Abstract:This study mainly focused on the production of mixed pear juice by adding different proportions（volume ratios）of Nanguo pear juice to Xinli 7 pear juice. The basic physical and chemical indicators,total phenolic content,total flavonoid content,and antioxidant activity of mixed pear juice were determined. The volatile components were analyzed using headspace-gas chromatography-ion mobility spectroscopy（HS-GCIMS）,and the appropriate raw material ratio was determined using a fuzzy mathematical sensory evaluation method. The results showed that when the ratio of Xinli 7 pear juice to Nanguo pear juice was 7∶3（volume ratio）,the sensory evaluation was the best,with a comprehensive evaluation score of 6.28. The contents of total phenols and total flavonoids were relatively high,and the DPPH free radical scavenging rate and ABTS+ free radical scavenging rate were high,and there were many types and contents of volatile substances. Therefore,the study recommended the production of mixed pear juice with a 7∶3（volume ratio）ratio of Xinli 7 pear juice and Nanguo pear juice.