以植物乳杆菌发酵复合豆乳饮料为研究对象，对复合豆乳发酵前后的蛋白质、小肽、脂肪、乳酸及氨基酸含量进行测定；采用高效液相色谱法测定发酵前后大豆异黄酮单体含量；采用顶空固相微萃取结合气相色谱/质谱联用技术分析鉴定复合豆乳发酵前后香气成分；通过三种体外总抗氧化能力测定方法对复合豆乳发酵前后抗氧化能力进行分析和评价。结果表明，复合豆乳发酵后小肽、乳酸、氨基酸含量较发酵前显著上升(P<0.05)；糖苷型异黄酮转化为游离型异黄酮；总抗氧化能力较发酵前有所增加；醇、酸、酯类等香气成分在发酵后显著增加，有利于改善复合豆乳风味。

Lactobacillus plantarum was used as starter to ferment compound soybean milk. The changes of proteins, peptides, lipids, lactic acids, amino acids and 4 kinds of isoflavone were determined before and after fermentation. Three antioxidant models were used to analyze the changes of antioxidant activity of the compound soybean milk. The results showed that after fermentation the contents of peptides, lactic acids and amino acids in compound soymilk increased significantly; isoflavone glucoside declined while the content of isoflavone aglycone increased. The antioxidant activity of compound soymilk after fermentation was enhanced. The results of gas chromatography-mass spectrometry showed that alcohols, acids and esters aroma components increased significantly after fermentation, which improved the flavour of compound soymilk.