为高效利用香菇煮菇水中的呈鲜物质，采用5′-磷酸二酯酶对香菇煮菇水进行单因素试验和正交试验酶解工艺优化，并对酶解后5′-核苷酸质量浓度和等效鲜味含量（EUC）进行评价。结果表明，5′-磷酸二酯酶酶解香菇煮菇水提高5′-核苷酸质量浓度的最佳工艺条件为酶解pH值5.0、酶解温度50 ℃、加酶量0.3%、酶解时间2 h，在此条件下5′-核苷酸质量浓度3.80 g/L。酶解可显著提高香菇煮菇水中5′-AMP和5′-GMP含量，EUC值从酶解前的273.71 g/L显著升高至436.27 g/L，酶解后EUC值约为酶解前的1.59倍。这一结果表明，对香菇煮菇水进行适当酶解，可以显著增强其鲜味。

To improve the content of umami substance in boiling water of Lentinus edodes,the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L.edodes boiling water with 5′-phosphodiesterases (5′-PDEs).The 5′-nucleotides content and equivalent umami concentration (EUC) were also evaluated after enzymatic hydrolysis by 5′-PDEs.Results showed that the optimum conditions for enzymatic hydrolysis to improve the content of 5′-nucleotides in boiling water of L.edodes by 5′-PDEs were as follows: pH value of 5.0,enzymatic hydrolysis temperature of 50℃ ,enzymatic addition amount of 0.3% and enzymatic hydrolysis time of 2 h.Under these conditions,the content of 5′-nucleotides was 3.80 g/L.Enzymatic hydrolysis could significantly increase the contents of 5′-AMP and 5′-GMP in boiling water of L. edodes,and the EUC value was significantly increased from 273.71 g/L before enzymatic hydrolysis to 436.27 g/L,which was about 1.59 times higher of before.The results showed that proper enzymolysis of L.edodes boiling water could significantly enhance its umami taste,which would provide technical support for the development of seasoning in boiling water of L.edodes.