To Optimize the Brewing Process of Leaf Tea from Hippophae Rhamnoides Linn by the Antioxidant Activity and to Explore its Anticoagulant Activity

Abstract

: To improve the edible value of Hippophae Rhamnoides Linn. Leaf (HRLL), investigates the optimal brewing conditions and changes people's brewing habits, and makes better use of resources. The effects of different parameters (brewing times, brewing time, temperature, and solid-liquid ratio) on the brewing process of HRLL tea were optimized by response surface methodology with antioxidant activity as an indicator. The optimal process was as follows: The brewing time was 6 min; the temperature was 80°C and the solid-liquid ratio was 1:49 (g/mL). At this time, the scavenging rate of DPPH free radical of HRLL tea was 83.25% and HRLL tea could significantly prolong the action time of APTT, PT, and TT and reduce the content of FIB. The result shows HRLL tea brewing process has antioxidant properties but also has anticoagulant activity. This study provided a scientific application potential for the value of HRLL.