To reveal the patterns of nutrient migration and changes in flavor characteristics of pork skull soup during high-pressure boiling. The nutritional composition， particle characteristics and flavor components of pork skull soup were determined under high-pressure boiling times (20， 40， 60， 90 min and 120 min) using pork skull as raw material， and the sensory evaluation of the soup was performed using electronic tongue and electronic nose techniques. The results showed that the contents of solids， soluble protein， total sugar and minerals showed an overall increasing trend during boiling， and the bone broth had high whiteness and brightness at 60 min. The particle size of bone broth D[3，2] and D[4，3] reached the minimum value at 90 min of boiling and then increased slightly， the absolute value of potential decreased continuously and stabilized after 60 min of boiling. The microstructure showed that the particles increased during the boiling process， and some aggregated particles appeared at 120 min. The content of most fatty acids and glutamic acid and aspartic acid increased during the boiling process from 20 min to 90 min， and then decreased， while the content of other amino acids increased. 5'-AMP decreased and then increased， and 5'-IMP， 5'-GMP， 5'-CMP content all increased first and then decreased， and reached the maximum value at 40， 60 min and 40 min， respectively. The electronic nose and electronic tongue data showed that the odor and taste of pork head bone broth with different high pressure boiling time had large differences， and the odor characteristics of pork head bone broth boiled for 60 min and 90 min were better and light fishy smell. The response value of freshness was the highest in 60 min boiling pork head bone soup. Aldehydes， alcohols and olefins were the main volatile flavor substances in pork head bone soup， and the types and relative contents of volatile flavor substances varied among samples with different boiling times. The comprehensive analysis concluded that 60 min of high pressure boiling was the best boiling time for making pork skull soup， which had higher nutrient content， more stable system and better flavor.