对砂仁精油的成分进行了分析,并以"红实美"草莓为试验材料,研究了不同浓度砂仁精油浸泡处理对草莓果实低温保鲜(4℃)的效果。结果表明:砂仁精油主要含有杜松醇(11.41%)、十八碳烯酸甲酯(8.99%)、十氢-2-亚甲基-5,5,8a-三甲基-1-萘乙醛(5.06%)和十六烷酸甲酯(4.73%)等。砂仁精油对草莓果实具有显著的保鲜作用,其中以精油浓度80～160μg/mL处理效果最好,可有效降低草莓的腐烂指数,减缓草莓中可溶性固形物、总糖和VC的损失速度,延长草莓的贮藏时间。

The chemical composition of Fructus Amomi essential oil was analyzed.Meanwhile,fresh strawberry(Fragaria ananassa Duch.cv.Hongshimei) was used as the experimental material and different concentrations of Fructus Amomi essential oil was applied to study on the preservation effects of the strawberry.The results showed that the composition of Fructus Amomi essential oil were relatively complex and the mainly contained cadinol(11.41%),mythyl ester of octadecenoic acid(8.99%),naphthalene acetaldehyde(5.06%) and mythyl ester of hexadecanoic acid(4.73%).The Fructus Amomi essential oil showed remarkable effects on the preservation of strawberry at the concentration between 80~160μg/mL.The decay index decreased,the losing speed of soluble solid,total sugar and vitamin C on strawberry were all effectively reduced and the storage life time was extended.