Abstract:The effects of the alkaline， enzyme， SDS extraction methods on the purity of starch from Spirit -based distillers' grains of Luzhou-flavor liquor. The results showed that， the highest purity of distillers' grains starch was enzyme extraction methods. Based on single factor experiments， according to the principles of Box-Behnken central composite design， three factors and three levels response surface method was employed to opti－ mize the distillers' grains extraction conditions. The results revealed that the optimum enzymatic extraction pa rameters of distillers' grains starch were as following： enzyme dosage 2 %， pH 3.5， enzymatic temperature 40 ℃. Under this condition， the purity of distillers' grains starch was 70.23 %. The physicochemical indexes of pre－ pared distillers' grains starch were revealed that： scanning electron microscopy figure revealed that the extrac－ tion method caused no damage to starch granule. Compared with native starch， the original A-type structure of native starch changed to （A+V）-type structure of distillers' grains. Perhaps it is not related to the extraction methods but the production techniques of Luzhou-flavor liquor.