目的 预包装食品的密封性关系到食品质量与安全。本文针对预包装食品目前普遍采用水检气泡法时灵敏度不足的问题，采用真空衰减法检测食品包装的密封性。方法 分别利用2种不同检测技术对市面上55款预包装食品样品进行密封性检测，并根据包装类型、封合方式、包装规格等不同分类方式将测试数据进行综合比较分析。结果 水检气泡法测试成本低，可明显地指示出泄漏位置，但方法灵敏度较低，且无法准确定量;真空衰减法可在不破坏原有包装的情况下，大幅度提高检测灵敏度，并得到定量数据，但无法准确指示泄漏点位。结论 真空衰减法可以作为水检气泡法的有效补充方法在实际工作中使用。

The integrity of prepackaged foods is related to food quality and safety. The work aims to test the integrity of food package through the vacuum decay method to solve the problem of insufficient sensitivity of the water bubble detection method usually used in prepackaged foods. Two detection techniques were used to test the integrity of 55 prepackaged foods in the market, and the results were compared according to the different detection methods, packaging types, packaging sealing methods and packaging specifications. The results showed that although the water bubble detection method could clearly indicate the leakage location with low cost, but the sensitivity of the method was low, and it could not be accurately quantified. The vacuum decay method could greatly improve the detection sensitivity and carry out accurate quantification without damaging the packaging, but it cannot indicate the leakage location accurately. The vacuum decay method can be used in practice as an effective supplement to the water bubble detection method.