为了提高兰州百合在贮藏过程中的保鲜效果，延长货架期。该研究以马铃薯和豌豆淀粉为原料，通过单因素与响应面试验优化氧化淀粉的制备工艺，并对其理化特性和在兰州百合保鲜中的应用进行分析。结果表明，优化工艺下马铃薯和豌豆氧化淀粉的羧基含量分别为0.65%和0.45%。氧化后淀粉颗粒的侵蚀和破裂及C=O振动吸收峰的出现，表明其氧化成功；氧化后结晶度、膨胀度和凝沉性均降低，而透明度和溶解度显著提高。其中马铃薯氧化淀粉表现出结构更为疏松，膨胀所需热量低、储存稳定性较强、杂质较少及溶解性较好的优良特性。此外，保鲜试验显示，两种氧化淀粉涂膜均能显著延缓兰州百合采后贮藏过程中的品质劣变，但马铃薯氧化淀粉涂膜的保鲜效果优于豌豆氧化淀粉涂膜。该研究为基于过氧化氢制备氧化淀粉及其在果蔬涂膜保鲜中的应用提供了理论基础，并为果蔬保鲜产业的发展提供了新思路。

In order to improve the preservation effect of Lanzhou lily during storage and prolong the shelf life. In this study, potato and pea starch were used as raw materials to optimize the preparation process of oxidized starch using single-factor and response surface methodologies, and its physicochemical properties and application in Lanzhou lily preservation were analyzed. Under optimal preparation conditions, the carboxyl content of potato and pea oxidized starch was 0.65% and 0.45%, respectively. The erosion and rupture of the oxidized starch granules and the appearance of C=O vibrational absorption peaks indicated successful oxidation. Crystallinity, swelling, and retrogradation properties decreased after oxidation, whereas transparency and solubility increased. Potato oxidized starch showed the excellent properties of more porous structure, low heat requirement for expansion, higher storage stability, fewer impurities and better solubility compared to pea oxidized starch. In addition, preservation experiments demonstrated that both oxidized starch coated films significantly retarded quality deterioration during postharvest storage of Lanzhou lily, but the potato oxidized starch coated film had a better preservation effect than the pea oxidized starch coated film. This study provides a theoretical foundation for the preparation of oxidized starch using hydrogen peroxide and its application as a novel preservation material for fruits and vegetables, offering new insights for advancing the fruit and vegetable preservation industry.

国家现代农业产业技术体系资助（CARS-21）；中药保障与创新能力提升项目（甘中医药综函〔2024〕14号）；甘肃省科技重大专项（23ZDFA013-1）;甘肃省教育厅“双一流”科研重点项目（GSSYLXM05）;西北中藏药省部共建协同创新中心项目（Xbzzy-2022-01）