In this paper, we studied the soybean lipoxygenase(LOX) strengthen the influence factors of mushroom flavor 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 mushroom 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-1-ol have maximum contributed to fresh mushroom flavor, and sulfur compounds such as 1, 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.
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