中国茶叶2026，Vol.48Issue(4)：80-86,7.
响应面法优化漳平水仙复合茶饮料配方及抗氧化活性研究
Optimization of the Formulation and Antioxidant Activity of 'Zhangping Shuixian' Blended Tea Beverage by Response Surface Methodology
摘要
Abstract
Using'Zhangping Shuixian'tea,osmanthus and goji berries as raw materials,a single-factor experiment was conducted to explore the influence of different proportions of'Zhangping Shuixian'tea addition,osmanthus addition,and goji berry addition on the sensory quality of the blended beverage.The sensory score was used as the response value,and the response surface method was employed to optimize the formula of'Zhangping Shuixian'blended tea beverage.The results show that the optimal formula for preparing'Zhangping Shuixian'blended tea beverage was:osmanthus addition of 2.0 g,goji berry addition of 10.3 g,'Zhangping Shuixian'tea addition of 10.3 g,water addition of 150 mL,honey of 8.3 g,and potassium sorbate of 0.04 g.Under these conditions,the predicted sensory score of the product was 93.3 points.The resulting product had a harmonious flavor,distinct layers,retained the tea aroma and flower fragrance,and also had the herbal and sweet taste of goji berries,with a refreshing and pleasant taste.The evaluation results of antioxidant activity indicate that this blended tea beverage has a lower half-inhibition concentration(IC50)for both DPPH free radicals and hydroxyl free radicals compared to vitamin C,demonstrating excellent in vitro antioxidant capabilities.关键词
漳平水仙茶/桂花/枸杞/响应面法/配方Key words
Zhangping Shuixian tea/osmanthus/goji berries/response surface method/formula分类
轻工纺织引用本文复制引用
郑婉榕,曾德飞..响应面法优化漳平水仙复合茶饮料配方及抗氧化活性研究[J].中国茶叶,2026,48(4):80-86,7.基金项目
2025年闽西职业技术学院校级课题(科技类)项目(KJMY2508) （科技类）
