Optimization of Ultrasonic Assisted Enzymatic Extraction of Tasty Components from the Stipe of Lentinula edodes

In this study, the stipe of Lentinula edodes was used as raw material. The method of ultrasonic assisted enzymatic was used to extract tasty components from the mushroom stipe. Based on the results of single factor test, the ultrasonic time, the amount of cellulase and the solid-to-liquid ratio were found to be the significant factors. Thus, the comprehensive scores of soluble sugar, tasty peptide and free amino acid were selected as the response value to optimize the extraction technology of tasty components by the response surface methodology. The results showed that optimal extraction conditions were as follows:The ultrasonic power was 120 W, the ultrasonic time was 15 min, the enzymatic hydrolysis time was 1.0 h, the enzyme dosage was 0.46% and the ratio of solid to liquid was 1:30 g/mL. At the above conditions, the contents of soluble sugar, tasty peptide and free amino acid were 73.38, 26.23 and 595.42 mg/g respectively, and the comprehensive score of tasty components was 0.9916. The error between the prediction value and 0.9795 was 1.24%, which indicated that the model had good prediction. This study provides technological reference for the development and utilization of flavor substances in Lentinus edodes.