乌龙茶饮料的综合量化评价与抗氧化活性分析

为建立乌龙茶饮料综合量化评价法，分析乌龙茶饮料茶多酚稳定性和抗氧化活性，通过选取19种乌龙茶饮料，测定其理化指标，并对香气和滋味进行感官评价，采用加权平均法和模糊评价法构建综合量化分析评价法。以该法评价目前市售乌龙茶饮料，结果表明总体品质良好。乌龙茶饮料茶多酚稳定性随开盖后放置时间延长、储藏温度升高及pH值升高而降低，其抗氧化活性虽与茶多酚含量及pH值存在中度正相关，但线性关系不显著。所建立的综合量化评价法对乌龙茶饮料品质分析具有借鉴和参考价值，茶多酚稳定性及抗氧化活性的研究为乌龙茶饮料的生产、开发、储运及功能评价等提供了一定的理论依据。

Comprehensive Quantitative Evaluation and Antioxidant Activity Analysis of Oolong Drinks

In order to establish a comprehensive quantitative evaluation method for oolong tea beverages and analyze the stability of tea polyphenols and antioxidant activity of oolong tea beverages, nineteen oolong tea beverages were selected, the physical-chemical indices were measured, and sensory evaluation of aroma and taste was performed, a comprehensive quantitative analysis and evaluation method was constructed using the weighted average method and fuzzy evaluation method. The results of the comprehensive quantitative analysis evaluation method showed that the overall quality of the commercially available oolong tea was good. The stability of tea polyphenols in oolong tea beverages decreased with the increase of storage time, storage temperature and pH value after opening, and the antioxidant activity was moderately positively correlated with tea polyphenol content and pH value, but the linear relationship was not significant. The comprehensive quantitative evaluation method established had reference value for the quality analysis of oolong tea beverages, and the study on the stability of tea polyphenols and antioxidant activity of oolong tea beverages provided a certain theoretical basis for the production, development, storage and transportation and functional evaluation of oolong tea beverages.