Purple sweet potato is rich in anthocyanins. The influence of hot air drying on the physical properties, anthocyanin profile and antioxidant capacity of purple sweet potato was explored at six different temperatures (60, 70, 80, 90, 100, and 110°C), three different paving densities and six different dimensions. The results show that the hot air drying kinetics of purple sweet potato were best described by the Page model. The samples dried at 60°C had the highest rehydration rate (2.64), and there was no significant difference between 80 and 60°C. There were no significant differences among the colors of the samples dried at 60, 70, 80, and 90°C, but they were quite different from that dried at 110°C. Four anthocyanins were identified by HPLC–MS/MS as cyanidin 3‐sophoroside‐5‐glucoside, peonidin 3‐sophoroside‐5‐glucoside, cyanidin 3‐p‐hydroxybenzoylsophoroside‐5‐glucoside and peonidin 3‐p‐hydroxybenzoylsophoroside‐5‐glucoside and determined by HPLC‐DAD, and the anthocyanin contents of the samples dried at 80°C were 609.08 ± 3.26, 82.75 ± 0.33, 265.88 ± 0.93, and 179.74 ± 1.35 mg/100 g DW, respectively. The highest ORAC antioxidant capacity was found in samples dried at 80°C (130.94 ± 2.59 μmol TE/g). Based on these studies, 80°C is most suitable for the hot air drying of purple sweet potato.

中文翻译：

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加工条件对热风干燥紫甘薯动力学，花色苷谱和抗氧化活性的影响

紫色地瓜富含花青素。在六种不同的温度（60、70、80、90、100和110°C），三种不同的铺装密度和六种不同的温度下，研究了热风干燥对紫色甘薯物理特性，花色苷谱和抗氧化能力的影响。尺寸。结果表明，用Page模型可以最好地描述紫色甘薯的热风干燥动力学。在60°C下干燥的样品的复水率最高（2.64），并且在80和60°C之间没有显着差异。在60、70、80和90°C下干燥的样品的颜色之间没有显着差异，但与在110°C下干燥的样品有很大不同。HPLC-MS / MS鉴定出四种花色苷：花青素3-槐糖苷-5-葡糖苷，子苷3-槐糖苷-5-葡糖苷，通过HPLC-DAD测定花青素3-对羟基苯甲酰基槐糖苷-5-葡糖苷和子苷3-对羟基苯甲酰基槐糖苷-5-葡糖苷，在80°C干燥的样品中的花色苷含量为609.08±3.26，82.75±0.33，265.88分别为±0.93和179.74±1.35 mg / 100 g DW。在80°C下干燥的样品中发现最高的ORAC抗氧化能力（130.94±2.59μmolTE / g）。根据这些研究，80°C最适合于紫色甘薯的热风干燥。