The Research Of Health Food On The Based Of The Quinoa Nutritional And Functional Ingredient

Quinoa belongs to Chenopodium,Amaranthaceae,which is not only rich in nutrients such as high-quality protein,healthy fat,calcium,iron,zinc and vitamin E,but also contains polyphenols,flavonoids,saponins and other functional components.Quinoa shows some physiological functions,for including improving health,preventing cancer,anti-allergy,anti-inflammatory and reducing the effect of cardiovascular disease.It was called “the mother of food”,“super grain”,“golden nutrition” and “future food” by international nutritionist.Since “the international year of rice” in 2004 and “the international year of potato” in 2008,the 67 th General Assembly of the United Nations has set 2013 as “the international year of quinoa”.FAO officially recommend that quinoa is the most suitable "Whole nutrition food" for human,and listed it as one of the global top ten healthy nutrition foods.Quinoa has wide development prospects due to the attentions given by governments,academics and businessmen in recent years.This paper researched on quinoa and formed by the following parts: tracing the dynamic changes of main nutrient,functional components and the glycemic index（GI）in the process of germination;optimizing the extraction process of quinoa oil by supercritical CO₂ fluid extraction（SFE-CO₂）and evaluating its fatty acid composition as well as flavor quality;developing a low GI quinoa nutrition food through sensory evaluation and animal model validation,which was combined quinoa flour with coix seed and tartary buckwheat powder.The results turned out that:1.The rate of germination could reach 80% after 24 h.There was a decreasing tendency on the content of protein,total ash and total starch,while the content of crude fat displayed a trend of increasing.And composition of amino acids had no obvious changes.The contents of polyphenols and flavonoids were dropping after increasing and then decreasing,the peak values were 1.76 mg/g and 2.8 mg/g after sprouting 36 h and 60 h,respectively.From preliminary stages of germination to 72 h,the content of γ-aminobutyric acid（GABA）rose continuously to the highest（185.6 mg/100g）,which was 3.4 times of not sprouting quinoa,then followed by a slightly decline.The value of GI increased gradually from 35 to 49 with sprouting after 60 h and the increase rate in the early 6 h was significantly higher than other period of time.2.The desired amount of saponin was 5.56 mg/g under the condition: 65% ethanol,solid-liquid ratio of 1∶40 and extraction temperature at 60 ℃.The germinating test results showed that the saponin was quickly decreased in the early bud,kept steady during 6 42 h and then increased gradually after 42 h.The peak value（7.80 mg/g）was reached on the fourth day.Finally,it declined slowly with germinating after 120 h.3.The optimal SFE-CO₂ conditions for oil extraction from quinoa seeds were: extracting time 120 min,extracting pressure 30 MPa and extracting temperature 50℃.The desired yield of oil was 7.1% under the optimum conditions.Quinoa oil is priority with unsaturated fatty acids such as linoleic acid and oleic acid and it accounts 87% of the total fat.The proportion of saturated fatty acids,single unsaturated fatty acids and polyunsaturated fatty acid is 1:3.6:6.The content of volatile compounds in quinoa oil was identified by SPME-GC-MS.The sulfur compounds,alkanes,acids and alcohols are the main components,as well as a small amount of esters and ketones.Quinoa oil has a sense of faint fragrance.The GI value rose slightly in defatted quinoa flour.4.Four kinds of nutrition powders that roasted quinoa with coix seed and tartary buckwheat were selected by the taste and flavor evaluation.Then,the nutritional and functional components of the powders were tested.Next,the animal model was applied to verify the GI value.Finally.the two groups of compound nutrition powders were determined as low GI foods,which were group 2（the ratio of quinoa flour,coix seed powder and buckwheat powder was 3:6:1）and group 4（whose ratio was 3:5:2）.