Crosslinking Potato Starch (CPS) was prepared by potato starch and sodium trimetaphosphate (STMP) under microwave radiation. The effects of action time of microwave, pH, concentration of starch, amount of ST on the combined phosphorus (CP) were studied by single factor experiments and orthogonal experiments. The CPS with a CP of 0.0305% was obtained in the conditions of concentration of starch 30% (mass fraction), amount of STMP to the content of starch 0.3% , pH 10.0 and action time of microwave 4 min. Furthermore, the granular morphology and functional groups were characterized by SEM and FTIR, respectively. The results showed that the surface of starch was eroded by reaction of crosslinking and some deboss were found. Meanwhile, the peak at 1050 ~970cm‐1 related to P = O was strengthened. All these proved that the reaction of crosslinking between potato starch and STMP was succeeded.%以马铃薯淀粉为原料,三偏磷酸钠为交联剂,在微波辐射条件下制备交联淀粉.以结合磷为评价指标,探讨了微波加热时间、pH、淀粉质量分数和三偏磷酸钠的用量四个因素对交联马铃薯淀粉交联度的影响.通过单因素和正交试验,获得微波法制备交联马铃薯淀粉的较佳工艺参数为:马铃薯淀粉质量分数为30％,三偏磷酸钠用量为淀粉质量(干基)的0.3％,反应pH 10,时间4min.在此条件下制得结合磷含量为0.0305％的交联马铃薯淀粉.分别采用扫描电镜和红外光谱仪对产品结构进行表征.扫描电镜显示淀粉颗粒表面受到侵蚀,部分颗粒出现凹陷,红外光谱图显示在1050～970cm-1处P=O吸收峰加强,证明淀粉确实发生了交联反应.
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