Abstract:The seeds of highland barley were treated with normal pressure steaming，microwave，stir-frying and superheated steam.The effects of different treatments on the activity of lipoxygenase and quality of highland barley were studied.The results showed that the activity of lipoxygenase of highland barley under the conditions of normal pressure steaming 1 min，microwave high fire 3 min，stir-fried 900 W 5 min and superheated steam 210 ℃1 min could be significantly reduced，and the enzyme killing rate was about 80%.The study on the effect of different treatments on the quality of whole highland barley flour showed that the enzyme killing treatment reduced the gelatinization temperature of the whole highland barley flour and made the whole highland barley flour easier to gelatinize，but increased the peak viscosity，grain viscosity and final viscosity. These operations increased the content of damaged starch in whole highland barley flour，which had a certain effect on the processing quality of highland barley flour，but could effectively reduce the content of fatty acid value in whole highland barley flour and prolong the storage life of highland barley. In application，different enzyme killing methods could be selected according to the actual use.