The Effects of Fixation Methods on the Composition and Activity of Sea Buckthorn (Hippophae rhamnoides L.) Leaf Tea

Fixation is the key step to improve quality of sea buckthorn leaf tea. Composition and activity are important indexes evaluate Comparing effects fixation methods on components activities provides a theoretical basis for contemporary, controllable, continuous production The six different fixed methods, pan-firing (PF), steaming (SF), boiling water (BF), hot air (HF), microwave (MWF), infrared (IRF) tea in terms α-glucosidase inhibitory activity, lipase ability, antioxidant capacity were studied. total flavonoids (TF) content, soluble phenolics (TP) water-soluble carbohydrate (WSC) α-glucosidase, significantly higher ( p ≤ 0.05 ) compared with leaf. IRF MWF samples had id="M2"> contents TF (92.48 mg RE/g 79.20 RE/g), TP (115.37 GA/g 135.18 GA/g) WSC (4.24% 4.39%). DPPH radical scavenging SF sample was strongest one, followed by id="M3"> ). hydroxyl ability reducing power id="M4"> id="M5"> ), while contained same amount polyphenols id="M6"> Principal component analysis results showed that sample, comprehensive principal values. takes less time than IRF, which operated at 2,450 MHz (full 700 W) 2 min. Therefore, most suitable method Practical Applications. Leaf main product However, present, market uneven, processing diverse, there no certain standard. This paper some data support production, processing, purchase