Abstract:This paper aimed to explore the optimal ultrasonic-assisted hydrolysis of bovine bone proteins with two enzymes. On the basis of single factor experiment，the optimal conditions of ultrasonic-assisted hydrolysis with two enzymes were determined by response surface methodology.According to headspace-solid phase micro extraction-gas chromatography/mass spectrometry（HS-SPME-GC/MS），the volatile components of the samples hydrolyzed by ultrasonic-assisted double enzymes were analyzed.The results showed that：material-liquid ratio 1 ∶8 （g/mL），ultrasonic time 60 min，ultrasonic power 450 W and ultrasonic temperature 51 ℃.At this time，the degree of hydrolysis was 20.73%，which was close to the predicted value.Total of 38 kinds of volatile flavor components were detected in the sample，5 aldehydes，15 alcohols，4 ketones，3 hydrocarbons，6 acids and 5 heterocyclic compounds，with the contents of aldehydes 164.52 μg/kg，alcohols 445.08 μg/kg，ketones 123.56 μg/kg，hydrocarbons 39.6 μg/kg，acids 20.7 μg/kg and heterocyclic compounds 32.25 μg/kg，among which aldehydes and alcohols contributed the most to the flavor of the samples.