Abstract: By far,the seabuck-thorn puree manufacturing is still the first chosen technology in China. In this process,the thermal sterilization which was unavoidable causes the decomposition of polyphonels. To test the polyphenols retention through the sterilization,the trial optimization of the parameters via the high hydrostatic pressure( HHP) process was exerted with three chosen parameters listed as the pressure,the temperature of puree and the processing time firstly. Then a comparison of gallic acid presented polyphonels contented in three samples included the original,the HHP and the thermal was compared.The results proved a maximum decrease of the aerobic plate count from 1700 CFU / mL to 40 CFU / mL when the HHP parameters were the following: pressure of 500 MPa,processing time of 15 min and the initial sample temperature of 30 ℃.Furthermore,the ANOVA showed the pressure and the processing time performed highly significant influences on the index( p < 0.05). The comparison of gallic acid among three mentioned samples showed the seabuckthorn puree via HHP contained11.3 mg pyrogallo per 100 mL which was as 88.29% as those from the original puree. Contrastively,the thermal sterilized puree contained gallic acid 4.99 mg.The outcomes indicated that the HHP processing could be potentially superior to the thermal sterilization in the preservation of polyphonels,in the premise of satisfying the microbial inactivation.