通过查阅古籍及现代文献,对淡豆豉的历史演变、古今发酵工艺对比和关键环节控制进行了系统的梳理,分析并总结了淡豆豉的品质影响因素及其控制方法,以期为淡豆豉质量控制研究提供参考依据.经分析后发现,在淡豆豉的发酵过程中,发酵菌种、杂菌、温度和湿度等均为影响其品质的重要因素,"后酵"过程的条件控制更是被历代本草重点关注.此外,古代认可的"香美之豉"是以霉菌为优势菌发酵而成,发酵霉菌的选育和使用应是解决淡豆豉品质问题的要点.因此,基于历代本草所载"香"和"美"的评价指标深入研究和优化菌种、温度、湿度等工艺条件对提高淡豆豉的品质具有重要意义.

Based on the systematic retrieval and the reported components of Sojae Semen Nigrum and Sojae Semen Praeparatum, this study conducted in-depth analysis of conversion of components in the fermentation process, and discussed types and possible mec-hanisms of conversion of chemical components, so as to provide the basis for studying technology, medicinal ingredients and quality standards. According to the analysis, there is a certain degree of conversion of nutrients(like protein, sugar, lipid), bioactive substances(like isoflavones, saponins, γ-aminobutyric acid) and other substances(like nucleosides, melanoids, biamines, etc) in the process of fermentation.