Research on Vitro Antioxidant Properties of Quinoa Solid-State Fermentation and its Products

In order to filter quinoa varieties with higher nutritional value and reveal the differences in antioxidant properties between quinoa varieties,this paper used red quinoa,white quinoa and black quinoa as raw materials,and conducted solid-state fermentation on quinoas.The total sugar content,total acid content,amino acid nitrogen content and pH value in fermentation products were considered to evaluate the nutritional value of quinoa solid-state fermentation products.The total phenol content was examined,scavenging activity to DPPH free radicals.Iron ion reduction ability were as the antioxidant index,while the effect of different colors of quinoa varieties on the antioxidant properties of solid-state fermentation products was explored through single factor experiments.Taking rice as a reference,under the same fermentation conditions,the total sugar content of rice was significantly higher than that of quinoa (P