Abstract:To explore the effect of the addition of hairy fig roots on the quality and flavor of broth， Radix Fici Hirtae， chicken， and pork chops were taken as the raw materials to make broth. The contents of soluble protein， total soluble sugar， reducing sugar， polyphenol， flavonoid， psoralen， bergapten， volatile components，and antioxidant activity in the broth were determined. The result showed that the contents of soluble protein，total soluble sugar， reducing sugar， and psoralen in the broth with hairy fig roots added were significantly increased， but had no significant effect on the contents of flavonol and polyphenol. There were 49 volatile components detected from the broth， mainly including alkanes， aldehydes， and aromatic substances. The principal component analysis（PCA） and orthogonal partial least squares-discriminant analysis（OPLS-DA） were 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. The main characteristic difference markers of chicken broth with and without hairy fig root were found to be 10 compounds including hexanal and decane， and that of porkchop broth with and without Radix Fici Hirtae to be 7 compounds including hexanal and heptanal. In a certain concentration range， the antioxidant activity of the broth with the hairy fig roots was significantly enhanced.