The soy sauce was separated by freezing.The freezing point of 35% soluble solid soy sauce was-20.3℃,and it was frozen at-30℃ for 5h.At the same time the physical and chemical indicators of the components was measured in two-phase soy sauce.The result showed that the concentration of some components have increased in two-phase as the temperature decreased.The mass components in ice phase increased as the temperature decreased but the mass distribution in liquid was on the contrary.The concentration of amino acid nitrogen which was the most important indicator increased from 0.88g/100mL to 1.168g/100mL.The distribution coefficient showed that amino acid nitrogen was easier concentrated in the liquid phase with the temperature decreased.The further study showed that amino nitrogen component Glutamic acid,Leucine,Aspartic acid were all more easily concentrated in liquid phase.