目的 研制肉桂精油微胶囊抗菌纸， 并在常温条件下研究其对圣女果的保鲜作用。方法 采用β-环糊精包埋技术制备肉桂精油微胶囊， 与聚乙烯醇（PVA）溶液混合制备抗菌涂料， 测试 PVA 浓度、 肉桂精油微胶囊添加量对抗菌性能的影响。随后采用涂布的方法将制备的抗菌涂料均匀涂布在保鲜纸上， 无菌实验室中自然晾干制得抗菌纸， 将制备好的抗菌纸在室温下对圣女果进行保鲜试验， 研究抗菌纸的保鲜性能。结果 PVA 的最佳使用质量浓度为 0.02 g/mL， 肉桂精油微胶囊的添加量为1.2 g/50 mL。结论 使用肉桂精油胶囊抗菌纸可明显提高圣女果的货架寿命。

The microcapsule antibacterial paper made of cinnamon oil was developed, and its effect on preservation of cherry tomatoes was studied under normal conditions. The microcapsule was prepared with cinnamon oil embedded in β-Cyclodextrin (β-CD). The antibacterial additive was prepared by adding the microcapsule into the PVA solution. The influence of PVA concentration and cinnamon oil microcapsule content on the antibacterial properties was tested. Then, the antimicrobial additive was evenly coated in preservative paper, and eventually the antibacterial paper was prepared through air-drying. The effect of the antibacterial paper on preservation of cherry tomatoes at room temperature was investigated. The optimum concentration of PVA was 0.02 g/mL, the addition amount of the microcapsule cinnamon oil was 1.2 g/50 mL. The results showed that the shelf life of cherry tomato was significantly prolonged by application of the antibacterial paper under the above conditions.