以马铃薯淀粉为原料，采用乙醇溶剂法合成了取代度为0．8901、糊透明度为89．2％的羧甲基淀粉（CMS）．采用傅里叶变换红外光谱和环境扫描电镜对原淀粉和CMS的结构及形貌进行了表征，并探讨了合成因素对糊透明度的影响，发现：CMS糊透明度受取代度及醚化均匀度双重因素的影响．淀粉羧甲基化后糊透明度比原淀粉提高了53．8％，且糊的冻融稳定性、存放稳定性均优于原淀粉；CMS糊的透明度在碱性环境中变化不大，但随着酸性的增大而逐渐下降，且高取代度的CMS的耐酸性优于低取代度的CMS．文中还考察了不同食品添加剂对CMS糊透明度的影响，发现添加氯化钠、柠檬酸将导致CMS糊透明度降低，而葡萄糖、蔗糖的加入则会提高糊透明度

Carboxymethyl starch （CMS） with a degree of substitution （DS） of 0. 8901 and with a transparency of 89. 2% was synthesized from potato starch, with ethanol as the solvent. Then, the structure and morphology of potato starch and CMS were characterized by means of FT-IR and ESEM, and the effects of synthesis factors on the transparency of the CMS paste were analyzed. The results indicate that （ 1 ） the transparency of CMS paste is influenced by both the DS and the etherification uniformity; （2） after the carboxymethylation, the transparency of CMS paste increases by 53.8% and the freeze-thaw stability as well as the storage stability improves; （3） the transparency of CMS paste changes slightly in alkaline condition but gradually descends with the increase of acidity ; （4） as for the acid-resistant performance, the CMS with high DS is superior to that with low DS; and （5） as for the influences of food additives, sodium chloride and citric acid both reduce the paste transparency, while glucose and sucrose have an opposite effect.