目的 制备基于红甘蓝花青素和姜黄素混合色素的智能指示标签，应用于猪肉的新鲜度指示，并对指示标签的新鲜度指示效果进行评价。方法 将红甘蓝花青素和姜黄素按照体积比为2︰1混合作为新鲜度指示剂，以卡拉胶为成膜基质，研究其针对环境pH值变化的响应性；以猪肉为研究对象进行室温（25 ℃）和冷藏环境（4 ℃）下的保存实验，研究其挥发性盐基氮（TVB-N）含量变化与变色的关系，评价智能指示标签的效果。结果 在猪肉的保存实验中，随着猪肉TVB-N值的升高，室温和冷藏条件下的指示标签都相应地产生3个不同的颜色变化，其中当TVB-N值小于0.15 g/kg时，指示标签呈绿色；当TVB-N值在0.15~0.20 g/kg之间时，指示标签开始由绿色向黄色转变；当TVB-N值大于0.20 g/kg时，指示标签完全呈黄色。指示标签的变色与理化指标相匹配。结论 红甘蓝花青素/姜黄素智能指示标签在不同温度条件下，都具有随TVB-N值变化而发生变色的能力，具有应用于猪肉新鲜度检测的潜力。

The work aims to produce a smart indicator label based on red cabbage anthocyanin and curcumin, and ap-ply it to indicate the pork freshness to evaluate its effectiveness of freshness indication. The red cabbage anthocyanin and curcumin were mixed at a volume ratio of 2 : 1 to be the indicator to study its response to PH change with carrageenan as the film-formation substrate. The pork was stored under room temperature (25 ℃) and refrigeration (4 ℃) to deliver a preservation test. The relations between the TVB-N level changes and the discolorations of pork were studied to evaluate the smart label's effectiveness. In the preservation test of pork, with the growth of the TVB-N level, the indicator label had three corresponding color changes under both room temperature and refrigeration. The indicator label was green when the TVB-N level was below 0.15 g/kg, then it gradually turned to yellow when the TVB-N level was between 0.15 g/kg and 0.20 g/kg, and it finally changed to utter yellow when the TVB-N level was beyond 0.20 g/kg. The discoloration of the label tallied with the physicochemical indexes well. The red cabbage anthocyanin/ curcumin based smart indicator label could change color according to the TVB-N level despite the environment temperature changes. It is promising to be applied in pork freshness indication.