目的 为了获得具有高效缓释和协同增效性能的水产品保鲜剂。方法 采用喷雾干燥法分别制备茶多酚（TP）微胶囊、植酸（PA）微胶囊和TP/PA复合微胶囊，以美国红鱼为保鲜对象，测定其在温度4 ℃条件下的保鲜性能。结果 保鲜剂处理可有效抑制鱼片中菌落总数（TVC）的生长，延缓pH值、硫代巴比妥酸（TBA）含量、挥发性盐基氮含量（TVB-N）的升高，有效地抑制鱼体感官评分和其硬度、弹性、咀嚼度、回复性等质构指标的下降，延长产品货架期。与未包埋保鲜剂处理的鱼片相比，在贮藏后期，经含有保鲜剂的微胶囊处理后，美国红鱼鱼片的保鲜效果更优，延长货架期3 d以上，即微胶囊中的保鲜剂在贮藏过程中缓慢释放，并作用于美国红鱼鱼片表面。TP/PA复合保鲜剂和复合微胶囊的保鲜性能均优于单一保鲜剂，说明复合保鲜剂具有协同增效作用。结论 具有协同增效和缓释性能的TP/PA复合微胶囊能够显著延长美国红鱼鱼片的货架期3 d以上，可为微胶囊保鲜技术的深入研究和应用推广提供技术支持。

The work aims to obtain aquatic product preservative with high efficiency sustained release and synergistic effect. TP microcapsules, PA microcapsules and TP/PA composite microcapsules were prepared by spray drying method. The preservative indexes of above microcapsules on Sciaenops Ocellatus fillets at 4 ℃ were measured. The preservative could effectively inhibit the growth of total bacterial colony (TVC) in fish fillets, delay the increase of pH, TBA and TVB-N, effectively inhibit the decline of sensory score, hardness, elasticity, chewiness and resilience of Sciaenops Ocellatus fillets, and extend their shelf life. Compared with fish fillets without preservative treatment, Sciaenops Ocellatus fillets treated by microcapsules containing preservative had better preservative properties at the later storage stage, and extended the shelf life more than 3 days. The preservative in the microcapsule was slowly released and acted on the surface of the Sciaenops Ocellatus fillets during storage. The fresh keeping properties of TP/PA composite preservative and composite microcapsules were better than that of single preservative, indicating that the composite preservative had synergistic effect. The TP/PA composite microcapsules with synergistic effect and slow release performance can significantly extend the shelf life of Sciaenops Ocellatus fillets for more 3 d, and provide technical support for the in-depth research and wide application of microcapsule preservative technology.