Antioxidant Effect of Loquat Flower Tea and Inspection in Food Microorganism

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.