为了开发应用于食品、医药及生物工程的新型选择性激光烧结快速成型材料，采用热重/差示扫描热法对蔗糖进行了热重-差热分析；利用SLS300快速成型机对蔗糖粉末以及淀粉-蔗糖混合粉末进行烧结实验分析，并评价了烧结质量。结果表明，蔗糖的最终升温温度在187℃～220℃时能保证良好的成型质量，利用淀粉对蔗糖改性后的混合材料烧结成型质量优于单一蔗糖粉的烧结，其尺寸精度为2.1%，最大弯曲强度为0.5620MPa,满足一般食品强度要求，这对于3-D打印技术在食品领域应用具有一定意义。

In order to develop new material applied in food, medicine and biological engineering based on selective laser sintering rapid prototyping, the sucrose was used to carry out thermal gravity and differential-thermal analysis by thermal gravity/differential calorimetry. Sucrose powder and starch-sucrose mixed powder was sintered by using SLS300 rapid prototyping machine and after experimental analysis, the sinter quality was assessed. The results show that when the heating temperature is between 187℃ and 220℃，sucrose can guarantee good forming quality. The modified sugar mixture material by starch can accumulate forming and its surface quality is better than that of single sugar powder sintering molding. The dimension error is 2.1% and the maximum bending strength is 0.5620MPa. It meets the requirements of the general strength of food. The study has important significance for 3-D printing technology application in the field of food .