目的 讨论改善可食性保鲜膜、人工合成高分子聚合物薄膜以及可降解保鲜膜的理化性能和提高抗菌性能的改性方法，旨在为食品保鲜膜的改性提供方法指导。方法 采用添加无机微纳米材料、天然抗菌剂或将多种抗菌物质聚合等方法研究食品保鲜膜的理化性能及其抗菌性能。结果 添加无机微纳米材料改善食品保鲜膜的理化性能，提高其抗菌性能的研究思路和方法已较为成熟，其中采用原位合成纳米材料技术改性食品保鲜膜的效果较好，但食品保鲜膜的抗菌机理研究有待进一步深入。结论 微纳米及生物抗菌剂复合技术在食品保鲜膜改性中的应用具有良好的发展前景，可为安全长效的新型食品保鲜材料的开发提供理论支持。

The work aims to discuss the modification methods of improving physical and chemical properties and antibacterial properties of edible preservation film, synthetic polymer film and degradable preservation film, in order to provide guidance for the modification of food preservation film.The physical and chemical properties and antibacterial properties of food preservation film were studied by adding inorganic micro and nano materials, natural antibacterial agents or by polymerizing various antibacterial substances. The research ideas and methods of adding inorganic micro and nano materials to improve the physical and chemical properties and the antibacterial properties of food preservation film became relatively mature. The modification of food preservation film by in-situ synthesis of nanomaterials had a better effect, but the antibacterial mechanism of food preservation remained to be further studied. The application of the composite technology of micro, nano and biological antibacterial agent in the modification of food preservation film has a good prospect and can provide theoretical support for the development of new safe and long-term food preservation materials.