Abstract: In vitro antioxidant effect and in food sanitation for loquat flower tea were studied based on its water extract.The result showed that total antioxidant capacity of the tea was up to 1 126.4U·g-1 and was 2.18 times of it in jasmine.Its ability in scavenging hydroxyl radicals was 6.04×105 U·g-1,equivalent to it of green tea.The total antioxidant capacity of loquat tea changed with storage temperature and kept stably within 60 days under 4℃.The total bacterial colony number was 500CFU·g-1 and no Coli group detected,which met the food sanitation requirements by trade standards and local standards for substitute tea.