在食品杀菌中，芽孢是最难被杀灭的对象。高压热处理（HPTS）能杀灭芽孢，且对食品品质影响较小。常温常压下芽孢内膜具有极端不通透性，这种通透屏障是芽孢难以被杀灭的原因之一。温度和压力耦合使用时，水分子能透过芽孢内膜而进入芽孢内核，这是HPTS杀灭芽孢的重要机制之一，然而HPTS处理下芽孢内膜水分子通透屏障受损的机理尚无研究报道。本项目从温度压力耦合形成HPTS微物理场的微观物理角度出发，以芽孢内膜磷脂分子为研究对象，拟采用拉曼光谱法、FTIR光谱法、单分子显微术、荧光分光光度法和金刚石压腔实验技术等研究HPTS微物理场中芽孢内膜磷脂分子侧向热运动、相态和分子间氢键作用的物理变化规律，研究HPTS微物理场中芽孢内膜流动性和水分子通透性的变化规律，从多个层次和不同角度阐明HPTS微物理场中芽孢内膜水分子通透屏障受损的分子机理，夯实HPTS杀菌技术的理论基础，推动HPTS技术在食品工业中的应用。

In food sterilization, spores are the most difficult objects to be inactivated. High pressure thermal sterilization (HPTS) can inactivate spores and has little effects on food quality. The spore inner membrane is extremely impermeable under normal temperature and pressure, and this permeability barrier is a reason for spore’s sterilization resistance. When combining temperature and pressure, water molecules can permeate spore inner membrane and enter spore core, which is an important mechanism of spore inactivation by HPTS, while there are no reports on the damage principle of water molecule’s permeability barrier of spore inner membrane under HPTS treatment. From the micro-physical angles of HPTS micro-physical field formed with combination of temperature and pressure, taking the phospholipid molecule of spore inner membrane as research object, using Raman spectroscopy, FITR spectroscopy, single molecule microscopy, fluorescence spectrophotometry, the technology of diamond anvil cell and so on, this project studies the physical change rules of lateral thermal motion, phase and intermolecular hydrogen bonds of phospholipid molecules of spore inner membrane in the field, studies the change rules of fluidity and water permeability of spore inner membrane in the field, and the molecular damage principle of water molecule’s permeability barrier of spore inner membrane in HPTS micro-physical field is going to be elucidated at different levels and from different angles. This will reinforce the theoretical basis of HPTS technology and impel the application of HPTS technology in food industry.