Effect of microwave fixing time on quality and antioxidant activity of Zhaojun white tea flower

White tea flower was processed by different microwave fixing times，the results of sensory evaluation and main biochemical composition analysis showed that microwave fixing time had significant impact on sensory quality（ P<0.01），had a very significant impact on water extracts，tea polyphenols，amino acids，soluble sugars flavonoids content and DPPH free radical scavenging capacity and total antioxidant capacity（ P<0.01），had a significant impact on hydroxyl free radicals scavenging capacity（ P<0.05）. White tea flower’s sensory quality was the best by microwave fixing for 180 s，the shape was yellow-green and tight，the soup was green and yellow bright， the aroma was cooked incense，the taste was cooked slightly sweet，the flower bottom was yellow-green leveling. The contents of white tea flower were higher by microwave fixing for 150-180 s and the soluble sugars and flavonoids were relatively higher without microwave treatment，the antioxidant capacity was relatively higher by microwave fixing for 180-240 s，and the highest was 180 s. Therefore，microwave fixing for 180 s was more conducive to the formation of white tea flower’s quality.