目的 对淡豆豉炮制中影响γ-氨基丁酸（γ-aminobutyric acid，GABA）富集的主次因素进行初步研究，为揭示淡豆豉高含量GABA的形成机制奠定基础。方法 用常规方法测定淡豆豉炮制过程中pH值、温度、水分、蛋白酶和谷氨酸脱羧酶（glutamic acid decarboxylase，GAD）等指标的动态变化，用本实验室建立的柱前在线衍生法测定各样本GABA含量，通过SPSS统计软件对各指标与GABA进行相关性分析。结果 相关性分析和多元回归分析结果表明，淡豆豉炮制过程中水分和酸性蛋白酶与GABA相关性系数分别为0.211和-0.340，P值分别为0.324和0.228，相关性较小且无统计学差异；比较回归系数绝对值的大小可知，其他各指标在GABA形成中的主次地位为pH值（-0.375） > 温度（-0.284） > GAD （0.140） > 碱性蛋白酶（0.047） > 中性蛋白酶（-0.030），其中pH值、温度和中性蛋白酶与GABA具有负相关性，GAD活力和碱性蛋白酶与GABA存在正相关性。结论 淡豆豉炮制过程中温度、pH值、GAD、中性及碱性蛋白酶是影响GABA形成的重要因素。

Objective To study the primary and secondary factors of γ-aminobutyric acid (GABA) enrichment in the processing of SojaeSemen Praeparatum (SSP), and lay the foundation for revealing the formation mechanism of high content of GABA in SSP. Methods The dynamic changes of pH value, temperature, moisture, protease and glutamic acid decarboxylase (GAD) in the processing of SSP were determined by conventional methods. The GABA content of each sample was determined by pre-column on-line derivatization established by our laboratory. The correlation between each indicator and GABA was analyzed by SPSS software. Results Correlation analysis and multiple regression analysis showed that the correlation coefficient between water, acid protease and GABA was 0.211 and -0.340, respectively, and the P values were 0.324 and 0.228, respectively. The correlation was small and there was no statistical difference. The absolute value of the regression coefficient showed that the primary and secondary status of other indicators in the formation of GABA was pH value (-0.375) > temperature (-0.284) > GAD (0.140) > alkaline protease (0.047) > neu-protease (-0.030), in which pH value, temperature and neutral protease had a negative correlation with GABA, and GAD activity and alkaline protease had a positive correlation with GABA. Conclusion The temperature, pH value, GAD, neutral and alkaline protease are important factors affecting the formation of GABA in the fermentation process of SSP.

国家自然科学基金项目（81660664）；江西省教育厅科学技术研究项目（GJJ170719）