目的 制备基于海藻提取物的涂膜剂，表征其理化性质，将其用于芒果涂膜保鲜并开展保鲜效果评价。方法 以可食用马尾藻为原料，经热水辅助超声提取后加入水溶性壳聚糖，得到海藻涂膜剂。通过溶剂蒸发法将海藻涂膜剂转化为海藻膜，并表征其理化性质，包括表面形貌、亲疏水性、拉伸强度、气体阻隔性等。使用不同稀释倍数(10、20、50)的海藻涂膜剂浸泡处理芒果，室温下(23±1) ℃贮藏12 d，于第0、3、6、9、12天测定果实外观、色泽、质量损失率、硬度、可溶性固形物、可滴定酸等指标。结果 海藻膜结构致密均匀，具有较高的力学强度、良好的亲水性、高透水率和低透氧率。海藻涂膜剂(稀释倍数为10)能有效降低果实的质量损失率，维持果实硬度，减少果实腐烂率，抑制果实呼吸，减少可溶性固形物和可滴定酸的消耗，提高抗氧化酶活性。结论 以可食用马尾藻提取物为主要成分、水溶性壳聚糖为辅助成膜剂的海藻涂膜剂，具有良好的成膜性和芒果保鲜效果，为海藻提取物在水果保鲜领域的广泛应用提供了有益参考。

The work aims to prepare a coating agent based on seaweed extract, characterize its physical and chemical properties, and use it for the preservation of mango coating preservation, to study its preservation effect. Edible Sargassum sargassum was subject to ultrasonic extraction with hot water, and water-soluble chitosan was added to prepare a seaweed coating agent. The seaweed coating agent was transformed into a seaweed film by solvent evaporation method, and its physical and chemical properties, including surface morphology, hydrophilicity, tensile strength and gas barrier property, were characterized. Mango was soaked with seaweed coating agents with different dilution times (10, 20, 50), and stored at room temperature (23±1) ℃ for 12 days. The fruit appearance, color, weight loss rate, hardness, soluble solid, titrable acid and other indicators were determined at day 0, 3, 6, 9, 12. The structure of the seaweed film was compact and uniform, with high mechanical strength, good hydrophilicity, high water permeability and low oxygen permeability. The seaweed coating agent (dilution ratio 10) could effectively reduce the weight loss rate of fruit, maintain fruit hardness, reduce fruit decay rate, inhibit fruit respiration, reduce the consumption of soluble solids and titrable acids, and improve the activity of antioxidant enzymes. The seaweed coating agent with edible Sargassum extract as the main component and water-soluble chitosan as the auxiliary film forming agent has good film forming property and mango preservation effect, which provides a useful reference for the wide application of seaweed extract in the field of fruit preservation.