The corn starch fatty acid inclusion compound was prepared from the waste of Rosa laevigata pomace and corn starch. The seed oil from Rosa laevigata pomace was exteacted with Soxhlet extraction method. The unsaturated fatty acids in the seed oil were purified with urea adduction fractionation method, and the content of linoleic acid and oleic acid was up to 99%. Using the adsorption of azo dyes Congo red as evaluation index, the inclusion process was optimized by central composite design-response surface methodology, and the inclusion compound was characterized by IR, TG and SEM. The results showed that the optimal inclusion process was as follows: the mass ratio of corn starch to fatty acid was 8:1, the inclusion time was 82 min, the inclusion temperature was 51 ℃, and the adsorption rate of Congo red was 91.65%, which was close to the theoretical value of 93.18%. The formed inclusion compound was found in the results of IR and TG test, and the thermostability of the inclusion compound was decreased, and a number of holes were also found in the results of SEM test, which were on the surface of the inclusion compound.