本研究利用超声波辅助提取技术，结合生物酶破壁技术，以北虫草子实体为研究对象，以核酸提取率为评价指标，进行单因素实验和正交实验，摸索食用菌子实体风味成分提取的方法及各工艺参数。研究结果表明：影响北虫草子实体核酸提取率的因素从大到小依次为：超声波功率＞纤维素酶添加量＞超声波处理时间＞提取温度。最佳条件为：超声波功率175 W，纤维素酶添加量1.6 g/L，超声波处理时间50 min，提取温度75 ℃，提取率为77.03%。

In this article, the extraxtion of the flavor substance from North Cordyceps were studied. Using RNA extraction rate as evaluation indexes, the single factor experiments and the orthogonal experiment were designed and done. The results showed that the order of effects of extraction factors on extraction rate was: ultrasonic power > cellulase dosage > ultrasonic treatment time > extraction temperature. The best conditions were as follows: ultrasonic power 175 W, adding amount of the cellulose 1.6 g/L, ultrasonic treatment time of 50 min, and extraction temperature 75 ℃.

广东省国际合作项目（2011B050300014）