目的 制备基于不同醋酸质量分数的明胶-壳聚糖基可食复合膜，以期探究醋酸质量分数(1%、1.5%、2%和2.5%)对复合膜性质及应用的影响。方法 利用透湿仪、透氧仪、拉伸仪、扫描电镜、热重、红外和拉曼光谱探究可食性复合膜的理化性质，并进行机理解析。结果 低醋酸浓度制备的复合膜具有较低透湿性和透氧性，且其抗拉强度和断裂伸长率较高;同时醋酸浓度较低时，可以提高复合膜表面的光滑度，改善复合膜的热稳定性。红外测试与拉曼测试表明，明胶、壳聚糖、醋酸之间主要是通过氢键进行相互作用并结合，从而形成了稳定致密的薄膜。结论 以质量分数为1%醋酸制备得到的明胶-壳聚糖基复合膜，其性质表现得更加优异，同时该系列薄膜可以制备成包装袋并能有效包装花生，对明胶-壳聚糖复合膜在食品包装领域的应用具有一定的参考作用。

The work aims to prepare edible gelatin-chitosan composite films based on different concentrations of acetic acid, and explore the effects of acetic acid concentrations (mass fraction) (1%, 1.5%, 2% and 2.5%) on the properties and application of the films. The physical and chemical properties of the edible composite films were analyzed by water vapor permeability, oxygen permeability, mechanical properties, SEM, thermal performance, FTIIR and Raman spectra. And the mechanism was analyzed. It was found that the film prepared with low concentration of acetic acid had low vapor permeability and oxygen permeability, and its tensile strength and elongation at break were relatively higher. The low concentration of acetic acid can improve the surface smoothness and thermal stability of the film. FTIR and Raman tests showed that the interactions among chitosan, gelatin, acetic acid were mainly hydrogen bonding, resulting in the formation of the compact films. It is concluded that gelatin-chitosan film with 1% acetic acid performs better under the comprehensive analysis. The films could be made into packages for food like peanuts. This study will provide some reference for application of gelatin-chitosan composite films in food packaging.