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，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36h时曲料外观、色泽、香气较好；GD-MS结果发现添加量为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。

With adding Peruvian squid pen powder to traditional koji, this paper studied effect of squid pen powder on soy sauce koji making of spores, enzyme system and solids content change, and analyzed volatile fragrant component of soy sauce by GC-MS. The results showed that adding appropriate squid pen powder made positive effect on microbial growth and enzyme secretion. The experimental group was higher than control group in yeast concentration, spores, amylase and protease activities, solids content. The amount of squid pen powder was 1.3%。 It showed a better appearance of soy sauce koji, colour, aroma. The result of GD-MS showed that 1.3% adding squid pen powder had 36.31% volatile constituents, higher than the data 32.73% of control group, but there is no positive correlation between the amount of squid pen powder and the content of volatile.