目的 研究复合添加剂对可食性蔬菜纸耐折度的影响，以提高纸张的耐折度。方法 以芹菜为基材，添加可食性的CMC、明胶和海藻酸钠作为粘结剂，甘油和山梨醇作为增塑剂，进行制浆、抄纸、干燥，制成可食性的芹菜纸，并对芹菜纸的耐折度进行测定，根据单因素实验结果，进行复合添加剂制备芹菜纸的实验，并建立回归方程，绘制响应面曲线和等高线，找出芹菜纸耐折度达到极值时的添加剂混合比例。结果 当粘结剂质量分数为0.9%时，耐折度达到峰值6次，增塑剂质量分数为6%时，耐折度峰值为10次。当以质量分数分别为0.34%的CMC、0.40%的明胶和5.9%的甘油作为混合添加剂时，芹菜纸的耐折度可达到21次。结论 复合添加剂的添加有效地提高了纸张的韧性，对改善纸张的耐折度起到了一定的作用。

The work aims to study the effect of compound additives on the folding resistance of edible vegetable paper in order to increase the folding resistance of paper. With celery as the matrix material, the edible CMC, gelatin and sodium alginate were added as binders, and the glycerin and sorbitol were added as plasticizers for pulping, papermaking and drying. The edible celery paper was prepared and its folding resistance was determined. According to the results of a single factor experiment, the experiment in which the celery paper was prepared by compound additives was carried out, and the regression equation, response surface curve and contour line were made to find out the mixing ratio of the additives when the folding resistance of celery paper reached the extreme value. The folding resistance reached 6 peaks when the mass fraction of the binder was 0.9% and 10 peaks when the mass fraction of plasticizer was 6%. The celery paper could be folded up to 21 times when mixed with 0.34% (mass fraction) CMC, 0.40% (mass fraction) gelatin and 5.9% (mass fraction) glycerin. The addition of the compound additive effectively improves the toughness of the paper and plays a certain role in improving the folding resistance of the paper.