目的 为抗氧化活性包装阻氧性与抗氧化活性剂应用的研究提供相应的理论基础，以期为解决抗氧化活性包装目前存在的问题提供更新颖的解决思路。方法 对抗氧化活性包装的阻氧性不同影响因素进行分析，表述抗氧化活性包装的抗氧化评价方式，按照作用方式对抗氧化活性剂进行分类，并阐述其作用机理与应用进展。结果 包装中抗氧化活性剂的包埋方式单一，缓释性能和安全性能需进一步提高，还需探究含特殊气味的抗氧化活性剂对食品风味的影响。结论 抗氧化活性包装可以有效减缓食品因氧化造成的风味及品质劣变，在食品保鲜领域拥有更广大的发展前景。

The work aims to provide theoretical basis for the study on oxygen resistance and application of antioxidant agent in antioxidant activity packaging, so as to provide a new method for solving the existing problems of antioxidant activity packaging. The factors influencing the oxygen resistance of antioxidant active packaging were analyzed to express the antioxidant evaluation method of antioxidant active packaging. According to the mode of action, the antioxidant active agents were classified, and their action mechanism and application progress were expounded. The embedding methods of antioxidant active agent were relatively simple. The slow release performance and safety performance needed to be further improved, and the influence of antioxidant active agents with special odor on food flavor needed to be explored. Antioxidant active packaging can effectively slow down the deterioration of flavor and quality of food caused by oxidation, and has a broader development prospect in the field of food preservation.