Highland barley tea confers multiple health-promoting effects, such as alleviating greasy feeling, regulating blood sugar levels, possessing antioxidant and anti-inflammatory properties, and promoting gut health.Regular consumption can benefit stomach and spleen health, making it popular among consumers.However, the hot processing phase often focuses on prioritizing tea aroma over nutritional value and safety.To explore the optimal roasting process, this study subjected highland barley to roasting under different conditions with a combination of temperatures (170-190 ℃) and times (5-15 min) and measured the bioactive ingredients (total phenolic content, total flavonoid content), antioxidant capacity (DPPH radical scavenging ability,ferric reducing antioxidant power), Maillard reaction products (glyoxal, methylglyoxal, 5-hydroxymethylfurfural, advanced glycation end-products, melanoidins), and sensory attributes in highland barley tea.The results showed that the optimal roasting conditions for highland barley tea processing were 170 ℃ for 10 min.Under the optimized conditions, the retention and transformation of active ingredients were remarkable, the antioxidant activity was significantly enhanced, and the by-products of the Maillard reaction were effectively controlled.Moreover, the resulting highland barley tea showed excellent sensory flavor, achieving a synergistic optimization of nutrition, safety, and flavor.
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