The effects of the alkaline, enzyme, SDS extraction methods on the purity of starch from Spirit-based distillers' grains of Luzhou-flavor liquor. The results showed that, the highest purity of distillers' grains starch was enzyme extraction methods. Based on single factor experiments, according to the principles of Box-Behnken central composite design, three factors and three levels response surface method was employed to opti-mize the distillers' grains extraction conditions. The results revealed that the optimum enzymatic extraction pa rameters of distillers' grains starch were as following: enzyme dosage 2 %, pH 3.5, enzymatic temperature 40 ℃. Under this condition, the purity of distillers' grains starch was 70.23 %. The physicochemical indexes of pre-pared distillers' grains starch were revealed that: scanning electron microscopy figure revealed that the extrac-tion method caused no damage to starch granule. Compared with native starch, the original A-type structure of native starch changed to (A+V)-type structure of distillers' grains. Perhaps it is not related to the extraction methods but the production techniques of Luzhou-flavor liquor.%以浓香型白酒酒糟为原料,研究了酶法、碱法、SDS法对淀粉纯度的影响.研究表明:酶法提取的酒糟淀粉纯度最高;同时在单因素试验的基础上,根据Box-Behnken中心组合试验设计原理,采用三因素三水平响应面分析法对酒糟淀粉提取工艺进行优化研究,确定酶法提取酒糟淀粉的最佳工艺参数:酶添加量为2%,pH3.5,酶解温度40℃.该条件下得到酒糟淀粉纯度为70.23%.酶法制得的酒糟淀粉理化特性为:扫描电镜图片显示该提取方法未对淀粉颗粒造成损伤;与原淀粉相比,晶体类型从A型变为A+V型,这可能与酿酒工艺有关,而与提取方法无关.
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