以芍药（Paeonia lactiflora,P.lactiflora）花取物为研究对象，通过抑菌圈、最低抑制浓度及最低致死浓度评价对主要果蔬腐败菌的抑菌性能；通过提取物对枯草芽孢杆菌（Bacillus subtilis,B.subtilis）生长、电导率、内容物质、可溶性糖的影响探究芍药花提取物的抑菌方式；对腐败率、失重率、可溶性固形物及Vc含量的测定考察提取物对樱桃番茄的保鲜效果。结果表明：芍药花提取物对细菌、酵母均有很强的抑制作用，尤其对枯草芽孢杆菌最低抑制浓度和最低致死浓度分别低至2 mg/mL和4 mg/mL；提取物通过增加细胞膜的通透性及破坏细胞膜的结构发挥抑菌作用；与对照相比，芍药花提取物能够明显降低樱桃番茄腐败率和失重率，减少可溶性固形物及Vc的损失，是一种具有应用前景的优良保鲜剂。

The antibacterial activity ofPaeonia lactifloraflower extracts on fruit and vegetable spoilage organisms was investigated by determining the diameter of inhibition zone, minimum inhibitory concentration and minimum bactericidal concentration. Antibacterial mode was studied based on the cell growth, conductivity, content and soluble sugar ofBacillus subtilis. Fresh-keeping effect on cherry tomatoes ofP.lactifloraflower extracts was studied by determining the rate of corruption, weight loss, soluble solids and Vc content. The results showed that theP.lactifloraflower extracts had a strong inhibitory effect on bacteria and yeasts. The minimum inhibitory and minimum bactericidal concentrations toB. subtiliswere especially as low as 2 mg/mL and 4 mg/mL, respectively. The extracts exerts a bacteriostatic effect by increasing the permeability and destroying the structure of the cell membrane. Compared with the control, theP.lactifloraflower extracts can obviously reduce the corruption rate and weight loss rate of cherry tomatoes, and reduce the loss of soluble solids and Vc, which is an excellent preservative with promising application.