以无添加酿造酱油(无添加酱油)为研究对象，对酱油低聚肽含量、分子质量分布及其氨基酸组成进行了测定，并与市售的特级和三级普通酿造酱油进行了比较分析。结果显示，无添加酱油低聚肽含量为6.79 g/100 mL，是特级酱油和三级酱油的2.23倍和2.30倍，其活性低聚肽(分子质量140～500 Da)组分高达47.47%，含量为3.22 g/100 mL，是特级酱油和三级酱油的2.95和3.03倍。无添加酱油低聚肽中必需氨基酸含量为1.229 g/100 mL，分别是特级酱油和三级酱油的2.08和2.63倍，其中赖氨酸含量是特级酱油和三级酱油的4.37和30.60倍。

In this paper, the oligopeptides content, relative molecular weight distribution and amino acid composition in fermented soy sauce without additives (NSS) were determined and compared with commercially premium grade soy sauce (PSS) and three grade soy sauce (TSS).The results showed that the content of oligopeptides in NSS was 6.79 g/100mL, which were 2.23 fold of that in PSS and 2.30 fold of that in TSS.The bioactive oligopeptides (molecular weight 140-500) component in NSS was up to 47.47% and its content was 3.22 g/100mL, which were 2.95 fold of that in PSS and 3.03 fold of that in TSS.The essential amino acid content of NSS was 1.229 g/100 mL, which were 2.08 fold of PSS and 2.63 fold of TSS.Lysine content of NSS was 4.37 fold of PSS and 30.60 fold of TSS.This article provides a new basis for scientific evaluation of the nutrition and quality of fermented soy sauce.