Abstract:In order to explore the influence of different de-enzyme techniques on the quality of loquat flower tea，including steam fixing，pan parch fixing and microwave fixing.The functional component index，antioxidant index and sensory index of loquat flower tea are measured.The results showed that the flavonoid content，total phenolic content，triterpenic acid content and total antioxidant capacity of the scented tea were higher than those of the other two processes.The highest flavonoids content of flower tea was（521.89±5.45）μg/mL，the highest total phenol content was （119.79±5.63）μg/mL，while the content of triterpenoids was （212.86±4.54）μg/mL，the best performance of the 75 s high fire microwave fixing，in the microwave sterilization was the best with 90.6 points，the loquat flower tea were evenly shaped，the aroma was rich and pure，no burnt smell，fresh and odorless.Principal component analysis was carried out with the content of functional ingredients，the strength of antioxidants and the results of sensory measurements in flower tea.The conclusion was that the highest score was observed in microwaves with the 75 s high fire microwave fixing.Therefore，the microwave fixing could be used to produce loquat flower tea with excellent quality.