Fermentation method for improving total flavonoid content and antioxidant activity of quinoa seeds

The invention provides a fermentation method for improving the total flavonoid content and antioxidant activity of quinoa seeds. The fermentation method comprises the following steps: 1, weighing peptone, glucose and agar, adding distilled water, carrying out boiling, completely dissolving the weighed substances, carrying out high-pressure sterilization, inverting placing a plating medium, performing plate-streaking inoculation on aspergillus niger, and culturing the inoculated aspergillus niger at 30 DEG C; 2, taking cultured aspergillus niger, suspending aspergillus niger spores with sterilenormal saline, and adjusting the concentration of a suspension for later use; and 3, weighing 1 g of quinoa seed powder, performing sterilizing at 121 DEG C for 20 minutes, inoculating the quinoa seed powder with 3-7 wt% of the aspergillus niger suspension obtained in the step 2, adding distilled water according to a feed-liquid ratio of 1: 0.8 to 1: 1.3, and carrying out fermentation culture ina shaking table with a sha