目的 提高复合缓释涂膜对美国红鱼鱼片的保鲜性能，获得具有长效作用的高效保鲜材料。方法 将具有缓释作用的茶多酚脂质体（TP-Lips）与溶菌酶（LZM）复合后加入至壳聚糖（CS）涂膜液中，采用流延法制备TP-Lips/LZM-CS复合缓释涂膜。以美国红鱼鱼片的新鲜度为指针，评价复合涂膜的保鲜性能。结果 TP-Lips/LZM-CS复合缓释涂膜可有效抑制鱼肉中微生物的生长，延缓鱼片pH、硫代巴比妥酸（TBA）值的升高和鱼肉质构指标的变化。结论 TP，LZM和CS的复合使用有效地拓宽了抗菌谱，同时，脂质体和涂膜共同组成的缓释体系，使TP和LZM的作用时间更长，TP-Lips/LZM-CS复合涂膜的保鲜性能最优，并能够将4 ℃下冷藏美国红鱼鱼片的货架期延长至15 d以上。

The work aims to improve the preservation properties of composite sustained released coatings on the storage quality of Sciaenops ocellatus fillets, and acquire efficient preserving material with long-acting effects. The tea polyphenol liposomes (TP-Lips) with sustained-release property and lysozyme (LZM) were mixed into chitosan (CS) solution to prepare TP-Lips/LZM-CS sustained released composite coating by tape casting method. The preservation properties of composite coatings were evaluated according to the freshness of fish fillets. TP-Lips/LZM-CS composite coating could inhibit the the microbial growth effectively, and delay the increase of pH and TBA value in the fish fillets, as well as the changes of texture. The antibacterial spectrum is broadened efficiently due to the combined use of TP, LZM and CS. Meanwhile, the slow-release system composed of liposomes and coating film makes the action time of TP and LZM longer, so the preservation properties of TP-Lips/LZM-CS composite coating is the optimal, and the shelf life of Sciaenops ocellatus fillets is extended to 15 days when they are refrigerated at 4 ℃.