中文摘要：

以香芋为原料,对酶法提取香芋淀粉工艺进行研究。通过单因素试验,研究酶解温度、酶解时间、纤维素酶添加量、料液比对淀粉提取率影响;通过L9（3^4）正交试验确定香芋淀粉酶法提取最佳工艺参数为：酶解温度35℃、料液比1∶4、纤维素酶添加量0.6%、酶解时间4 h。在此工艺条件下,香芋淀粉提取率为90.23%。该法提取的香芋淀粉无二氧化硫残留,不存在碱液污染问题。

英文摘要：

Taro starch was prepared by the hydrolysis of neutral cellulase with taro as raw material. The effects of hydrolysis temperature, hydrolysis time, cellulase dosage and solid-liquid ratio were investigated, by an orthogonal experiment the optimal conditions for taro starch preparation were gotten as follows： enzymolysis temperature at 35 ℃, enzymolysis time at 4 h, cellulase dosage at 0.60% and solid-liquid ratio at 1 ： 4、 under above conditions taro starch extraction yield was 90.23%.