目的 旨在开发一种新型硅橡胶基抑菌包装材料，用于食品包装领域。该材料具备可控的发泡倍率、疏水性、优异的拉伸性能和高效的抑菌性能。方法 通过调整乙烯基硅油、含氢硅油和羟基硅油的配比，优化硅橡胶的交联和发泡工艺，在硅橡胶基材中引入纳米银颗粒作为抑菌剂，提升包装的抑菌效果。对材料的发泡倍率、吸水性、抑菌性能等进行综合评估。结果 所制备的硅橡胶材料发泡倍率可在2~3倍范围内调控，且具有优异的疏水性，吸水率低于0.1%。抑菌实验结果显示，材料对大肠杆菌具有91.4%的抑制效果，对金黄色葡萄球菌有88.46%的抑制效果。结论 本研究成功开发了一种符合食品包装要求的硅橡胶基抑菌材料。该材料的这些特性使其在食品包装领域具有广泛的应用潜力，特别是在需要防潮、抑菌和提高包装可靠性的场景中。

The work aims to develop a new type of silicone rubber-based antibacterial packaging material with controllable foaming ratio, hydrophobicity, excellent tensile properties and efficient bacteriostatic properties for food packaging. By adjusting the ratio of vinyl silicone oil, hydrogen silicone oil and hydroxyl silicone oil, the crosslinking and foaming process of silicone rubber was optimized, and nano-silver particles were introduced into the silicone rubber substrate as bacteriostatic agent to improve the antibacterial effect of packaging. The foaming rate, water absorption, and antibacterial properties of the material were comprehensively evaluated. The foaming rate of the prepared silicone rubber material could be adjusted in the range of 2-3 times, and it had excellent hydrophobicity, and its water absorption rate was less than 0.1%. The results of antibacterial experiments showed that the material had an inhibition effect of 91.4% against Escherichia coli and 88.46% against Staphylococcus aureus. In conclusion, a silicone rubber-based antibacterial material that meets the requirements of food packaging was successfully developed in this work. These properties of the material make it have a wide range of applications in food packaging, especially in scenarios where moisture resistance, bacteriostatic and improved packaging reliability are required.