主要观测指标：紫外分光光度计检测吸光率（A值）及纯度、琼脂糖凝胶电泳、目的基因测序。
MAIN OUTCOME MEASURES:Ultraviolet spectrophotometer absorbance (A) and purity, agaroses gel electrophoresis, and objective gene sequencing.
利用蛋清液、明胶、蛋白酶等对酿造酱油的二次沉淀进行澄清试验，利用紫外分光光度法对处理后的酱油吸光度值进行了测定。
The effects of egg white solution, gelatin and protein enzyme on clarification of the second precipitation in brewed soy sauce were investigated through L9(34) orthogonal experiment.
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