Abstract: In this study,β-D-glucosidase was used to hydrolyze Osmanthus fragrans in order to release flavor precursors.After the hydrolysis,the flavor precursors from Osmanthus fragrans were extracted with aether.By this way,the extraction rate and quality of Osmanthus fragrans extract were improved.The extraction conditions such as dosage of b-D-glucosidase,hydrolysis temperature and time were optimized by single factor test and orthogonal test.The experimenal results indicatd that compared with traditional extraction method the the extraction rate of Osmanthus fragrans extract is increased by 40% and the content of absolute oils in Osmanthus fragrans extract is increased by 11%.

Key words: Osmanthus fragrans extract； &beta, -D-glucosidase； hydrolysis；