从发酵罐和发酵池中选取发酵过程中的酱油进行中性蛋白酶活力、氨基酸态氮含量、游离氨基酸含量、pH值、总酸含量、有机酸含量、还原糖含量、淀粉酶活力和食盐含量的检测与分析。结果表明：池式发酵酱油的中性蛋白酶活力、氨基酸态氮含量、氨基酸总量、有机酸总量、淀粉酶活力、还原糖含量、总酸含量和pH值都高于罐式发酵酱油；食盐含量则是罐式酱油更多；其中鲜味氨基酸在发酵12 d后池式酱油的含量就高于罐式酱油的含量，尤其是池式酱油的谷氨酸在发酵45 d时已达到10.42 g/kg，而罐式酱油的谷氨酸含量仅7.91 g/kg；两种方式发酵的酱油都能检测出7种有机酸，且含量较高的两种有机酸分别是乳酸和乙酸；在发酵结束时池式酱油的还原糖含量比罐式酱油的还原糖含量高1.01 g/100 g；池式酱油的食盐含量比罐式酱油的食盐含量低0.90 g/100 g，说明在关键呈味物质上池式发酵酱油优于罐式发酵酱油。

The neutral protease activity, amino acid nitrogen content, free amino acid content, pH, total acid content, organic acid content, reducing sugar content, amylase activity and salt content of the soy sauce with drawn from the fermentation tank and fermentation pool during fermentation were determined and analyzed. The results showed that the neutral protease activity, amino acid nitrogen content, total amino acid content, total organic acid content, amylase activity, reducing sugar content, total acid content and pH of the soy sauce fermented in the fermentation pool were higher than those of the soy sauce from the fermentation tank; the salt content of the soy sauce fermented in tank was higher than that of the soy sauce fermented in pool. The content of umami amino acids of the soy sauce fermented for 12 d in pool was higher than that of the soy sauce fermented in tank, especially the content of glutamic acid in the soy sauce fermented in pool already reached 10.42 g/kg after 45 d of fermentation, whilst the content of glutamic acid in soy sauce fermented in tank was only 7.91 g/kg. Seven kinds of organic acids were detected in the soy sauces fermented by the two methods, and the two organic acids with higher contents were lactic acid and acetic acid. At the end of fermentation, the reducing sugar content of soy sauce fermented in pool was 1.01 g/100 g higher than that of the soy sauce fermented in tank, whilst the salt content of soy sauce fermented in pool was 0.90 g/100 g lower than that of the soy sauce fermented in tank. The results showed that the soy sauce fermented in pool was superior to the soy sauce fermented in tank in terms of the key flavoring substances.

国家自然科学基金项目（32172329）