中文摘要：

在单因素试验的基础上，利用Box—Benhnken中心组合试验和响应面分析法优化莜麦淀粉提取工艺条件，并检测了其理化性质。结果表明：莜麦淀粉最佳提取工艺参数为料液比1：11．59，提取温度48．84℃，提取时间137．31min，pH8．73，该条件下莜麦淀粉的提取率为75．58％。与对照组比，莜麦淀粉溶解度较小，糊化温度较高，莜麦淀粉糊冻融稳定性、热糊稳定性和冷糊稳定性均较差，易发生老化。

英文摘要：

On the basis of single -factor experiments, Box -Benhnken center -united experiment design coupled with response surface methodology was used to optimize the extraction technology of naked oat starch. The results showed that the optimal technological conditions for the naked oat starch were material - water ratio 1： 11.59, extraction temperature 48.84 ℃, extraction time 137.31 min and pH value 8.73. Under these conditions, the extraction rate could amount to 75.58%. Compared with the control, the naked oat starch had lower solubility, higher gelatinization temperature, weaker freeze - thaw stability and weaker stability of hot paste and cold paste, and tended to aging.