目的 解决可食性魔芋葡甘聚糖膜在连续化生产过程中出现的皱缩、易破损的问题。方法 向魔芋葡甘聚糖料液中添加一定量的甘油，改善其平整度、柔韧性、拉伸性。结果 当甘油添加量达到魔芋葡甘聚糖质量的25%时，制备出了皱缩率最低达0和断裂伸长率最高达65%的薄膜，该膜具有平整、透明度高以及拉伸性能好的特性。结论 随着甘油添加量的增加，膜的皱缩率和拉伸强度降低；膜厚度、透明性、断裂伸长率和透湿系数增大。

The work aims to solve the problems of shrinkage and frangibility of edible konjac glucomannan (KGM) film prepared in a continuous production process. A certain amount of glycerol was added to KGM sol to improve the film’s flatness, flexibility and tensile strength. When the added glycerol reached 25% of KGM weight, the films with the lowest shrinkage rate of 0 and the highest elongation at break of 65% were prepared. Additionally, the film showed good uniformity, high transparence and good tensile strength. With the increasing content of glycerol, the shrinkage rate and tensile strength of KGM films are decreased, and the thickness, transparence, elongation at break and water vapor permeability are increased.