采用主成分分析法和聚类分析法对酱油中呈味氨基酸、营养价值等进行了研究。结果表明,酿造酱油中呈味氨基酸的百分比含量最高,其呈味价值最高,海鲜酱油次之,蒸鱼酱油最差。特级浓口酱油中必需氨基酸的百分比含量最高,其营养价值最高,生鱼片酱油次之,鱼生酱油最差。XHZ酱油中的必需氨基酸百分含量比例最好,其营养最均衡。

Flavor amino acids and nutritional value in soy sauce were studied by principal component and cluster analysis for their good exploration values. The results showed that the percentage content of flavor amino acids and falvor value in soy sauce brewing are the best,followed by those in seafood sauce,and those in steamed fish soy sauce are the worst. The percentage content of essential amino acids and nutritional value in soy sauce brewing are the best, followed by those in sashimi soy sauce,and those in sashimi soy sauce are the worst. The percentage proportion of essential amino acids in lad sauce are the best,which has the most balanced nutrition. The percentage distribution of amino acid content in various soy can reflect the characteristics of different soy,and principal component analysis and cluster analysis can be used to evaluate the quality of soy sauce,thereby it can provide reference for consumers to purchase soy sauce with high-quality.