为了加强藜麦麸皮的利用价值，以国标、高效液相法及气质联用法测定藜麦麸皮各营养成分，并且对麸皮的脂类进行抗氧化活性测定。结果表明，藜麦麸皮中蛋白质、淀粉、油脂含量较高，分别占26.86%、28.78%、14.15%；矿物质含量也非常丰富，其中含量较高的矿物质分别为钾、镁、钙、铁，含量分别为9197 mg/kg、7145 mg/kg、651 mg/kg、120 mg/kg；6种皂苷含量为457.61 mg/g。经测定，藜麦麸皮油脂主要由22种脂肪酸组成，其中相对含量较高的四种脂肪酸为反油酸、花生四烯酸、芥酸以及油酸；油脂的抗氧化活性实验表明，藜麦麸皮油脂具备一定的抗氧化活性，当浓度为100 μg/mL时，对DPPH自由基以及超氧阴离子的清除率分别为9.26%、4.06%。藜麦麸皮富含各类营养物质及活性物质，具有一定的开发利用价值。

In order to enhance the utilization of quinoa bran, the nutritional components of quinoa bran were determined by the national standard using high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS), and the antioxidant activity of the bran oil was also determined. The results showed that the contents of protein, starch and oil in quinoa bran were 26.86%, 28.78% and 14.15%, respectively. The quinoa bran was also found rich in minerals: Those with higher contents were potassium, magnesium, calcium and iron, and their contents were 9197 mg/kg, 7145 mg/kg, 651 mg/kg, 120 mg/kg, respectively. Six saponins were found, with a total content of 457.61 mg/g. The oil of quinoa bran was composed of 22 fatty acids, among which, the four fatty acids with relative higher levels were elaidic acid, arachidonic acid, erucic acid and oleic acid. The antioxidant activity test revealed that the quinoa bran oil had certain antioxidant activity. At a concentration of 100 μg/mL, the scavenging rates of DPPH free radical and superoxide anion were 9.26% and 4.06% respectively. The quinoa bran was rich in all kinds of nutrients and active substances, and had some potential for development and utilization.

中国农业科学院科技创新工程“中式食品工程化技术”协同创新任务（CAAS-XTCX2016005）；潍坊医学院博士基金项目（02180602）