This paper demonstrates the effect of squid pen powder addition on traditional soy sauce koji production in terms of change in spores quantity,enzymes quantity,solids content,and volatile fragrant component of soy sauce.The volatile components were measured using GC-MS.The results showed positive effects on microbial growth (yeast and spores concentration),enzyme activity (amylase and protease) and solid content with addition of the squid pen powder.With addition of 1.3％ squid pen powder,it showed improvement in appearance and aroma of the soy sauce koji.The result of GC-MS showed 36.31％ volatile constituents,which was 32.73％ higher than that of control.However,there was no positive correlation between the amount of squid pen powder and the content of volatile.%通过在传统酱油曲料中添加鱿鱼骨粉,研究了鱿鱼骨粉对酱油曲料发酵过程中酵母和孢子数量、酶系及固形物含量变化的影响,并采用气相色谱质谱联用仪(gas chromatograph-mass spectrometer-computer,GC-MS)对酱油成曲进行挥发性香气成分分析.结果表明,添加适量鱿鱼骨粉对微生物生长及酶系分泌有一定促进效应,实验组中酵母数量、孢子数量、蛋白酶及淀粉酶活力及固形物含量等均高于对照组,其中鱿鱼骨粉添加量为1.3％的实验组在36 h时曲料外观、色泽、香气较好;GC-MS结果显示,添加量为1.3％实验组,成曲中挥发性成分达到36.31％,显著高于对照组的32.73％,但鱿鱼骨粉添加量与挥发性成分含量间并无正相关效应.
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