【摘要】 [目的]研究酶解工艺对香菇风味物质的影响。[方法]采用优化后的酶解工艺，以游离氨基酸、5’-核苷酸、等效鲜味浓度（EUC）、挥发性风味物质及感官评价为指标，多角度探讨酶解工艺对香菇风味物质的影响。[结果]酶解后，香菇中游离氨基酸含量为19.85 mg/g，为酶解前的1.45倍，其中谷氨酸和天冬氨酸含量分别提升了83.80%,27.13%;5’-核苷酸含量为0.44 mg/g，为酶解前的1.76倍，其中5’-GMP含量提升了166.67%,5’-AMP提升了125.00%;EUC为63.35 g/100 g，为酶解前的2.03倍。酶解前后挥发性成分种类及数量也有较大差异，酶解后综合感官评分显著提高。[结论]酶解工艺对香菇中非挥发性风味成分提升有明显效果，并显著改变了香菇的挥发性成分。更多还原

【Abstract】 [Objective] To study the effect of the enzymatic hydrolysis process on the flavor compounds of Lentinula edodes. [Methods] The optimized enzymatic hydrolysis process is adopted, with free amino acid, 5’-nucleotide, equivalent umami concentration(EUC), volatile flavor compounds, and sensory evaluation as indicators, to explore the effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes from multiple perspectives. [Results] After enzymatic hydrolysis, the free amino acid content in Lentinula edodes is 19.85 mg/g, 1.45 times higher than that before enzymatic hydrolysis, with glutamic acid and aspartic acid increasing by 83.80% and 27.13%, respectively. The 5’-nucleotide is 0.44 mg/g, 1.76 times higher than that before enzymatic hydrolysis, with 5’-GMP increasing by 166.67% and 5-AMP by 125.00%. The EUC is 63.35 g/100 g, 2.03 times higher than that before enzymatic hydrolysis. There are also significant differences in the types and quantities of volatile components before and after enzymatic hydrolysis. The sensory score is significantly improved after enzymatic hydrolysis. [Conclusion] The enzymatic hydrolysis process significantly enhances the non-volatile flavor compounds of Lentinula edodes and noticeably changes their volatile components.更多还原