中文摘要：

研究了 Aspergillus oryzae 3.042发酵制备豆酱过程中样品的血管紧张素转换酶（ACE）抑制活性的变化，并对相关化学成分的变化进行了分析。发酵前期样品的 ACE 抑制活性迅速升高，然后保持平稳，后酵8周所得样品的 IC50值为0.390 mg/mL。发酵过程中多肽的含量前期迅速增加然后降低，γ-氨基丁酸（GABA）的含量持续降低，而样品颜色则逐渐加深。美拉德反应产物对发酵后期样品稳定的高活性起着重要作用，这为高 ACE 抑制活性的功能性调味品的研发提供理论指导。

英文摘要：

The changes of inhibitory activity of angiotensin I-converting enzyme （ACE）during the fermentation process of soybean paste started with Aspergillus oryzae 3.042 are investigated,and the relevant chemical components changes are also analyzed.The ACE inhibitory activity of the sample elevates drastically in the early stage of fermentation,and then remains steady,with an IC50 value of 0.390 mg/mL for the sample post-fermented for 8 weeks.During the fermentation process,the peptide content increases initially and then declines,the content of γ-aminobutyric acid （GABA） decreases continuously,and the color of the sample keeps getting darker gradually.The results suggest that Maillard reaction products make a good contribution to the high and stable activity of the sample particularly in the late stage of fermentation,which could provide theoretical guidance for the development of functional condiment with good ACE inhibitory activity.