目的 为了提高迷迭香精油(REO)的稳定性，开发出一种安全、便捷的实用型活性包装。方法 以迷迭香精油为活性成分，采用三步法(乳化、包埋、多层复合)制备出精油缓释活性贴，并验证其对鲜切猪肉的保鲜效果。结果 在4 ℃下，不同比例的迷迭香精油活性贴均可在一定程度上抑制鲜切猪肉的腐败变质，最佳处理效果的体积比为4∶6，贮藏至第6天时，猪肉的pH值、挥发性盐基氮(TVB–N)含量、硫代巴比妥酸(TBARS)值较空白对照(CK)分别降低了0.7 mg/g、0.073 1 mg/g、0.63 mg/kg;延缓了猪肉色度、汁液流失率、菌落总数(TVC)、感官品质的变化，可延长鲜切猪肉货架期2 d左右。结论 制备的缓释型活性贴具有稳定性好、操作简单易行的优势。作为绿色、可生物降解的包装材料，在食品保鲜领域具有潜在的应用价值。

The work aims to develop a safe and convenient practical active packaging to improve the stability of rosemary essential oil. A slow-release active packaging was prepared by three-step method (emulsification, encapsulation and multi-layer composite) with rosemary essential oil as the active ingredient, and its preservative effect on fresh-cut pork was verified. At 4 ℃, different proportions of rosemary essential oil active packaging could inhibit the spoilage of fresh-cut pork to a certain extent, and the proportion for the best treatment effect was 4∶6. The pH, total volatile basic nitrogen content and thiobarbituric acid value of pork were reduced by 0.7 mg/g, 0.073 1 mg/g and 0.63 mg/kg compared with those of blank control on the 6th day of storage, respectively. The changes in pork chroma, juice loss rate, total viable count and sensory quality were also slowed down, thus extending the shelf life of fresh-cut pork by about 2 days. The prepared slow-release active packaging has the advantages of good stability and easy operation, and as a green and biodegradable packaging material, it has potential application value in the field of food preservation.