目的 制备明胶-壳聚糖-迷迭香提取物复合膜（G-C-RE），并研究其对冷藏鲟鱼的保鲜效果。方法 通过测定菌落总数、pH值、挥发性盐基氮（TVB-N）含量、硫代巴比妥酸（TBARS）含量、感官评价等指标来探究复合膜对鲟鱼贮藏品质的影响。结果 鲟鱼经复合膜处理后感官评分得到提高，特别是在维持鲟鱼气味上表现出显著的效果。在贮藏第6 d时，复合膜处理后鲟鱼的TVB-N值和TBARS值分别比对照组低27.7%和62.5%（P<0.05），使冷藏鲟鱼的货架期从6 d延长至8 d，并使鲟鱼的菌落总数在第10天时才达到国标限值。结论 明胶-壳聚糖-迷迭香提取物复合膜具有抑菌和抗氧化作用，可保持鲟鱼的良好品质，有望成为一种新型的食品活性包装材料。

The work aims to prepare a gelatin-chitosan-rosemary extract (G-C-RE) composite film and study its preservation of frozen sturgeon. The effect of composite film on the storage quality of sturgeon was investigated based on the determination of the total number of colonies, pH, TVB-N, TBARS and sensory scores. The sensory score of sturgeon treated by composite film was significantly improved, especially in maintaining the scent of the sturgeon.The TVB-N and TBARS values of G-C-RE treated sturgeon were respectively 27.7% and 62.5% lower than those of the control (P<0.05), and the shelf life of frozen sturgeon was prolonged from 6 days to 8 days. The total number of colonies of sturgeon reached the national standard limit on the 10th day. In conclusion, the gelatin-chitosan-rosemary extract composite film has antibacterial and antioxidant effects, can maintain the good quality of sturgeon, and is expected to become a new food active packaging material.