研究了超声波、微波和超声微波协同3种不同的处理方式对金针菇中游离氨基酸、5′-核苷酸、有机酸和可溶性糖醇释放的影响。结果表明，3种不同处理方式的提取液中的呈味物质含量都要高于热水提取。3种处理方法相比，金针菇提取液中的游离氨基酸、5′-核苷酸、有机酸和可溶性糖醇的含量都是超声微波协同提取>微波提取>超声波提取。采用超声微波协同的处理方式可以更有效的释放金针菇中的呈味物质。

The effects of ultrasonic, microwave and their synergistic action on the release of free amino acid, 5′-nucleotides, organic acid and soluble sugar of flammulina velutipes were studied. The results showed that the total amount of flavor substances from the extracting solution using these three methods are higher than hot water extraction. Comparing the three methods, the content of free amino acid, 5′-nucleotides, organic acid and soluble sugar using ultrasonic-microwave synergistic action is higher than microwave and ultrasonic. The ultrasonic-microwave is synergistic method is more effective on releasing flavor substances from flammulina velutipes.