Abstract:In order to explore the relationship between different varieties of starch-processed sweet potato and their vermicelli cooking quality，the starch composition，physicochemical properties and vermicelli cooking quality indicators of sweet potato were determined，and correlation analysis and principal component analysis were carried out. The results showed that the cooking quality of sweet potato vermicelli was most affected by the gelatinization characteristics of starch.The crystallinity showed a very significantly positive correlation with the vermicelli swelling degree（P<0.01），and the crude protein content showed a significantly negative correlation with the vermicelli swelling degree（P<0.05）.The trough viscosity，breakdown viscosity，peak time，gelatinization temperature and total phosphorus content were significantly correlated with the vermicelli breaking rate（P<0.05）. The gelatinization temperature showed a very significantly positive correlation with the boiling loss of vermicelli（P<0.01）.When processing sweet potato vermicelli，suitable sweet potato varieties can be selected with gelatinization characteristics，crystallinity，crude protein content and total phosphorus content as the references to improve the cooking quality of vermicelli.Three principal components were obtained by principal component analysis，with a cumulative contribution rate of 87.894 4%，and a comprehensive evaluation function was established：F=0.465 7F1+0.302 2F2+0.232 1F3.