The work aims to provide theoretical basis for the study on oxygen resistance and application of antioxidant agent in antioxidant activity packaging, so as to provide a new method for solving the existing problems of antioxidant activity packaging. The factors influencing the oxygen resistance of antioxidant active packaging were analyzed to express the antioxidant evaluation method of antioxidant active packaging. According to the mode of action, the antioxidant active agents were classified, and their action mechanism and application progress were expounded. The embedding methods of antioxidant active agent were relatively simple. The slow release performance and safety performance needed to be further improved, and the influence of antioxidant active agents with special odor on food flavor needed to be explored. Antioxidant active packaging can effectively slow down the deterioration of flavor and quality of food caused by oxidation, and has a broader development prospect in the field of food preservation.