目的 研究红酒包装跌落状态下的应力和变形情况，对缓冲衬垫进行优化设计。方法 运用Ansys Workbench建立红酒包装的实体模型，并进行跌落的仿真模拟，根据结果分析包装的受力以及变形情况。以衬垫底座厚度和衬垫壁高度为设计变量，以整体变形、衬垫质量为优化目标，对红酒包装进行多目标优化设计。结果 包装件的最大变形量为137.01 mm，优化后的衬垫底座厚度为23.06 mm，衬垫壁高度为183.1 mm。结论 在衬垫质量基本不变的前提下，找到了最优方案，进一步提高了对红酒的保护能力，降低了红酒在跌落时的破损率。

The work aims to study the stress and deformation of the red wine package in the process of dropping and optimize the design of buffering cushion. Ansys Workbench was used to build the physical model of the red wine package. Moreover, the stress and deformation of the package were analyzed according to the results of drop simulation. A multi-objective optimization design of the red wine package was carried out, with the thickness of cushion base and the cushion wall height as the design variables, and the overall deformation and cushion mass as the optimization objectives. The maximum deformation of the package was 137.01 mm, the thickness of the optimized cushion base was 23.06 mm, and the cushion wall height was 183.1 mm. The best scheme was found under the premise that the cushion mass remains basically unchanged. The scheme further improves the protection capability of the red wine and reduces the breakage rate of the red wine when it falls.