目的 以爱玉子为原料，研发一款可降解、绿色环保的可食性食品包装膜。方法 通过单因素和正交试验设计优化爱玉子可食性复合膜的制备工艺，测试可食性复合膜的性能及其对土豆的保鲜效果。结果 爱玉子可食性复合膜制备的最佳工艺条件如下:爱玉子质量分数为5%，甘油质量分数为1%，爱玉子果胶与2%海藻酸钠水溶胶质量比为1∶1，超声功率为300 W，处理时间为20 min。在此工艺下，复合膜的水蒸气透过系数为0.045 g.mm/(m².d.kPa)，厚度为0.150 cm，密度为0.045 g/cm³，水溶性为33.493%，透明度为66.75%，透油率为2.300%，感官评分较好，且能有效抑制大肠杆菌和金黄色葡萄球菌的生长。将爱玉子可食性复合膜应用于鲜切土豆保鲜，与清水组相比，能够有效减少鲜切土豆水分和总糖含量的损失，显著抑制鲜切土豆微生物的生长，有效减缓褐变速度，最大限度维持鲜切土豆的贮藏品质。结论 爱玉子可食性复合膜具有较好的物理性能、抗菌性能和保鲜效果。

The work aims to develop a degradable, green and environmentally friendly edible food packaging membrane with Ficus pumila var. awkeotsang (FPA) as raw material. The preparation technology of the edible composite membrane of FPA was optimized by single factor and orthogonal experiment design, and the performance and the fresh-keeping effect of the composite membrane on potatoes were tested. The optimum preparation conditions of FPA were as follows:the mass fraction of FPA was 5%, the glycerol was 1%, the mass ratio of FPA pectin to 2% sodium alginate hydrosol was 1:1, the ultrasonic frequency was 300/150 W, and the treatment time was 20 min. In this process, the water vapor permeability coefficient of the composite membrane was 0.045 g.mm/(m2.d.kPa), the thickness was 0.150 cm, the density was 0.045 g/cm3, the water solubility was 33.493%, the transparency was 66.75%, and the oil permeability was 2.300%. The sensory score was good and it could effectively inhibit the growth of Escherichia coli and Staphylococcus aureus. The application of FPA edible composite membrane on fresh-cut potato preservation could effectively reduce the loss of water and total sugar content, significantly inhibit the growth of microorganisms, effectively slow down the browning rate, and maintain the storage quality of fresh-cut potatoes to the maximum extent compared with the water group. The edible composite membrane of FPA has good physical properties, antibacterial properties and fresh-keeping effect.