Abstract: In order to prolong the shelf life of extruded fresh and semi-dried quinoa noodles, the effects of glycerol monooctanoate (CMG), calcium propionate (CP) and edible alcohol (EtOH) on the total number of bacteria, mold and pH value of fresh and semi-dry noodles were studied. Eight groups of experiments were carried out to extrude fresh quinoa noodles and semi-dry noodles. According to different experimental groups, preservatives and quinoa flour was mixed evenly, and quinoa noodles were prepared by twin-screw extruder. The fresh noodles were extruded from the extruder and put into a sealed bag, while the other part was evenly sprayed with 5% alcohol of noodle quality and then packed into a sealed bag. Semi-dry noodles were extruded from fresh noodles and placed in an oven at 40 ℃ until the moisture content was less than 25%. Part of the noodle was directly put into a sealed bag, and the other part was evenly sprayed with 5% alcohol of noodle quality and then put into a sealed bag. The fresh noodle and semi-dry noodle samples were stored in a constant temperature and humidity incubator at 25 ℃. The results showed that glycerol monooctanoate, calcium propionate and 75% alcohol could effectively inhibit the initial microbial content in fresh and semi-dry noodles, among which 75% alcohol had strong inhibitory effect on initial microorganisms and good inhibitory effect on mold. They can effectively control the growth rate of microorganisms during noodle storage, and spraying 75% alcohol can prolong the shelf life of fresh noodles and semi-dry noodles to 3 and 12 d, respectively. The combination of preservatives and alcohol had the best bacteriostatic effect, and the shelf life of fresh noodles and semi-dry noodles was extended to 6 and 18 d, respectively. During the storage of fresh and semi-dry noodles, the microorganisms continuously produced acidic metabolites, which made the pH value of noodles in a downward trend, and spraying 75% alcohol could inhibit the decrease of pH value of noodles. Therefore, the compound use of glycerol monooctanoate, calcium propionate and 75% alcohol can effectively prolong the shelf life of extruded quinoa fresh noodles and semi-dry noodles, and provide reference for the preservation of fresh and semi-dry noodles.