目的 明确壳聚糖/聚赖氨酸复合膜对柑橘保鲜的影响。方法 采用流延法制备聚赖氨酸质量分数（聚赖氨酸相对于壳聚糖）为0，1%，3%，5%，7%的壳聚糖/聚赖氨酸复合膜，对复合膜进行微观分析和红外光谱分析，采用光密度值法测试该膜的抑菌性，并用该复合溶液对柑橘浸泡后贮藏，测定贮藏期间柑橘各项保鲜指标的变化。结果 复合膜表明光滑，内部结构均匀，其抑菌性随着聚赖氨酸质量分数的提高而增强。复合溶液涂膜减缓了贮藏期间柑橘感官分值的下降，减少了果实含糖量和维生素C含量的流失，降低了柑橘的质量损失率和腐败率。结论 聚赖氨酸提高了壳聚糖膜的抑菌性，复合溶液涂膜对柑橘有良好的保鲜效果。

The work aims to clarify the effect of chitosan/poly-lysine composite film on the freshness of citrus. The chitosan/poly-lysine composite films with the poly-lysine mass fractions (the mass fraction of ploy-lysine relative to chitosan) of 0, 1%, 3%, 5% and 7% were prepared in the tape casting method. The microstructures and IR spectra of the composite films were analyzed. The antimicrobial activities of the films were tested in optical density method. The citrus was soaked by the composite solution and then stored. The change in all the fresh-keeping indicators of the citrus during the storage was measured. The composite solution film slowed down the decline of citrus sensory score during the storage, reduced the loss of sugar content and vitamin C content of the fruits, and reduced the mass loss rate and the spoilage of citrus. Poly-lysine increases the antimicrobial activity of chitosan film, and the composite solution film has a good preservation effect on the citrus.