采用不同微波条件对藜麦进行处理，并对比微波和传统传导加热模式（水浴和烘烤）对藜麦中脂肪酶和风味物质的影响。结果表明：随着微波功率的提高和处理时间的延长，脂肪酶的活性均出现明显下降的趋势，在功率达到600 W、处理时间4 min后脂肪酶活性趋于稳定；通过对藜麦中风味物质含量的分析，发现微波处理显著降低了甲基酮、1-辛烯-3-醇、反式-2-壬烯醛的含量；而且随着储藏时间的延长，微波抑制了藜麦中油脂氧化，藜麦中过氧化值和酸价均降低。与传统的加热模式相比，藜麦乳微波处理能够明显降低藜麦中脂肪酶的活性，在改善其风味的同时提高了感官特性。
By evaluating the results of treating quinoa with different microwave conditions, this paper compares the effects of microwave heating and traditional conduction heating (water bath and baking) on lipase and flavor components of quinoa. Experiments results show that with the increase of microwave power and the extension of treatment time, the activity of lipase decreased significantly. After heating at 600 W power for 4 min, the lipase activity tended to be stable. Through analyzing flavor components in quinoa, we found microwave treatment dramatically reduced the levels of Methyl Ketone, 1-octen-3-ol and trans-2-Nonenal. Moreover, with the extension of storage time, the oxidation of oil in quinoa was inhibited by microwave, with the peroxide value and acid value of quinoa decreased. Compared with the traditional heating methods, microwave heating can significantly reduce the activity of lipase in quinoa, and improve the flavor and organoleptic attribute of quinoa milk.