为了提高兰茂牛肝菌利用率和附加值，以氨基酸态氮含量为指标，在单因素试验基础上采用正交试验优化中性蛋白酶、木瓜蛋白酶、风味蛋白酶酶解条件和复配配比，采用全自动氨基酸分析仪和高效液相色谱技术对酶解液中游离氨基酸、有机酸、呈味核苷酸等滋味成分进行分析，结合味觉活性值(Taste activity value, TAV)和等效鲜味浓度（Equivalent umami concentration, EUC）评价。结果表明，最优酶解工艺为：料液比1:20（m/m），pH值为7.0，温度为50 ℃，时间为1.5 h，中性蛋白酶、风味蛋白酶和木瓜蛋白酶添加量分别为0.60%、0.90%、4.70%（以兰茂牛肝菌粉计，m/m），此条件下获得的兰茂牛肝菌酶解液的氨基酸态氮为124.01 mg/100 mL、游离氨基酸总量为12.33 mg/g、呈味核苷酸总量为96.48 μg/g、有机酸总量为4511.59 μg/g，EUC值为2.46 g MSG/100 g。因此，兰茂牛肝菌经最优工艺酶解后得到的酶解液味道鲜美，营养丰富，满足人们的需求，为兰茂牛肝菌的精深加工提供了理论基础。
In order to improve the utilization rate of Lanmaoa asiatica. On the basis of single factor test, orthogonal test was used to optimize the hydrolysis conditions and compound ratio of neutral protease, papain and flavor protease by amino acid nitrogen as the indicator, and then amino acid automatic analyzer and high performance liquid chromatography were used to analyze the free amino acid, organic acid, flavor nucleotides. The contribution to taste was evaluated by taste activity value (TAV) and equivalent umami concentration (EUC). The results showed that the optimal enzymatic hydrolysis process was as follows: solid-liquid ratio 1:20 (w/w), pH 7.0, at 50 ℃, hydrolyze for 1.5 h, addition amount by weight ratio was neutral protease 0.60%, flavor protease 0.90%, papain 4.70%. Under the condition, the amino acid nitrogen of the enzymatic hydrolysate was 124.01 mg/100 ml, the total amount of free amino acids was 12.33 mg/g, the total amount of flavoring nucleotides was 96.48 μg/g, and the total amount of organic acids was 4511.59 μg/g, and the EUC is 2.46 g MSG/100 g. Therefore, the Lanmaoa asiatica enzymatic hydrolysate with the optimal process is delicious and nutritious, which met people's needs and provided a theoretical basis for the further processing of Lanmaoa asiatica.