The fatty acids in Yangjiang lobster sauce were analyzed by GC/MS to evaluate the nutritional value and to provide experimental data for its medical value.

• 为评价豆豉的营养价值并探讨其药用价值提供实验数据,利用气相色谱/质谱联用仪(GC/MS)对广东阳江豆豉中的脂肪酸成分进行了分析。