为了探索淮山新的应用途径，本文以桂淮系列6个品种为原料，通过热风干燥制备淮山全粉，并研究了其理化性质。结果表明：6个品种淮山全粉的理化性质存在显著差异，6个品种全粉中淀粉、总糖和蛋白质含量分别为60.36~62.63%、72.32~78.77%和12.0~13.0%，灰分为3.05~3.25%，脂肪含量约为0.5%，尿囊素、儿茶素、丁香酸和黄酮含量分别为26.48~69.08 mg/g、0.25~1.64 mg/g、0.32~0.58 mg/g和0.31~0.94 mg/g。淮山全粉的平衡含水量低，吸附等温线属于BET分类中的Ⅱ型吸附等温线。桂淮6号、桂淮2号和桂淮3号淮山全粉平衡含水量高于其他品种。桂淮5号色泽最佳，碘蓝值和白度最高，且丁香酸和黄酮含量最高。桂淮4号的持水力最佳，儿茶素含量最高。桂淮6号最短的分散时间，尿囊素含量最高，桂淮2号稳定时间最长，但分散时间最长。桂淮1号冻融稳定性最好，适合于用于冷冻食品加工。

The physicochemical characteristics of yam flours produced by hot air drying process with different yam varieties as materials were investigated to explore the new application of yam in food processing in this study.. The results indicated that the physicochemical characteristics of yam flours were significant different with different yam varieties. The contents of starch, total carbohydrate, protein, ash and fat of 6 yam flours were around 60.36~62.63%, 72.32~78.77%, 12.0~13.0%, 3.05~3.25% and 0.5%, respectively. In addition, the contents of allantoin, catechinic acid, syringic acid and flavone were 26.48-69.08 mg/g, 0.25-1.64 mg/g, 0.32~0.58 mg/g and 0.31~0.94 mg/g, respectively. The equilibrium moisture contents of yam flours were low, and moisture adsorption isotherms presented a sigmoid shape corresponding to Type Ⅱ isotherms according to BET classi?cation. The equilibrium moisture contents of yam samples Guihuai No.2, No.3 and No.6 were higher than that of others. Guihuai No.5 displayed the most favor color, with the highest whiteness value, starch-iodine-blue value, syringic acid and flavone content. Guihuai No.4 had the highest water holding capacity and catechinic acid content. Guihuai No.6 displayed the shortest dispersion time and the highest allantoin content, while Guihuai No.2 had the longest stability time and dispersion time. Guihuai No.1 displayed good freeze-thaw stability, and it was suitable for refrigerant food processing.

湖南省教育厅重点项目（16A100）；湖南省重点研发计划项目（2016NK2113）