Sea buckthorn (Hippophae rhamnoides L.) is a deciduous shrub of the family sea buckthorn. According to textual research, it has lived on the earth for about 200 million years. It was discovered by the ancient Greeks in 5000 BC and could be fed to racehorses. In the 8th century AD, Tibetans used sea buckthorn as a medicine to treat lung diseases and stomach diseases. In the 12th century AD, Mongolians used sea buckthorn as a sacred food, calling it "the emperor's painstaking efforts" for medical treatment and food. At present, more than 20 countries all over the world are promoting and utilizing sea buckthorn. Sea buckthorn ranks first among the top ten raw materials of health products, as announced by the World Health Organization[1].
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Sea buckthorn tree has good resistance to dry and cold, salt and alkali, and barren, so its vitality is very strong and can withstand extreme temperatures of -4040 °C. The height of sea buckthorn is generally 1.5 m, but it may be higher if it grows in high mountains and valleys. Sea buckthorn has many thorns; its tender branches are brownish green, its dense quilt is silvery white, and its old branches are grayish black and rough. Usually, sea buckthorns begin to bear fruit at 3 years and enter the full fruit period at the age of 5 years, which lasts for about 45 years. The fruit yield of sea buckthorn per plant varies greatly with different regional conditions, and the fruit yield of sea buckthorn per plant is 25 kg during the fruit-bearing period.
