不同单菌制曲豆酱风味物质及氨基酸分析比较

Comparison of flavor compounds and amino acids of soybean paste fermented by different moulds

分别采用米曲霉（A spergillusoryzae）A S3.042、高大毛霉（M ucorm ucedo）、根霉（R hizopus）和黑曲霉（A spergillusniger）制曲制酱，对后发酵黄豆酱中氨基酸态氮、风味物质和游离氨基酸进行测定分析，发现在45 d氨基酸态氮含量最高，在45~65 d时氨基酸态氮含量保持稳定；判定65 d为发酵终点。测得米曲霉65 d挥发性物质是4种酱中最丰富的，测定米曲霉豆酱游离氨基酸含量为4种酱中最多，为174.17 m g/g干质量，且种类最丰富。

K ojiand soybean paste w ere m ade using A spergillus oryzae A S3.042, M ucor m ucedo,R hizopus and A spergillus niger as ferm entation starter,respectively.The am ino acid nitrogen,flavorcom pounds and free am ino acids contents ofthe products w ere determ ined and analyzed.The highestcontentofam ino nitrogen w asin 45 d,and am ino nitrogen rem ained stable from 45 d to 65 d.A tthe 65 d,the soybean paste ferm ented by A . oryzae had the m ostabundantvolatile com ponentsand am ino acids,and the free am ino acid contentw asthe highestof174.17 m g/g dry w eight.