中文摘要：

糖、有机酸和芳香物质的组分及其含量是组成果实品质的重要经济生物学性状，对果实的口感和风味有重要影响。采用气相色谱一质谱联用技术，对砀山酥梨成熟期果实主要品质特征成分进行检测和分析，探索并建立酥梨果实代谢谱分析中样品制备、检测以及数据处理的相关技术和方法。方法学考察结果表明，该方法具有艮好的精密度、稳定性和重现性。酥梨有机相提取物的定性分析结果显示，其主要代谢物包括碳氢化合物、醇类、醛类、酮类、挥发酸类、酯类等；水相提取物的主要代谢物为糖类、糖醇、有机酸类等。本研究建立的酥梨果实主要品质特征成分的代谢谱分析技术平台，将为进一步开展酥梨果实品质相关的代谢组学研究提供实验依据。

英文摘要：

The contents of sugars, organic acids and volatiles are the main biological characters which affect the quality and the taste of pear fruits. The metabolites in mature pear fruits were analyzed by gas chromatogra- phy-mass spectrometry which aimed to explore and establish the metabolomic methods including sample prepara- tion, examination and data processing. The method showed perfect accuracy, stability and reproducibility on the basis of the methodological analysis. The quantitative analysis suggested the major metabolites in organic phase extract of mature pear fruits were carbohydrates, alcohols, aldehydes, ketones, volatile acids, esters, etc., and those in polar phase extract of mature pear fruits were sugars, sugar alcohols, organic acids, etc. The platform of meta- bolic profiling analysis on the major quality components established in this experiment will provide the experi- mental foundation for the metabolomic analysis on the quality formation of pear fruits.