Abstract:α-Amino nitrogen content and protein content were used as indicators based on the effection of four single factors including the different enzyme dosage，enzymolysis time，enzymolysis temperature and enzymolysis pH value on the extraction rate of Agaricus bisporus flavourings.Box-behnken response surface design method was adopted to select the amount of enzyme，the temperature of enzymolysis and the time of enzymolysis as independent variables.The interaction of each variable and their effects on the extraction rate of Agaricus bisporus was studied by central combination deign.The results showed that the cellulose enzymatic hydrolysis extraction of Agaricus bisporus optimum process conditions of flavoring substances of cellulase enzyme dosage 1 257.04 U/g，enzymolysis time 110.09 min，enzyme solution temperature 50.2℃.Combined with the actual conditions，adjusting the factors as follows：enzyme dosage 1 000 U/g，enzymolysis time 110 min，enzymolysis temperature 50 ℃.In this condition，the α-amino nitrogen average content of these three parallel experiments was 27.94 mg/g，which basically consistented with the predicted value，proving the model was reliable.