目的 综述食品新鲜度指示卡的原理、特点和研究进展。方法 查阅相关文献，对以CO2、挥发性含氮化合物、硫化氢、pH值变化、微生物代谢物为颜色变化指示物的新鲜度指示卡的研究现状及应用进行总结。结论 新鲜度指示卡具有科学、直观和方便的技术特点，在未来包装市场具有无限的潜力。目前新鲜度指示卡行业需要走出精度和稳定性欠佳的困境，还需要在保证食品安全方面继续努力，真正实现食品包装的功能化、智能化和信息化，保证其质量的可靠性和安全性，早日走向大众市场。

The works aims to review the principle, characteristics and research progress of intelligent indicator for food freshness. The research status and application of freshness indicator with CO2, volatile nitrogen compounds, hydrogen sulfide, pH change and microbial metabolites as indicators of color change were summarized with reference to relevant literature. Freshness indicator has scientific, intuitive and convenient technical characteristics, and has unlimited potential in the future packaging market. At present, the freshness indicator industry needs to get out of the predicament of poor accuracy and stability and continue to make efforts in ensuring food safety, thus truly realizing the functionalization, intelligence and informatization of food packaging, ensuring the reliability and safety of the quality, and making the freshness indicator appear on the mass market as soon as possible.