Dynamic Analysis Of Germinating Quinoa Component And Its Polyphenols’s Research

This experiment studied the basic nutrients of white hull quinoa that plant expermentally in Jingle.Shanxi Province, and studied the variation of major nutrients during quinoa germinating.Then compared comprehensively and choosed the optimal germinating time to studied its polyphenols briefly. The main results are as follows:(1) This part determined the nutritional composition of white hull according to the the national food determination standard. The results showed that 100g quinoa contain starch 61.2g, protein 16.01g, sugar 4.15g, fat 12.6g, ash 2.7g, crude fiber 2.2 g, total amino acids 11.8g, and rich in mineral elements. Compared with the data of NASA,the white hull quinoa planted in Jingle is more nutrition.(2) Quinoa seeds will germinate easily during storage,along with its nutrients will change.The part studied the variation of major nutrients such as protein, fat, soluble sugar and functional components as flavonoids, polyphenols during germinating. Experiment proved that the fat in quinoa decreased during germination, changed following synthesis and consumption during germination, in short protein content and soluble sugar content increased. The content of flavonoids and polyphenols in quinoa increased during germination. In short,the nutritional value of the quinoa is improved after germination. Compared comprehensively,16 hours is the optimal germinating time in studied range.(3) By using organic solvent bath oscillation method to extract polyphenols from quinoa malt that germinated 16 hours. By single factor experiment and response surface method to get the optimal methods of extracting polyphenols.53% ethanol concentration, extraction temperature is 69 ℃, solid-liquid ratio is 1:28.5, extraction time is 115min.(4) According macroporous resin adsorption separation to improve purity of quinoa polyphenols. Combination of static experiment and dynamic experiment,get the best conditions for purification quinoa malt polyphenols:D-101 is the best resin, polyphenol concentration 0.339 mg/mL, polyphenol pH 3, elution solution is 80% ethanol, the elution solution pH is 4, sample flow rate is 1.0 mL/min;, the elution flow rate is1.0 mL/min.(5) Evaluating the antioxidant of crude extraction and purified production of polyphenol from quinoa malt through five different models.The results showed that crude extraction and purified production both have strong antioxidant activity, and with the increase of the concentration, the antioxidant capacity also enhanced.(6) By chemical method and instrument inspection to identificat polyphenols extraction in quinoa malt. By chemical methods showed that the extraction contained polyphenol. By UV scan showed that highest absorption peak is same between with extraction and gallic acid, confirmed extraction contained polyphenols again. By GC-MS results showed that the extraction contained 14 kinds of polyphenols, and there are some substances haven’t identified.