以葡萄糖值(dextrose equivalent,DE)小于5.0的不同来源的的辛烯基琥珀酸淀粉酯产品为对象,在pH2.0~6.0、122 ℃温度下进行常规的15 min的灭菌处理,采用高效液相色谱仪、表面张力仪等仪器和化学方法,测定体系灭菌前后的还原性、色谱组分和表面张力的变化,比较评价辛烯基琥珀酸淀粉酯产品的灭菌受热稳定性.结果发现在pH2.0下进行灭菌处理,各样品的还原性都大为提高,增加200 %以上;在pH3.0~6.0下的处理,样品的还原性增加26.7%~83.8%.各样品的高效液相色谱的组分谱图不一样,灭菌后的降解及其降解产物的分布也有所不同.样品表面张力的变化不一样,1#、2#升高,3#降低.3#样品在pH2.0~6.0范围内,灭菌后的体系都能够保持较稳定的表面张力值,综合评价具有较好的耐热稳定性.%The dextrose equivalent(DE)value of less than 5.0 from a number of different sources of octenyl succinate starch ester products for the object, at pH2.0-6.0,122 ℃ temperature for 15 min of conventional sterilization treatment, the use of high performance liquid chromatography, surface tension meter and other instruments and chemical methods,the heated stability of the octenyl succinate starch ester was evaluated by comparing the changes of the reduction,chromatographic components and surface tension before and after sterilization.As a result,it was found that the reduction of each sample was greatly improved at pH 2.0,and the reduction was more than 200 %.In the treatment of pH 3.0 to 6.0,the reduction of the sample also increased 26.7 %-83.8 %.The chromatograms of HPLC(high performance liquid chromatography)were not the same, and the degradation of the samples and the degradation products were different.The change in sample surface tension was not the same,1#,2#increased,3#reduced.3#sample sterilized in the pH range of 2.0-6.0,the system were maintained a more stable surface tension value,3#sample was totally better heat stability.
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