[目的]对新疆和田产孜然挥发油进行成分分析和生物活性研究。[方法]利用水蒸气蒸馏法提取新疆和田产孜然种子中的挥发油,采用气相色谱-质谱法(GC-MS)联用技术结合标准谱库对挥发油成分进行鉴定。[结果]共检测出48个峰,鉴定出38种化合物,占总挥发油的98.55%,主要成分为枯茗醛(39.03%)、1-甲基-2-枯烯(12.85%)、3-蒈烯-10-醛(9.15%)和4-乙基-3-壬烯-5-炔(8.28%)。孜然挥发油有较好的抑菌、杀菌和抗氧化作用,其中对金黄色葡萄球菌和大肠杆菌的最低抑菌浓度均达到1.25μl/ml。[结论]该研究为进一步开发新疆和田产孜然提供了科学依据。 [Objective] The research aimed to analyze the constituents and bioactivity of cumin volatile oil in Xinjiang Hetian. [Method] Volatile oil in Xinjiang Hetian cumin seeds was extracted by steam distillation. The constituents of volatile oil were identified by gas chromatography-mass spectrometry (GC-MS) combined with standard spectral library. [Result] A total of 48 peaks were detected and 38 compounds were identified, accounting for 98.55% of the total essential oil. The main components were cumin aldehyde (39.03%), 1-methyl-2-cumene Camphene-10-aldehyde (9.15%) and 4-ethyl-3-nonen-5-yne (8.28%). Cumin volatile oil has better antibacterial, bactericidal and anti-oxidant effects, including Staphylococcus aureus and Escherichia coli minimum inhibitory concentration reached 1.25μl / ml. [Conclusion] The research provided the scientific basis for further developing Xinjiang Hetian cumin.