Red radishes were dried using air-impingement jet drying (AIJD) at different temperatures of 50 °C, 60 °C, and 70 °C. The color displayed a significant change, while the total anthocyanin content (TAC), and DPPH· and ABTS^·+ scavenging activities were dramatically decreased in AIJD-dried red radishes compared to fresh red radishes. Using UHPLC-QqQ-MS/MS analysis, eight pelargonidin glucosides and two cyanidin glucosides were identified in red radishes. The pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside (P3PD) and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside (P3FD) signified the two primary anthocyanins in red radishes. AIJD caused the degradation of P3PD and P3FD while following the second-order kinetic equation. The degradation rate and half-life (t_1/2) of the P3PD degradation increased with the elevation of the AIJD temperature, while that of P3FD decreased. The enthalpy of activation presented values between 2.87 kJ/mol and 3.04 kJ/mol for P3FD, and between 37.07 kJ/mol and 37.23 kJ/mol for P3PD. The positive ΔG suggested that the degradation of P3PD and P3FD was a non-spontaneous reaction. The transition state displayed lower structural freedom than the P3PD and P3FD, as evidenced by the negative ΔS. These results could contribute to inhibiting the degradation of anthocyanins in red radishes during processing.

使用空气冲击射流干燥（AIJD）在50°C，60°C和70°C的不同温度下干燥红色萝卜。颜色显示出显着变化，而AIJD干燥的红色萝卜与新鲜的红色萝卜相比，总花色苷含量（TAC）以及DPPH·和ABTS ^·+清除活性显着降低。使用UHPLC-QqQ-MS / MS分析，在红色萝卜中鉴定出了八种pelargonidin苷和两种矢车菊苷。pelargonidin -3-（对-香豆酰基）二葡糖苷-5-（丙二酰基）葡糖苷（P3PD）和pelargonidin-3-（阿魏酰基）二葡糖苷-5-（丙二酰基）葡糖苷（P3FD）表示红色萝卜中的两个主要花色苷。AIJD遵循二阶动力学方程导致P3PD和P3FD降解。降解率和半衰期（tP3PD降解的_1/2）随着AIJD温度的升高而增加，而P3FD的降解则降低。对于P3FD，活化焓呈现在2.87kJ / mol至3.04kJ / mol之间的值，对于P3PD呈现在37.07kJ / mol与37.23kJ / mol之间的值。ΔG正值表明P3PD和P3FD的降解是非自发反应。过渡态显示出比P3PD和P3FD更低的结构自由度，如负ΔS所示。这些结果可能有助于抑制加工过程中红色萝卜中花色苷的降解。