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以红里肥城桃为试验材料,使用4种纸袋和3种无纺布袋进行套袋处理,采用高效液相色谱(HPLC)技术、顶空固相微萃取(HSSPME)结合气相色谱-质谱(GC-MS)联用技术,分析套袋对桃果实可溶性糖、有机酸和香气物质的影响。结果表明,果实糖酸含量在不同套袋处理之间有差异,单层外黄内黑纸袋、双层外黄内白纸袋对红里肥城桃果实含糖量有提升作用,除单层外黄内黑纸袋外的其他袋型都大幅提高了有机酸含量;套袋后降低了香气物质的成分种类和相对含量。综合可溶性糖、有机酸、香气物质的检测结果,单层外黄内黑纸袋是适合红里肥城桃果实套袋的袋型。
The experiment was carried out in the bagged bag of red peach, with four kinds of paper bags and three kinds of non-woven bags. High performance liquid chromatography (HPLC), headspace solid phase microextraction (HSSPME) and gas chromatography-mass spectrometry GC-MS) was used to analyze the effects of bagging on soluble sugars, organic acids and aroma components of peach fruits. The results showed that the contents of sugar and acid in fruit were different among different bagging treatments. The monolayer inner yellow black paper bag and the double outer yellow inner white paper bag could enhance the sugar content of red peach fruit peach except the single outer yellow Other bags outside the black paper bag significantly increased the organic acid content; after bagging reduced the types and relative content of aroma components. Based on the test results of soluble sugar, organic acid and aroma substance, the single-layer yellow inner black paper bag is suitable for bagging of red peach fruit.