研究了5＇-磷酸二酯酶强化香菇鲜味成分的工艺条件及其作用.在香菇打浆料中添加5＇-磷酸二酯酶及酵母粉,研究各因素对5＇-核苷酸产量的影响.结果表明,酵母粉用量、5＇-磷酸二酯酶用量、酶解体系pH值、酶解温度及时间等因素对鲜味核苷酸生成有重要影响,正交试验优化的酶解工艺条件为：酵母粉用量5%,5＇-磷酸二酯酶用量5%,pH值4.0,酶解温度60℃,酶解时间60min.在此条件下制备的香菇风味基料中鲜味核苷酸（5＇-IMP、5＇-GMP）产量达到30.01 mg/g,较未经5＇-磷酸二酯酶处理基料的鲜味核苷酸产量提高了3倍.%Effects of 5＇-phosphodiesterase and yeast on the formation of Lentinus edodes taste compounds were studied in this paper. 5＇-phosphodiesterases and yeast powder were added in crushed homogenate liquid of mushroom Lentinus edodes, and 5＇-nucleotide yield was detected. Results showed that the taste compounds contents of fresh Lentinus edodes were strengthened by 5＇-phosphodiesterase and yeast. The strengthening condition was 5% yeast, 5% 5＇-phosphodiesterase, pH 4.0, reaction temperature 60 ℃ , reaction time 60 min. 5＇-nucleotide yield was 30.01 mg/g under the optimization condition, which was triple as the control without 5＇-phosphodiesterase.
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