中文摘要：

用臭氧对不同品种马铃薯淀粉处理，以探讨其对马铃薯淀粉中微生物的杀灭作用及对马铃薯淀粉品质的影响。试验表明，臭氧对马铃薯淀粉具有显著的杀菌作用，菌落总数比对照组减少60％，经臭氧处理后，不同品种马铃薯淀粉在白度、电导率、pH值、糊化温度等主要特性上没有显著影响，但臭氧体积浓度过高时，马铃薯淀粉的峰值黏度下降，其中臭氧体积分数控制在50×10^-6以内，对马铃薯淀粉表面只产生极微弱的氧化作用，不影响淀粉内在品质变化。

英文摘要：

In this experiment, different kinds of potato starch were treated by the ozone. The ability of killing microbe and the quality of potato starch were studied. The results showed that the abihty of killing microbe was strong, and the number of bacterial colony reduced to 60%. There was no significant impact on the major characteristics of starch, such as whiteness, conductivity, pH value, and the gelatinization temperature, but with the high ozone concentration, the peak viscosity of potato starch were decreased. The ozone concentration was controlled in the 50×10^-6 or less, a very weak oxidation was produced on the surface of potato starch, which the intrinsic material changes in starch were not effected.