目的 为改善传统保鲜膜带来的环境污染问题，开发出具有较好力学性能和抗菌性的食品包装材料提供理论依据。方法 采用海藻酸钠(AL-Na)和羧甲基纤维素钠(CMC-Na)为主要成膜材料，辅助添加茶末通过流延成膜法制备复合膜，以拉伸强度、断裂伸长率等为依据，通过单因素和响应面试验确定茶末/CMC-Na/AL-Na复合膜的最佳工艺。结果 当CMC-Na与AL-Na的体积比为84∶16、茶末添加量为1.43%、干燥温度为50 ℃、干燥时间为7 h时，复合膜综合性能最优，拉伸强度为16.60 N/mm²，断裂伸长率为19.11%，具有较好的力学性能、耐水性、抗氧化性和抑菌性。结论 制备的茶末/ CMC-Na/AL-Na复合膜具有较好的力学性能和抗氧抑菌性能。

The work aims to alleviate the environmental pollution caused by traditional plastic wrap, and provide a theoretical basis for the development of food packaging materials with better mechanical properties and antibacterial properties. With sodium alginate and sodium carboxymethyl cellulose as the main membrane forming materials, composite membranes were prepared by the casting film method with the addition of tea powder. Based on tensile strength, elongation at break, single factor and response surface tests were conducted to determine the best technology of tea powder /CMC-Na/AL-Na composite membranes. The results showed that when the CMC Na:AL Na ratio was 84:16, the tea powder addition was 1.43%, the drying temperature was 50 ℃, and the drying time was 7 hours, the composite membrane had the best comprehensive property, with a tensile strength of 16.60 N/mm2 and an elongation at break of 19.11%, showing good mechanical properties, water resistance, antioxidant properties, and antibacterial properties. In conclusion, the prepared tea powder/CMC-Na/AL-Na composite membrane has good mechanical properties, antioxidant properties, and antibacterial properties.