Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour were investigated. Total polyphenol content was increased in sweet potato flour of Jishu 98 (white) at 200 MPa with ascorbic acid and Pushu 32 (orange) at 0.1 MPa with ascorbic acid treatment (0.51 and 0.83 mg gallic acid equivalent/g dry weight, respectively), but was decreased in Xuzishu No. 3 (purple) in both high hydrostatic pressure and soaking solution treatments. Total anthocyanin content was declined in all treated sweet potato flour. Nevertheless, high hydrostatic pressure with citric acid, calcium chloride, and distilled water significantly increased the β-carotene content in Pushu 32. Correlation analysis between total polyphenol content, total anthocyanin content, and antioxidant activity suggested that polyphenols are the most pivotal antioxidant in sweet potato flour. High hydrostatic pressure and soaking solution treated sweet potato flour could be potentially utilized in food with acceptable nutritional values.

高静水压力（100、200和400 MPa）和浸泡溶液（柠檬酸，氯化钙，抗坏血酸和蒸馏水）对白色，橙色的近邻成分，多酚，花色苷，β-胡萝卜素和抗氧化活性的影响，并研究了紫色果肉红薯粉。在抗坏血酸处理下200 MPa的Jishu 98（白色）和在0.1 MPa下抗坏血酸处理的Pushu 32（橙色）的甘薯粉中总多酚含量增加（分别为0.51和0.83 mg没食子酸当量/ g干重），但在高静水压和浸泡液处理中，Xu子树3号（紫色）均降低。所有处理过的甘薯粉中总花色苷含量均下降。不过，柠檬酸，氯化钙，蒸馏水显着增加了普u 32中的β-胡萝卜素含量。对多酚总含量，总花青素含量和抗氧化活性之间的相关分析表明，多酚是甘薯粉中最关键的抗氧化剂。高静水压力和浸泡溶液处理的甘薯粉可能被潜在地用于营养价值可接受的食品中。