Abstract: The functional ingredients of bacterial soybean lobster sauce（SLS）, black bean lobster sauce（BBLS）, mung bean lobster sauce（MBLS）, pea lobster sauce（PLS）, foot bean lobster sauce（FBLS）, red bean lobster sauce（RBLS）and red phaseolus bean lobster sauce（RPBLS）were investigated. The results indicated the moisture content of the seven kinds of lobster sauce was range 45% to 55%. SLS, BBLS, PLS and MBLS showed strong fibrinolysin activity and amylase activity. The fibrinolysin activity and amylase activity of SLS was（149.07±6.63）IU/g and（120.07±0.39）U/g respectively, which was the highest of the seven kinds of lobster sauce. All of the seven kinds of lobster sauce have DPPH free radical scavenging activity with the order of SLS> BBLS> MBLS> PLS> FBLS> RBLS> RPBLS. The DPPH free radical scavenging activity of SLS was 98.14±1.01%. There was great difference on the content of acid soluble polypeptides between the different kinds of lobster sauce. The content of acid soluble polypeptides of SLS and PLS was（82.79±3.14）mg/g and（42.63±1.17）mg/g respectively, and the content of acid soluble polypeptides in the other five kinds of lobster sauce was rang 25 mg/g to 29 mg/g. The content of free amino acids of SLS, BBLS, MBLS and PLS was（38.89±2.27）mg/g, （32.91±1.13）mg/g, （27.80±0.79）mg/g and（34.12±1.57）mg/g respectively, however, the content of free amino acids of the other three kinds of lobster sauce was only about half of that of SLS. The functional ingredients analysis showed that soybean was the most suitable raw materials for lobster sauce.