该研究以商薯19为原料，比较了传统磋磨法、常温静置法、传统磋磨-CaCl2协同法、剪切乳化法对甘薯淀粉得率的影响，结合环境扫描电镜、透射电子显微镜、激光共聚焦显微镜观察提取淀粉后甘薯渣的微观结构，明确每种工艺提取甘薯淀粉的最佳参数；在此基础上，测定最佳工艺下甘薯淀粉的结构及理化特性。结果表明，常温静置法、传统磋磨-CaCl2协同法、剪切乳化法提取甘薯淀粉的最佳工艺参数分别为：静置3 d；CaCl2质量分数0.5%（m/m）、提取时间16 h；剪切乳化时间15 min、剪切乳化速率22 000 r/min；在此条件下甘薯淀粉得率分别为10.89%、11.56%、18.81%，比传统磋磨法分别提高2.71%、3.38%、10.63%。同时，剪切乳化法所得甘薯渣中几乎无淀粉颗粒。此外，不同处理未改变甘薯淀粉的颗粒形貌及晶型，且剪切乳化法所得甘薯淀粉糊化特性、ΔH（14.07 J/g）最低，说明该淀粉抗剪切和耐热性较强，易于回生，有利于形成结构稳定性强的淀粉凝胶。上述结果以期为剪切乳化法应用于产业化提取甘薯淀粉提供理论指导。

The sweet potato cultivar Shangshu No.19 was used as a raw material to assess the effects of different extraction methods, including traditional grinding, static extraction at room temperature, traditional grinding-CaCl2 synergistic extraction, and shear emulsification, on the yield of sweet potato starch. Additionally, environmental scanning electron microscopy, transmission electron microscopy, and laser confocal microscopy were used to examine the microstructure of sweet potato residues following starch extraction. On the basis of the findings thus obtained, the optimal parameters for the different extraction methods were determined, and the structure and physicochemical properties of sweet potato starch obtained under the optimal conditions were elucidated. The results indicated that the optimal parameters for extraction using static extraction at room temperature, traditional grinding-CaCl2 synergistic extraction, and shear emulsification were as follows: standing for 3 days, 0.5% CaCl2 (mass fraction, m/m), extraction time of 16 h, shear emulsification time of 15 min, and shear emulsification rate of 22 000 r/min. Under these conditions, the yields of sweet potato starch for the three methods were 10.89%, 11.56%, and 18.81%, respectively, which were 2.71%, 3.38%, and 10.63% higher than the corresponding yields obtained using the traditional grinding method. Notably, virtually no starch particles were detected in the sweet potato residues obtained under the optimal shear emulsification conditions. Moreover, no significant differences were observed in the morphology or crystal structure of sweet potato starch obtained using the different treatments. In addition, the pasting characteristics and ΔH (14.07 J/g) of sweet potato starch obtained using the shear emulsification method were the lowest, thus indicating that this starch exhibits greater resistance to shearing and heat. These properties are conducive to regeneration, thereby facilitating the formation of starch gels with strong structural stability. These findings will provide theoretical guidance for the application of shear emulsification in the industrial extraction of sweet potato starch.

重庆市与中国农业科学院战略合作项目；国家甘薯产业技术体系（CARS-10）