Abstract:In order to explore the effect of adding hairy fig roots on the quality and flavor of broth, contents of soluble protein, total soluble sugar, reducing sugar, polyphenol, flavonoid, psoralen, bergapten, volatile components and antioxidant activity were determined in the broths which were made by hairy fig roots, chicken meat and porkchops. The results showed that the contents of soluble protein, total soluble sugar, reducing sugar and psoralen in the broth supplemented with hairy fig roots were significantly increased (P< 0.05), but had no significant effect on flavonol and polyphenol contents (P>0.05). The contents of soluble protein, total soluble sugar, reducing sugar and psoralen were 0.91 mg/mL, 1.29%, 0.76mg/mL and 4.02 μg/mL, respectively, in hairy fig roots-chicken broth. The contents of soluble protein, total soluble sugar, reducing sugar and psoralen were 0.20 mg/mL, 1.14%, 0.65mg/mL and 3.08 μg/mL, respectively, in hairy fig roots-porkchop broth. Bergapten was not detected in all broth. The content of protein in hairy fig root soup was 0.02 mg/mL, and the contents of total soluble sugar and reducing sugar was slightly lower than that in broth. Contents of psoralen and bergapten were 19.14 and 5.2 μg/mL, respectively, in hairy fig root soup. 49 volatile components were detected from the all soup and broth by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), mainly including alkanes, aldehydes and aromatic substances. The characteristic volatile omponents of all soup and broth were analyzed using unsupervised principal component analysis (PCA), and and supervised orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to distinguish the overall differences between groups. It was found that the volatile components of broth with and without the addition of hairy fig root were significantly different. Hexanal, decane, 2,5-dimethyl-nonane, 4-methyl-decane, 5,7-dimethyl-Undecane, 3,6-dimethyl-decane, dodecane, 8-methyl-heptadecane, 2-methoxy-3-(1-methylethyl)-pyrazine and 1,3-bis(1,1-dimethylethyl)-benzene were found to be the main characteristic difference markers of hairy fig root-chicken broth and chicken broth. Hexanal, heptanal, (E)-2-octenal, 3,6-dimethyl-decane, 2-pentyl-furan, 1,3-bis(1,1-dimethylethyl)-benzene and o-Xylene were found to be the main characteristic difference markers of hairy fig roots-porkchop broth and porkchop broth. In a certain concentration range, the antioxidant activity of the broth after adding the hairy fig roots was significantly enhanced. In conclusion, the addition of hairy fig roots can improve the nutritional quality, promote the formation of aromatic flavor substances and enhance antioxidant activity of broth.