为探讨鸡汤炖制方式与鸡汤品质之间的关系，以乌骨鸡为原料，家庭用智能燃气灶为设备，通过分析不同的炖制时间和炖制方式对乌鸡汤的感官品质的影响，测定不同乌鸡汤的游离氨基酸含量和嘌呤含量，并采用顶空固相微萃取结合气相色谱-质谱联用技术（SPME-GC-MS）测定乌鸡汤中挥发性风味物质，确定出现代家用智能燃气灶的乌鸡汤炖制条件：中档烧开后继续滚煮10 min，然后转低档小火炖制30 min。结果表明，在此条件下炖制的乌鸡汤呈乳黄色、表面有小粒浮油、汤汁黏度适中，鸡汤香味浓郁，鲜味较适中，滋味醇厚。该条件的汤中风味氨基酸共17种，含量达到35.47 mg/100 mL；嘌呤共4种，含量达到154.74 mg/L；挥发性风味物质共33种，其中烃类12种、醛类12种、酮类3种、醇类4种、含氮和含硫化合物各1种，烃类占13.4%、醛类占71.26%、酮类占2.29%、醇类占11.73%、含氮化合物占0.4%、含硫化合物占0.92%。比较四种煲汤模式的样品，中档烧开后炖10 min，转低档炖30 min后炖制的样品风味佳、营养丰富、嘌呤含量较低且时间较短，是一种营养健康的炖制方式。

The relationship between the quality of chicken soup and stewing way was explored by using silky fowl and intelligent kitchen gas as raw material and equipment, respectively, and the effects of different stewing way and time on the sensory quality of chicken soup were analyzed through determining the contents of free amino acid and purine, and the volatile aromatic compounds were identified using solid phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). The best silky fowl soup stewing condition was determined: cooking the silky fowl soup to a boil for 10 min, and then turning to low heat and cooking for 30 min. The results showed that the stewed chicken soup under this condition had little grain of floating oil with creamy yellow color and the viscosity was moderate with rich aroma and delicious taste. The soup was found to contain 17 free amino acids and 4 purines, and their contents were 35.47 mg/100 ml and 154.74 mg/L, respetively. A total of 33 volatile components were identified in the soup, including 12 hydrocarbons, 12 aldehydes, 3 ketones, 4 alcohols, and 2 nitrogen compounds and sulfur compounds, and the percentage were accounted for 13.4%, 71.26%, 2.29%, 11.73%, 0.4% and 0.92%, respectively. Compared with the samples of four kinds of stewing modes, the samples with medium-grade boiling for 10 min and low-grade stewing for 30 min have good flavor, rich nutrition, low purine content and short time, which is a kind of healthy and nutritious stewing way.