中文摘要：

研究大豆脂肪氧合酶（LOX）强化香菇风味基料风味成分的影响因素.SDE装置抽提、GC-MS分析鲜香菇的主要风味成分,并以此作为考察指标,研究LOX酶促过程的因素条件对香菇风味基料风味成分产生的影响,优化其工艺条件.结果表明,鲜香菇中八碳化合物占挥发成分的44.13％、含硫化合物为21.53％、酯类化合物为7.60％.八碳化合物中1-辛烯-3-醇、1-辛醇、3-辛酮、2-辛烯-1-醇等对鲜香菇风味的贡献率为最大,1,2,3,5,6-五硫杂环庚烷等含硫化合物也是香菇的重要风味组成.酶促体系的pH、温度、搅拌速度、通氧速率等因素条件对风味成分产生有一定影响,试验确定酶促强化风味的工艺条件为：质量分数0.5％ LOX粗酶液、质量分数0.4％葵花籽油水解液、pH 5.0、温度40℃、搅拌速度500 r/min、通氧速率50 mL/min、时间40min.添加葵花籽油水解液和LOX酶处理可明显提升香菇风味基料的风味成分组成.

英文摘要：

In this paper,we studied the soybean lipoxygenase （LOX） strengthen the intluence factors of mushroom ilawvor base makings flavour ingredients. SDE device extraction,GC-MS analysis the main flavor ingredients of fresh mushroom,and as the examining index to study the impact that LOX factors of enzymatic process conditions on the mushronm flavor base makings flavour ingredients,optimizing the process conditions. The results showed that eight carbon compounds accounted for 44.13% of volatile component in the fresh mushroom,with 21.53% sulfur compounds,esters compounds of 7.60%. Eight carbon compounds such as 1-octene-3-ol,1-octanol, 3-symplectic ketone,2-octene-l-ol have maximum contributed to fresh mushroom flavor, and sulfur compounds such as1 ,2,3,5,6-pentathiepane were also important flavor components in mushroom. Factors and conditions of enzymatic system such as pH,temperature,stirring speed, oxygen rate had certain influence on flavor ingredients,The conditions determined by experiment of enzymatic improved flavor process were 0.5% LOX crude extract,0.4% hydrolyzed sunflower seed oil ,pH 5.0, reaction temperature 40 ℃ ,stirring speed 500 r/min,oxygen rate 50 mL/min,incubation time 40 min. Added hydrolyzed sunflower seed oil and LOX enzyme treatment could obviously enhance the flavor ingredients of mushroom flavor base.