Abstract Hot air drying is a commonly used technology in the preservation of red radish. This study was designed to investigate the correlations among total polyphenol content, total flavonoid content, antioxidant activities and polyphenol compounds in hot air dried red radish via chemometric analysis. UHPLC-QqQ-MS/MS analysis detected nine non-anthocyanin polyphenols and one anthocyanin in fresh and dried red radish samples, and found that hot air drying at 80 °C caused an increase in the p-coumaric acid and ferulic acid content of the red radish. The integral effect of hot air drying on the polyphenol profile of red radish was analyzed by principle component analysis, while sparse partial least squares-discriminant analysis showed that hot air drying induced changes mainly in the contents of poncirin, naringenin, phloetin and cyanidin-3-glucoside. These polyphenol degradations occurred as non-spontaneous and endothermic reactions during the hot air drying process, following first-order reaction kinetics.

中文翻译：

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化学计量学分析揭示热风干燥对红萝卜多酚降解的影响

摘要 热风干燥是红萝卜保鲜的常用技术。本研究旨在通过化学计量学分析研究热风干红萝卜中总多酚含量、总黄酮含量、抗氧化活性和多酚化合物之间的相关性。UHPLC-QqQ-MS/MS 分析在新鲜和干燥的红萝卜样品中检测到 9 种非花青素多酚和 1 种花青素，发现 80 °C 的热风干燥导致萝卜中对香豆酸和阿魏酸的含量增加。红萝卜。主成分分析法分析了热风干燥对红萝卜多酚谱的积分效应，稀疏偏最小二乘判别分析表明，热风干燥主要引起柚皮苷、柚皮素、phloetin 和 cyanidin-3-glucoside。这些多酚降解在热空气干燥过程中作为非自发和吸热反应发生，遵循一级反应动力学。