为了解白皮大蒜和紫皮大蒜精油成分及生物活性差异，采用水蒸气蒸馏法提取白皮大蒜和紫皮大蒜精油,通过气相色谱质谱联用仪(GC-MS)分析测定两种大蒜精油的可挥发性成分；用对倍稀释法研究两种大蒜精油对几种常见病原菌的抑制活性；采用小叶碟法测定两种大蒜精油对斜纹夜蛾的拒食活性；并检测白皮、紫皮大蒜精油对ABTS、DPPH和OH自由基的清除作用。结果表明：白皮大蒜精油鉴定出26种成分，占精油的95.79%；紫皮大蒜精油鉴定出22种成分，占精油的94.26%，主要杀菌物质大蒜辣素和大蒜新素在紫皮大蒜（59.34%）中的含量比白皮大蒜（50.11%）多；两种大蒜精油对实验用菌有明显抑制作用，尤其紫皮大蒜精油对枯草芽孢杆菌、白色念珠菌、热带假丝酵母菌和板栗疫病的抑制效果比白皮大蒜好；白皮大蒜和紫皮大蒜精油对斜纹夜蛾24 h平均拒食率分别为52.97%和100%；白皮大蒜精油对ABTS和DPPH自由基的清除率高于紫皮大蒜精油，对OH自由基的清除率基本相当。

In order to understand the difference of composition and biological activities of the essential oils from white skin garlic and purple skin garlic, the essential oils were obtained by using steam distillation method, and their volatile components were analyzed and identified by gas chromatography-mass spectrometry (GC-MS). The inhibitory activities of purple skin and white skin Garlic Essential oils on several common pathogenic bacteria were tested by dilution doubling method. The antifeedant activity of the oils against Spodoptera litura was measured by leaf disc method. The antioxidant activities of two kinds of garlic were evaluated by ABTS, DPPH and hydroxyl free radical scavenging. The results showed that 26 components were identified in the essential oil of white garlic, accounting for 95.79% of the essential oil; 22 components were identified in the essential oil of Purple Garlic, accounting for 94.26% of the essential oil; the main bactericides, allicin and allicin, were more in the purple garlic (59.34%) than in the white garlic (50.11%); the two essential oil of garlic had obvious inhibitory effect on the experimental bacteria, especially the essential oil of Purple Garlic The results showed that the inhibition effect of Bacillus, Candida albicans, Candida tropicalis and chestnut blight was better than that of Allium bungeanum; the average antifeeding rate of Allium bungeanum and Allium bungeanum essential oil to Spodoptera litura for 24 hours was 52.97% and 100% respectively; the scavenging rate of ABTS and DPPH free radicals by Allium bungeanum essential oil was higher than that by Allium bungeanum essential oil, and the scavenging rate of hydroxyl free radicals was basically the same.

贵州省科技计划项目（黔科合基础[2018]1168）；国家自然科学基金项目(21762006)；广西科技重大专项(桂科AA17204090)