纸袋和无纺布袋套袋处理对肥城桃风味物质影响.docVIP

纸袋和无纺布袋套袋处理对肥城桃风味物质影响 　　摘要：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（HS-SPME）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。 　　关键词：肥城桃；套袋；可溶性糖；有机酸；香气物质 　　中图分类号：S621.105+.9 文献标识号：A 文章编号：1001-4942（2017）04-0055-05 　　Effects of Bagging with Paper Bags and Non-Woven 　　Bags on Flavor Compounds of Feicheng Peach 　　Li Guixiang1， Zhang Anning1， Wang Xiaoyou2， Yin Xinghua3， Dong Xiaomin1， 　　Liu Wei1， Zhang Yi1， Teng Xingrong1， Zhang Shoumin1 　　（1.Shandong Institute of Pomology，Taian 271000，China；2. Mengyin Bureau of Fruit Industry， Mengyin 276200， China； 　　3. Mengyin Institute of Agricultural Sciences， Mengyin 276200，China） 　　Abstract The effects of bagging with 4 kinds of paper bags and 3 kinds of non-woven bags on Hongli Feicheng peach were tested. The soluble sugar， organic acid and aroma compounds of peach fruits were identified and quantified using headspace solid phase microextraction combined with gas chromatography-mass spectrometry （GC-MS） and high-performance liquid chromatography （HPLC）. The results showed that there were differences of sugar and acid contents in fruits with different bagging treatments. The sugar content of peach fruits was increased when bagged with single-layer black inner yellow outer paper bag and double-layer white inner yellow outer paper bag. The organic acid content of all the bagged fruits was significantly increased except the single-layer black inner yellow outer paper bag. The composition and relative contents of aroma components were decreased after bagging. Combined with the detection results of soluble sugar， organic acid and aroma compounds， the single-layer black inner yellow outer paper bag was suitable for Hongli Feicheng peach fruit bagging. 　　Keywords Feicheng peach； Bagging； Soluble sugar； Organic acid； Aroma compounds 　　桃果??套袋作为生产优质无公害果品的主要途径和技术措施，可以