目的 总结生物保鲜技术在海产品中的研究现状和未来的发展方向，为海产品保鲜研究的应用提供相关参考。方法 首先分类概述生物保鲜剂，然后分别介绍茶多酚、乳酸链球菌素、壳聚糖、溶菌酶等不同来源的生物保鲜剂及复合生物保鲜剂在海产品及其制品保鲜中的应用现状及进展，以及生物保鲜剂与冰温保鲜、气调保鲜等其他保鲜手段结合的协同保鲜效果。指出目前国内海产品保鲜上存在的一些问题及今后的发展方向。结果 生物保鲜技术通过应用天然物质固有的抗菌化合物来延长保鲜期。生物保鲜剂的研究成果推动了海产品市场的发展，提高了海产品的经济价值。结论 生物保鲜剂，尤其是复合保鲜剂结合其他保鲜方法能有效地保障海产品品质，延长货架期。

The work aims to summarize the research status and future development direction of bio-preservation technology on seafood, and provide references for the application of seafood preservation research. Classification of bio-preservative was introduced first. Then the status and progress of the bio-preservatives from tea polyphenols, nisin, chitosan, lysozyme and other bio-preservatives, and the composite bio-preservatives applied in seafood and marine products were respectively introduced. In addition, the synergetic preservation effects generated in combination with bio-preservative, ice-temperature fresh-keeping, controlled atmosphere fresh-keeping and other preservation means were also introduced. Some problems existing in the preservation of current domestic marine products and the future development direction were pointed out. Bio-preservation technology was used to extend shelf life through the inherent antibacterial compounds of natural substances. The research achievements of bio-preservative promoted the development of the seafood market and improved the economic value of marine products. In conclusion, bio-preservatives, especially the compound preservatives, combined with other preservation techniques can effectively improve the seafood quality and extend the shelf life.