目的 通过总结现有植物精油抗菌活性包装最新研究成果，为促进食品活性包装的进一步研究和应用提供指导。方法 介绍对食源性致病菌具有抑制作用的代表性植物精油及其主要化学成分;从破坏/影响细胞膜的结构及功能、遗传物质的复制、酶的活性和代谢功能等方面归纳总结植物精油对食源性致病菌的抑菌作用机制;分析总结植物精油活性包装材料的主要制备工艺;并介绍植物精油活性包装材料在食品保鲜中的最新应用成果;针对目前植物精油活性包装领域存在的问题提出解决方案。结论 部分具有抑菌作用的植物精油可作为化学合成防腐保鲜剂的有效替代品，随着精油在活性包装应用过程中存在的易挥发、有气味及食品安全风险等问题不断解决，植物精油活性包装将在食品保鲜领域具有良好的应用前景。

The work aims to summarize the latest research achievements in antimicrobial active packaging based on plant essential oils (EOs), and provide reference for promoting further researches and applications of active packaging for food preservation. Typical EOs having inhibitory activity on food-borne microbial pathogens and their main chemical components were introduced. In particular, the possible antimicrobial mechanism of EOs against food-borne microbial pathogens was summarized from the structure and function of cell membrane, the replication of hereditary material, the enzymatic activity and metabolic functionalities. The main preparation process of active packaging materials based on EOs were analyzed and summarized. The innovative food packaging applications based on EOs were introduced. Finally, a series of solutions were proposed for the current problems existing in the active packaging based on EOs. EOs have gradually emerged as being the most promising ecological alternatives to synthetic bactericides and fungicides due to their strong antimicrobial activities, and active packaging based on EOs will show an optimistic application prospect in food preservation with the volatile, odorous, food safety risk and other problems of EOs being continuously solved in the packaging process.