【摘要】 旨在探讨不同浸泡温度(70℃、80℃、90℃、100℃)对维吾尔调和茶的抗氧化能力和香气成分的影响.结果显示，浸泡温度在70℃时，茶汤具有最高的·OH自由基清除率(P<0.05).茶汤的DPPH自由基清除率在80℃浸泡时达到最高(P<0.05).调和茶中挥发性化合物主要包括酚类、醇类、酯类、醛类等物质.PLS-DA分析结果表明，70℃时，反式-β-萜品醇、4-异丙烯基甲苯、水芹烯、邻苯二甲酸二丁酯、β-蒎烯对茶汤香气贡献最为显著；80℃时为α-香柠檬烯和反-2-辛烯醛；而90℃时则为十五烷、异丁酸异丁酯、橙花醇；在100℃时是糠醛、3-甲基水合莰烯醇、异丁酸2-苯乙酯.感官评价表明，90℃浸泡时，调和茶带有纯正独特的草药香气，色泽澄清透亮，呈微黄色，滋味清香可口，口感宜人，更适宜作为维吾尔调和茶的最佳浸泡温度.更多还原

【Abstract】 The objective of this study was to investigate the effect of different steeping temperatures(70 ℃,80 ℃,90 ℃,and 100 ℃) on the antioxidant capacity and aroma profile of Uyghur medicinal tea.The results showed that the tea broth exhibited the highest ·OH scavenging activity(P<0.05) at 70 ℃.The highest DPPH scavenging activity of the tea broth was obtained at 80 ℃(P<0.05).The volatile compounds were predominantly belonging to phenols, alcohols, esters and aldehydes.PLS-DA model indicated that trans-β-terpineol, 4-isopropenyltoluene, phellandrene, dibutyl phthalate, and β-pinene were the most important contributors to the aroma of the medicinal tea at 70 ℃.In addition, α-bergamotene and(E)-oct-2-enal were the most important contributors to the aroma of the medicinal tea at 80 ℃.Pentadecane, isobutyl isobutyrate, and nerol were the most important contributors to the aroma of the medicinal tea at 90 ℃.Moreover, furfural, 3-methylcamphenilanol, and phenethyl isobutyrate were the most important contributors to the aroma of the medicinal tea at 100 ℃.At 90 ℃,the tea broth of the medicinal tea exhibited pure and distinctive herbal aroma, clear and transparent color, slight yellow hue, and fresh, delicious, and pleasant taste.In conclusion, 90 ℃ could be considered as the best temperature for steeping Uyghur medicinal tea, giving its favorable sensory profile.更多还原