目的 研究气调与具有抑菌作用的柠檬草精油用于馒头的保质包装。方法 通过精确控制气体配比、 柠檬草精油添加量等方法包装馒头， 并对其关键质量指标pH值和菌落总数进行定期检测。结果 根据评价指标， 馒头最佳气调包装气体配比（体积分数）为N（ 2 30%）+CO（ 2 70%）， 柠檬草精油最佳添加量为6 μL。结论 采用气调（N（ 2 30%）+CO（ 2 70%））、 柠檬草精油（6 μL）以及二者联合应用于馒头的包装， 其货架寿命均获得明显延长。

The aim of this work was to study the effect of the modified atmosphere packaging and lemon grass essential oil which can inhibit bacterial growth on the quality-keeping packaging of steamed bread. Through the precise control of gas mixing ratios and lemon grass oil amount, the steamed bread was packaged, and its key quality indicators of pH and the total number of colonies were regularly tested. According to the evaluation indexes, the optimal atmosphere packaging gas ratio was N2(30% ) + CO2(70% ), and the lemon grass oil addition was 6 μ L. In conclusion, modified atmosphere N2(30%)+CO2(70%), lemon grass essential oil (6 μL) and their combination were applied to steamed bread packaging, and obviously prolonged the shelf life.