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

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中图分类号：TS275.2 文献标志码：A文章编号：1000-3150（2026）04-80-7

Abstract： Using'Zhangping Shuixian'ta，osmanthus and goji berries as raw materials，a single-factor experiment was conducted to explore the influence of different proportions of'Zhangping Shuixian'teaadition，osmanthus adition， and goji berry addition on the sensoryqualityofthe 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 2.0g ， goji berry addition of 10.3g ，'Zhangping Shuixian' tea addition of 10.3g ， water addition of 150mL ， honey of 8.3g. ，and potassium sorbate of 0.04g .Under these conditions， the predicted sensory score of the product was

93.3 points.Theresulting producthadaharmonious flavor，distinctlayers，retainedtheteaaromaandflowerfragrance， and also hadthe herbal and sweet taste of goji berries，with arefreshing and pleasant taste.The evaluation results of antioxidant activity indicate that this blended tea beverage has a lower half-inhibition concentration （IC50） forbothDPPH free radicals and hydroxylfreeradicals compared to vitamin C，demonstrating excellent in vitro antioxidant capabilities. Keywords： Zhangping Shuixian tea， osmanthus， goji berries， response surface method， formula

中国饮料文化源远流长，早在3000年前便已盛行于社会生活。（剩余7191字）