Using non-crystal starch (N-NS) as raw material,sodium trimetaphosphate (STMP) and Octenyl Succinic Anhydride (OSA) as modification agents,non-crystal cross-linked octenyl succinic anhydride starch ester (N-1-COSAS) was synthesized by one-step process. The properties of N-1-COSAS,such as degree of substitution,combined phosphorus,intrinsic viscosity,transparency, apparent viscosity and blue value,were comparatively studied by the product synthesized by three-step process (N-3-COSAS) to analyze their similarities and differences. The functional groups, morphology,crystal structure and thermostability of the products were characterized by Fourier transform infrared spectroscopy (FT-IR),scanning electron microscopy (SEM),X-ray diffraction and differential scanning calorimetry (DSC). The results showed that the degree of substitution,combined phosphorus and intrinsic viscosity for N-1-COSAS were greater than those by N-3-COSAS. The new absorption peak at 1600 cm-1 appeared in the FT-IR spectrum of the two starch esters demonstrated that the esterification reaction were occurred in both processes. The results of XRD indicated that the dispersion degrees of the peaks in N-1-COSAS and N-3-COSAS were similar to those of N-NS but the crystallinities of N-1-COSAS and N-3-COSAS were lower than that of NS. The particle surfaces of N-1-COSAS and N-3-COSAS were rougher than that of N-NS. Moreover , thermostabilities of N-1-COSAS and N-3-COSAS were better than that of N-NS.%以非晶木薯淀粉（N-NS）为原料，三偏磷酸钠（STMP）和辛烯基琥珀酸酐（OSA）为变性剂，采用一步法合成非晶交联辛烯基琥珀酸淀粉酯（N-1-COSAS），测定产物的取代度、结合磷含量、透明度、表观黏度、特性黏度和蓝值，并与三步法合成的非晶交联辛烯基琥珀酸淀粉酯（N-3-COSAS）作对比。同时采用傅里叶红外光谱仪（FT-IR）、扫描电镜（SEM）、X射线衍射仪（XRD）和差示扫描量热仪（DSC）对产物的官能团、形貌、结晶结构和热稳定性进行表征。结果表明， N-1-COSAS的取代度、结合磷含量、特性黏度要比N-3-COSAS的大，糊化温度比N-3-COSAS的低；N-1-COSAS与N-3-COSAS在1600 cm-1附近都出现了辛烯基C=C特征吸收峰，表明酯化反应的发生； N-1-COSAS与N-3-COSAS的结晶度均比原淀粉低，峰的弥散程度与N-NS相似；N-1-COSAS与N-3-COSAS颗粒表面比N-NS更加粗糙，且这二者的热稳定性优于N-NS。
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