本研究通过离体和活体的抗菌实验，研究了利用CO2超临界流体萃取技术获得的蓼子朴花精油对果蔬采后病原真菌的抗菌活性作用。结果表明，在离体的条件下，蓼子朴花精油对供试菌的生长具有显著的抑制作用，抑菌圈直径均大于20 mm，属于极高敏，最小抑菌浓度为3.13 mg/mL。采用浸泡法和熏蒸法进一步研究了蓼子朴花精油的活体抑菌效果。结果显示，蓼子朴精油以熏蒸的方式处理葡萄，效果明显。在精油量为0.5 mL时，对贮藏期的葡萄鲜果具有显著的保鲜及延缓腐烂的作用。采用气相色谱-质谱联用技术从蓼子朴花精油中共鉴定出21种精油成分，其中香草醛的含量最高，达到30.35%，该成分与蓼子朴精油的抗菌活性作用密切相关。研究结果为蓼子朴花精油在当地食品工业的开发应用提供了科学依据。

The in vitro and in vivo antifungal effects of essential oil (EO) extracted by CO2 supercritical fluid extracted from Inula salsoloides flowers on fruits and vegetables were investigated in this study. The results showed that EO had significant activities against all tested fungi in vitro with diameter of inhibition zone greater than 20 mm. The fungus showed extremely high sensitivity to EO and the minimum inhibitory concentration (MIC) was 3.13 mg/mL. The antifungal activities of EO in vivo were investigated by soaking method and fumigation method.. EO showed obvious antifungal activity on grapes with the treatment of EO fumigation method, which significantly slowed the spoilage process of fresh grapes and kept fresh during storage with 0.5 mL EO in vivo. There were 21 EO compounds identified by gas chromatography-mass spectrometry (GC/MS) from Inula salsoloides flowers, of which the content of vanillin was the highest(30.35%) and the antifungal activity of EO was closely related to this composition., The results provide a scientific basis for the development and application of EO of Inula salsoloides flowers in the local food industry.

宁夏高等学校基金项目（NGY2013001）；国家自然科学基金项目（31360040）