Black cardamom is the dried ripe fruit of Amomum tsao-ko Crevost et Lemaire, which is both a materia medica and an important spice widely appreciated in eastern and southeastern Asia. Metabolomics methods were applied here to study the composition and content of essential oils of black cardamom dried under various temperatures, 25 °C, 40 °C, 55 °C, 70 °C, 85 °C and 100 °C. Samples dried under 55 °C shared the highest oil yield, and treatment with higher temperatures (85 °C and 100 °C) resulted in low oil yielded. Multivariate analyses indicated that the content of compounds varied with different drying temperatures. High drying temperatures (85 °C and 100 °C) produced dried samples richer in monoterpene hydrocarbons, whereas lower temperatures yielded (E)-2 unsaturated aldehydes. Eucalyptol, the main constituent of this extract accumulated highly in 100 °C dried samples. The current study would aid researchers to set specific drying temperatures targeted to abtain pre-selected natural products.

黑豆蔻是砂仁草的成熟果实Crevost et Lemaire，既是本草又是重要的香料，在东亚和东南亚广受赞赏。本文采用代谢组学方法研究了在不同温度，25°C，40°C，55°C，70°C，85°C和100°C下干燥的黑豆蔻精油的成分和含量。在55°C下干燥的样品具有最高的出油率，较高温度（85°C和100°C）的处理导致出油率低。多变量分析表明，化合物的含量随干燥温度的不同而变化。较高的干燥温度（85°C和100°C）产生的干燥样品富含单萜烃，而较低的温度则产生（E）-2不饱和醛。桉树油，这种提取物的主要成分在100°C干燥样品中高度积累。