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4 511.59 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 and added value of Lanmaoa asiatica, the enzymatic hydrolysis conditions and compound ratio of neutral protease, papain and flavor protease were optimized by using amino acid nitrogen as the indicator and by the orthogonal test on the basis of single factor experiments. Then, amino acid automatic analyzer and high performance liquid chromatography were used to analyze the tasting subtances such as free amino acids, organic acids and flavor-active nucleotides in the the hydrolysate, in comabination with the evaluation of taste activity value (TAV) and equivalent umami concentration (EUC). The results showed that the optimal enzymatic hydrolysis process was: material-liquid ratio, 1:20 (m/m); pH, 7.0; temperature, 50 ℃; time, 1.5 h; addition amounts of neutral protease, flavor protease and papain (by weight ratio), 0.60%, 0.90% and 4.70%, respectively. Under such conditions, 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, total amount of flavor-active nucleotides was 96.48 μg/g, total amount of organic acids was 4 511.59 μg/g, and EUC value was 2.46 g MSG/100 g. Therefore, the Lanmaoa asiatica enzymatic hydrolysate prepared through the optimal process was delicious and nutritious, which meets people's needs. This study provides a theoretical basis for the further processing of Lanmaoa asiatica.

云南省科技厅创新引导与科技型企业培育计划项目（202104AR040011）；云南省重大科技专项计划项目（202002AE320003；202002AE320003-04）