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以鸭骨泥为原料,预处理后经定向酶解得到富含氨基酸的酶解液,从而为制备热反应型肉味香精提供底物。主要研究了预处理温度和时间对鸭骨泥酶解作用的影响,通过正交实验优化了酶法水解的条件,并对酶解液的游离氨基酸组成进行了测定。实验结果表明：鸭骨泥最佳预处理温度和时间为80℃,40min;鸭骨泥最佳酶解条件为胰蛋白酶用量10000IU/g,酶解温度45℃、pH7.5,料液比1：30,酶解时间5h,在此最佳酶解条件下,鸭骨泥水解度达63.18%,平均肽链长度1.58%,氮回收率59.43%;鸭骨泥酶解液含有16种氨基酸,其中必需氨基酸有7种,必需氨基酸占氨基酸总量的56.26%。“,”Duck bone mud as raw material, in order to provide substrate for preparing hot reaction meat flavor, hydrolysate enriching amino acid was prepared through directional hydrolysis after pretreatment.Effects of pretreatment temperature and time on duck bone mud enzymatic hydrolysis were studied in the article. Enzymatic hydrolysis Conditions were optimized through orthogonal test.Free amino acids of duck bone mud hydrolysate were determined. The results showed that the best pretreatment temperature and time of duck bone mud were 80 ℃, 40 min. The best enzymatic hydrolysis condition was： trypsin 10000 IU/g, temperature 45 ℃, pH 7.5, ratio of the material and extraction liquid 1：30, 5 h. In the best enzymatic hydrolysis,degree of hydrolysis of duck bone mud was 63.18%, average peptide chain length 1.581%, Nitrogen rate of recovery 59.43%. Duck bone mud hydrolysate contained 16 free amino acids, 7 essential amino acids, content of essential amino acids was 56.26%.