Cellulase, pectinases and laccase were simultaneously used for the extraction of theanine from green tea in the present study, and the extraction process was optimized by D-optimal mixture design. On the basis of establishing mathematical model, the optimal extraction conditions for theanine were a material/liquid ratio of 100 g/L, extract at pH 5.6, 55℃and for 2 h with 0.657%cellulase, 0.543%pectinases and 0.600%laccase. Under these conditions, a maximum total pectinases yeild efficiency of 0.421%was observed by the verification test.%以绿茶为原料，采用纤维素酶、果胶酶和漆酶组成的复合酶提取绿茶中的茶氨酸，并采用D-最优混料设计优化提取工艺。由建立的数学模型可知，复合酶提取茶氨酸的最佳工艺条件为茶叶浓度100 g/L，纤维素酶添加量0.657%，果胶酶添加量0.543%，漆酶添加量0.600%，酶解pH 5.6、酶解温度50℃，酶解时间2 h。经过验证试验可知，在最优酶法提取工艺条件下茶氨酸的提取率可达到极大值0.421%。
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