该实验以康普茶发酵液为主要原料，将其分别与铁皮石斛、枸杞、菊花提取液复配制备康普茶饮品，测定了三种康普茶饮品的部分理化指标并进行感官评价，并研究其体外抗氧化、降血糖、降血脂活性。结果表明，铁皮石斛康普茶的感官评分最高为82.20分；其pH、糖度、酸度分别为3.34、6.67 °Bx、1.69 g/L，总酚、总黄酮、总多糖含量分别为145.76 mg 没食子酸当量（GAE）/mL、11.34 mg 芦丁当量（RE）/mL、1 622.13 mg/mL；其体外生物活性表现最佳，对2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）、1,1-二苯基-2-三硝基苯肼（DPPH）、羟基自由基的清除率分别为97.85%、95.26%、75.06%，铁还原能力测定最大吸光度值为0.784，对α-葡萄糖苷酶活性的抑制率为98.17%，对甘氨胆酸钠、牛磺胆酸钠的结合率分别为59.23%、58.15%。铁皮石斛康普茶兼具口感与功能性，为康普茶系列产品开发提供了思路。

Using Kombucha fermentation liquid as main raw material, and it was mixed with Dendrobium officinale, wolfberry and chrysanthemum extract to prepare Kombucha beverage. Some physicochemical indexes of the three Kombucha beverage were determined and sensory evaluation was conducted, and the antioxidant, hypoglycemic and hypolipidemic activities in vitro were studied. The results showed that the highest sensory score of D. officinale Kombucha beverage was 82.20, and its pH, sugar and acidity were 3.34, 6.67 °Bx and 1.69 g/L, respectively. The contents of total phenol, total flavonoids and total polysaccharide were 145.76 mg (gallic acid equivalent, GAE)/ml, 11.34 mg (rutin equivalent, RE)/ml and 1 622.13 mg/ml, respectively. In vitro biological activity of D. officinale Kombucha beverage was the optimal. The scavenging rates of 2,2'-diazide (3-ethylbenzothiazolin-6-sulfonic acid) diamiammonium salt (ABTS), 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) and hydroxyl radical were 97.85%, 95.26% and 75.06%, respectively. The maximum absorbance value of iron reduction capacity was 0.784. The inhibition rate of α-glucosidase activity was 98.17%. The binding rates of sodium glycholate and sodium taurocholate were 59.23% and 58.15%, respectively. D. officinale Kombucha had good taste and functionality, which provided ideas for the development of Kombucha series products.