Abstract:The tartary buckwheat starch was extracted by three methods：water extraction，alkali extraction and baking soda extraction.The effects of different extraction methods on physical and chemical properties of tartary buckwheat starch，such as the morphology，amylose content，transparency，sedimentation characteristics，solubility and the gelatinization characteristics were studied.The results showed that there were some differences in physical and chemical properties of tartary buckwheat starch extracted by three methods.The ratio of spherical particles in the buckwheat starch granules of water extraction was higher than that of the alkali extraction and baking soda extraction；the amylose content of the tartary buckwheat starch of water extraction was the highest，and there was a significant difference with behind two extraction methods.The transparency of tartary buckwheat starch of water extraction and alkali extraction was significantly higher than that of the baking soda method；the solubility of tartary buckwheat starch of water extraction was the highest at 90℃ and it was 13.68%.The gelatinization characteristics of the tartary buckwheat starch were very different from the three extraction methods，and the peak viscosity of alkali extraction was higher，but the anti-aging ability was worse.The setback of the tartary buckwheat starch of water extraction was the lowest，the anti-aging ability was well，and stability of the hot paste was better and less affected starch quality.In summary，water extraction was the most appropriate method of extraction of tartary buckwheat starch.