Abstract:Study the red-acid soup difference of components between the workshop and the industrial.In addition，the determination of minerals（calcium，magnesium，sodium，potassium），nitrites and organic acids（lactic acid，acetic acid and citric acid）were in accordance with national standards.The determination of volatile mineral components（limonene，citral，spa-pinene，ethyl linolenic acid，ethyl linoleate and glycol acetate）were carried out by gas chromatography.The functional components（lycopene and capsaicin）were determined by high performance liquid chromatography（HPLC）.The content of calcium and magnesium in the red acid soup was relatively high，and the content of nitrite was not excessive，which was a food with high potassium and low sodium.In addition，the lactic acid content of the workshop products was about 1.7 times that of the industrial products（P＜0.01），but the acetic acid and citric acid content of the industrial products was higher than that of the workshop products（P＜0.01）.The contents of six volatile components，including limonene，citral and ethyl linolenic acid and so on，had statistical significance.Among them，the contents of limonene，citral and query-pinene in industrial products were 41 times，41 times and 95 times of those in workshop products，respectively.There was no significant difference in the content of lycopene and capsaicin in industrial products，but the content of lycopene in industrial products was higher than that of capsaicin（P＜0.05）.So the industrial product retained the flavor component of the red acid soup to a greater extent，and the nutritional value was better than the workshop product.