香蕈的鲜味成份主要含于菌丝的细胞液中,但一直尚未可供实际应用的提取方法。日本经过反复精心地研究,将培养出的香蕈菌丝,放入重量3倍的蒸馏水中,把pH调节到5.0,再在45～55℃温度条件下放置3～6小时,这时香蕈菌丝体本身产生大量的β-1.3葡聚糖酶和壳多糖酶,能够溶解菌丝体的细胞膜,从而使其细胞液溶于水中,然后将菌丝滤出,把滤液加热至70℃并维 Fragrance of the main components of the mushrooms contained in the mycelium cytosol, but has not yet been available for practical application of the extraction method. Japan after repeated careful study, the cultivated mushroom mycelia, into three times the weight of distilled water, the pH adjusted to 5.0, and then placed at 45 ~ 55 ℃ temperature conditions for 3 to 6 hours, when the mushroom The mycelium itself produces a large amount of β-1.3 glucanase and chitinase, which can dissolve the mycelium cell membrane so that its cytosol is dissolved in water, and then the mycelium is filtered off, the filtrate is heated to 70 ° C dimension