The amino acid nutritional value of quinoa harvested in Chengdu plain was evaluated to provide theoretical guidance and the basis for the development of related products. The grains of 12 varieties of quinoa harvested in Chengdu plain in summer and winter were used as raw materials, and the composition and content of hydrolyzed amino acids in quinoa seeds were determined by an amino acid analyzer (NINHYDRIN post-column derivatization ion exchange chromatography), and the nutritional value of amino acids in quinoa seeds was evaluated by ratio coefficient of amino acid. The content of hydrolyzed amino acid in 24 batches of samples was 10.93-13.86 g/100 g, and the H1 variety harvested in winter was the highest at 13.86 g/100 g, and the 2 varieties harvested in summer was the lowest at 10.93 g/100 g, and all varieties contained 17 kinds of amino acids. Among the 24 batches of samples, the essential amino acid content/total amino acid content (EAA/TAA) ratio was 35.90%-39.49%, and the essential amino acid content/non-essential amino acid content (EAA/NEAA) ratio was 56.02%-65.26%. The H1 variety harvested in summer was the highest, with the EAA/TAA ratio of 39.49% and the EAA/NEAA ratio of 65.26%, and the XL-3 variety harvested in winter was the lowest, with the EAA/TAA ratio of 35.78% and the EAA/NEAA ratio of 55.70%. The proportions of sour and flavor amino acids in quinoa grains harvested in winter increased by 1.08% and 0.59%, respectively. The proportions of bitter and aromatic amino acids decreased by 0.58% and 0.16%, respectively. The proportion of medicinal amino acids in quinoa grains harvested in winter increased significantly by 0.29%-1.10%, the ZL-7 variety harvested in winter was the highest at 71.98%, while the proportion of branched-chain amino acids decreased by 0.32%-1.25%, and the H1 variety harvested in summer was the highest at 17.93%. The first limiting amino acid in quinoa grains was methionine. The one variety harvested in winter had the highest amino acid ratio coefficient score, reaching 83.5, and the QHXL variety harvested in summer had the lowest amino acid ratio coefficient score, at 79.0. There were obvious differences in different types of amino acids in quinoa grains harvested in two seasons. According to the unique advantages of amino acid quality in quinoa grains harvested in different seasons, ideas and theoretical guidance for processing different quinoa amino acid-related products can be provided.
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