Along with the social development, the rational use of resources and protecting the ecological environment have become the important subject in the 21st century, development of green environmental protection biodegradable tableware to replace foamed plastic tableware is of great significance. The green edible tableware prepared from starch has certain service performance, but its comprehensive performance is not very ideal. By adding some food additives, the comprehensive performance of the starch tableware can be improved. In this paper, effect of type and dosage of food additives on the performance of tableware were investigated by preliminary experiments (referencing GB2760"hygienic standards of using food additives"), orthogonal test was used to determine the optimum ratio of additives. The results show that, when the sodium methyl cellulose content is 0.75 g / 100 g, gelatin content is 0.9 g / 100 g, adding amount of AGAR is 1.575 g / 100 g, glycerin content is 1.5 g / 100, prepared getable starch tableware has the best performance.%随着社会发展，资源的合理利用和保护生态环境已经成为21世纪重要的课题，研究制备替代发泡塑料餐具的绿色环保可降解餐具具有重要意义。以淀粉为原料制备环保型可食用餐具具备一定的使用性能，但综合使用性能并不十分理想。通过添加一些食品级添加剂，能提高淀粉餐具的综合使用性能。用预实验确定影响餐具性能的添加食品添加剂的种类及其范围，（参考 GB2760《食品添加剂使用卫生标准》），利用正交试验确定淀粉餐具综合使用性能最佳的添加剂配比。结果表明：当其甲基纤维素钠的添加量为0.75 g/100 g、明胶的添加量为0.9 g/100 g、琼脂的添加量为1.575 g/100 g、甘油的添加量为1.5 g/100 g 时淀粉可食餐具具有最佳的使用性能。
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