Abstract:The effects of different baking temperatures（100℃-150℃）on the functional components，antioxidant capacity，color，and changes in volatile compounds of quinoa were investigated.The results showed that the content of flavonoids in quinoa decreased from 468.86 mg/100 g to 370.13 mg/100 g （P＜0.05）with the increase of baking temperature from 100℃to 150℃.The saponin content decreased from 545.34 mg/100 g to 380.2 mg/100 g（P＜0.05），and the polyphenol content decreased from 398.22 mg/100 g to 350.45 mg/100 g and then increased to 414.98 mg/100 g （P＜0.05）.The total antioxidant capacity of quinoa decreased from 5.07 mg/g to 4.71 mg/g（P＜0.05），and the hydroxyl radical scavenging rate decreased from 90.18% to 9.31%（P＜0.01）.The color gradually deepened with the increase in baking temperature.The L*value increased from 85.02 to 86.23 and then decreased to 82.34，while the a*value increased from 0.29 to 3.27，and the b*value increased from 15.15 to 19.48.Baking temperature had a significant effect on the volatile components of quinoa；with the increase in baking temperature，the content of amines，alcohols，aldehydes，ketones，and aromatic family components increased.Baking at 100℃-110℃had little effect on the functional components，color and volatile components of quinoa.