Abstract: Objective:To study the antibacterial activity and mechanism of dandelion liposoluble components against Salmonella. Method:Soxhlet extraction method was used to extract the liposoluble components from dandelion, and the antibacterial effect of dandelion liposoluble components on common foodborne pathogen Salmonella was analyzed by paper bacteriostatic method. The minimum inhibitory concentration of dandelion liposoluble components was studied by UV spectrophotometry, and the membrane integrity of the cell membrane was analyzed by ultraviolet nucleic acid assay, inverted fluorescence microscope staining and electron microscope bacterial morphology. Result:When the concentration of dandelion liposoluble component was 10 mg/mL, the inhibition zone diameter was 11.3 mm. The minimum inhibitory concentration of UV spectrophotometry was 8 mg/mL.UV nucleic acid determination, fluorescence staining observation and electron microscopic cell morphology analysis showed that dandelion liposoluble components had obvious damage to the cell membrane. Conclusion:The liposoluble components of dandelion had good antibacterial activity to Salmonella, and the mechanism of its bacteriostasis was preliminarily related to the destruction of the cell membrane.