The work aims to explore the application of cork-based materials in the field of food packaging materials by analyzing the moisture and coldness resistance properties of domestic cork and Portuguese cork. With domestic cork and Portuguese cork as the research objects, and the mechanisms of these two types of cork in blocking the flow of gaseous water, liquid water and heat flow were studied by analyzing parameters such as equilibrium moisture content, the rate of water absorption, growth rate of volume moisture, the contact angle of static water, thermal conductivity coefficient and heat distribution. The result showed that the equilibrium moisture contents of domestic cork and Portuguese cork were 6.53% and 8.39% respectively with a temperature of 20 ℃ and a relative humidity of 60%; The water absorption rates were 24.45% and 94.33% respectively after fully soaking in water for 30 days; Growth rates of volume moisture were 11.12% and 16.88% respectively; Static contact angles were 135° and 127° on the surface respectively; The thermal conductivity coefficients were 0.038 W/(m.K) and 0.043 W/(m.K), respectively. In conclusion, domestic cork has better moisture and coldness resistance than Portugal cork, which provides new possibilities for the development of new packaging materials for green food contact, and provides new ideas for the high-value utilization of cork and even the comprehensive utilization of natural forests of oak.