Abstract: In order to study the inhibitory effect of cumin essential oil (EO) on aflatoxigenic Aspergillus flavus,the essential oil of cumin was extracted by subcritical extraction technology and its main volatile components were analyzed by GC-MS;then the inhibitory effect of essential oil on Aspergillus flavus was studied from the aspects of growth,intracellular redox status,aflatoxin B₁（AFB₁） biosynthesis and cell ultrastructure.The results showed that the main components of cumin EO were 1-phenyl-1,2-ethanediol (34.76%),γ-terpinolene (8.68%),cuminaldehyde (8.15%) and β-pinene (4.49%).In the presence of cumin EO，the growth of Aspergillus flavus,AFB₁ biosynthesis and intracellular total peroxide were decreased by 81.90%,83.01% and 33.75%,respectively.At the same time,it was found that the cell ultrastructure of the mycelium and spores was serious damaged by EO.It is suggested that cumin EO can effectively inhibit the growth of aflatoxigenic Aspergillus flavus,and can be used for the control of mycotoxin in food and feed.

Key words: Cumin essential oil, aflatoxigenic Aspergillus flavus, aflatoxin B₁, inhibitition