis Franch.) originating in China and one main cultivar of hybrid hazelnut (Corylus heterophylla Fisch.× C. avellana L.) cv. 'Dawei' from China were used to analyze the basic nutritional

composition and antioxidant ability. There were great differences in the nutritional composition of different hazelnut species. Wild species are a good source of breeding materials because of their own characteristics in nutrition composition, and the hybrid hazelnut cv. 'Dawei' with good quality has the value of commercial promotion.

Key research projects

  • Key technology research and development in hazelnut industry and creation of new product, 2022-2027

  • Study on key technologies of storage and processing of characteristic small berries, 2012-2015

Published articles & books

  • Yan Gao, Nana Cui, Jing Liu, Qinghua Ma, Tiantian Zhao, ZhenYang, Hongfei Zhao, Bolin Zhang, LisongLiang*. 2022. Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Research International, doi.org/10.1016/j.foodres. 111888.

  • Chenshan Shi, Miaomiao Liu, Hongfei Zhao, Zhaolin Lv, Guixi Wang, Lisong Liang*, Bolin Zhang*. 2022. Screening antioxidant peptide from hazelnut based on the antioxidant properties of amino acid side-chains. Antioxidants, 11: 127.

  • Nana Cui, Tiantian Zhao, Zhentai Han, Zhen Yang, Guixi Wang, Qinghua Ma*, Lisong Liang*. 2022. Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. International Journal of Food Science and Technology, doi:10.1111/ijfs.15669.

  • Cui Nana, Wang Guixi, Ma Qinghua, Zhao Tiantian, Han Zhentai, Yang Zhen, Liang Lisong*. 2021. Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. LWT-Food Science and Technology, 150: 112025.

  • Jiang Jianzhao, Liang Lisong*, Ma Qinghua, Zhao Tiantian. 2021. Kernel nutrient composition and antioxidant ability of Corylus spp. in China. Frontiers in Plant Science, 12: 690966.

  • Shi Chenshan, Liu Miaomiao, Ma Qinghua, Zhao Tiantian, Liang Lisong*, Zhang Bolin*. 2021. Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion. Foods 10: 1400.

  • Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, RuhuaLi, Lisong Liang*. 2020. Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT-Food Science and Technology. 129: 109552.

  • Cui Nana, Wang Guixi, Li Ruhua, Ma Qinghua, Zhao Tiantian, Liang Lisong*. 2020. Analysis and evaluation on oxidation characteristics of hazelnut oil based on electron spin resonance and raman spectroscopy. 56(4): 89-98.

  • Jiang Jiangzhao, Liu Ziyu, Liang Lisong*, Tong Shisheng. 2018. Quality formation characteristics of ping' ou hybrid hazelnut (Corylus heterophylla × C. avellana) kernels during developmental period. Scientia Silvae Sinicae, 52(12): 42-51.

Other results   

  • Liang Lisong*, Wang Guixi, MaQingua, Zhao Tiantian, Zhao Feng. Quality grades of eucommia kernel. LY/T 2702-2016 [S]. 2016-07-27.