| In this paper, the extraction process and comprehensive processing and utilization of Dioscorea alata L. starch were studied. Firstly, the starch content in the Dioscorea alata L. was detected by microwave-asisted acid hydrolysis, and the results showed that the optimal extraction technique was:the power was 630 W, HCl concentration was 4 mol/L, hydrolysis time was 25 minutes, and under this condition, the starch transformation ratio approximated to 90%, and the starch content was 30%. Secondly, the effect of material to water ratio, slurry pH, extraction time, extraction temperature on recovery rate of Dioscorea alata L. starch was investigated using NaOH as the macerating agent by single factor and orthogonal experiments. The results showed that the optimal condition was:material to water ratio was 1/6, slurry pH was 8, extraction time was 1.5 h, extraction temperature was 35℃, respectively, and the starch recovery rate was 83.7%. Finally, a series of researches on comprehensive processing and utilization of Dioscorea alata L. were conducted. Using Dioscorea alata L. juice after extracting the starch, the processing technologies of Dioscorea alata L. health drink and Dioscorea alata L. jelly were discussed, respectively. The results showed that the optimal processing technology for health drink was:21.5% Dioscorea alata L. juice,8% sugar,0.1% citric acid and 0.1%β-Cyclodextrin, and the optimal processing technology for jelly was:0.7% carrageenan,0.1% gelatin,12% sugar, 0.3% citric acid and 16.5% Dioscorea alata L. juice. Based on these primarily reseaches, it could provide a theoretical basis for the extraction and comprehensive utilization of Dioscorea alata L. starch, also had a significance for the functional food development of Dioscorea alata L.
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