为了研究不同干燥方式对淮山片理化特性、活性成分和糊化特性的影响，采用热风干燥、红外干燥和红外-热风联合干燥干制淮山，分析了干燥方式对干制淮山片的复水比、色泽、褐变度、活性成分、抗氧化能力、微观结构和淀粉糊化特性的影响，并采用体外消化模拟实验分析不同干燥方式的淮山片淀粉体外消化性。结果表明，三种干燥方式对淮山色泽、褐变度、复水比、可溶性多糖、多酚含量影响不显著（p>0.05），但微观结构和糊化性质存在差异。红外-热风联合干燥的淮山片黄酮含量为0.29%、尿囊素含量为0.95%、抗氧化能力为61.64 mmol/L、DPPH自由基清除能力为7.73%和体外消化率为25.59%，显著高于另外两种干燥方式（p<0.05），表明红外热风联合干燥在淮山干制中具有良好的应用前景。

Effects of different drying methods (hot air drying, infrared drying and infrared-hot air drying) on physicochemical properties, antioxidant capacity and pasting properties were investigated. The rehydration rate, color, browning degree, bioactive components, antioxidant capacity, in vitro digestibility, microstructure and pasting properties were analyzed. Results indicated that there were no significant difference in color, browning degree, rehydration rate, reducing sugar and flavonoids content of yam dried with different drying methods (p>0.05), but there have obvious difference in the microstructure and pasting properties. Compared to hot air drying and infrared drying, higher content of flavonoids (0.29%) and allantoin (0.95%) were retained in infrared-hot air drying products, and the higher antioxidant capacity, DPPH scavenging ability and in vitro digestibility (61.64 mmol/L, 7.73% and 25.59%, respectively) were obtained. Therefore, infrared-hot air drying could be a more promising technique to develop the dried products of yam slice.

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