目的 为了减少防腐剂在食品中的使用，利用包装来保鲜生湿面条。方法 选取不同气调包装与普通包装进行对比，研究其对生湿面条的保鲜效果和品质的影响。结果 CO2（50%）+N2（50%）和CO2（70%）+N2（30%）的气调包装（均为体积分数）能明显延长货架期到14 d。CO2（70%）+N2（30%）的气调包装能有效减少水分的散失，第14天时水分的质量分数高达30.47%，且CO2气调包装能够有效改善生湿面条的色泽和蒸煮吸水率，并未对蒸煮损失率和质构特性造成不良影响。结论 CO2（70%）+N2（30%）的气调包装更适合生湿面条的贮存。

The work aims to reduce the use of preservatives in food and preserve the wet raw noodles with packages. Different modified atmosphere packages and common package were selected as control group to study their effects on the fresh-keeping effect and quality of wet raw noodles. The modified atmosphere packages with CO2 (50%) + N2 (50%) and CO2 (70%) + N2 (30%) (both were volume fraction) could obviously prolong the shelf life to 14 days. The modified atmosphere package with CO2 (70%) + N2 (30%) could effectively reduce the water desorption, and the mass fraction of water was up to 30.47% on the 14th day. Moreover, the CO2 modified atmosphere package could effectively improve the color and cooking bibulous rate, and had no bad impact on the cooking loss rate and texture property. The modified atmosphere package of CO2 (70%) + N2 (30%) is more suitable for the storage of wet raw noodles.