【摘要】 以聚乳酸（polylactic acid,PLA）、乙基纤维素（ethyl cellulose,EC）和玉米醇溶蛋白为原料，采用溶液浇铸法制备复合膜，研究不同膜的性能及其在冷鲜肉保鲜中的应用。结果表明，3种材料在复合膜中具有较好的相容性。添加EC和玉米醇溶蛋白可以有效改善PLA膜的机械性能、热力学性能、表面亲水性、透氧系数和降解性能。当PLA和EC的比例为3∶7时，抗拉强度和断裂伸长率分别达到最大（16.6 MPa和30.5%）。此外，在不同条件下，复合膜也表现出比PLA膜更好的降解能力。当PLA和EC的比例为3∶7时制备的复合膜最佳，在84 d时的降解率为21.75%。在应用中，冷鲜肉使用复合膜包裹后，其抗氧化、抗菌性能和保水性能显著提高。更多还原

【Abstract】 In this study, composite films consisting of polylactic acid(PLA), ethyl cellulose(EC), and zein were prepared by solution casting method, and their performance and application in chilled fresh meat preservation were investigated. The results showed that the three materials had satisfactory compatibility in the composite film. Addition of EC and zein effectively improved the mechanical properties, thermodynamic properties, surface hydrophilicity, oxygen permeability, and degradation properties of PLA films. When the ratio of PLA to EC was 3:7, the tensile strength and elongation at break reached maximum values of 16.6 MPa and 30.5%, respectively. Moreover, under different conditions, the composite film exhibited better degradability than the PLA film. The composite film with a 3:7 ratio of PLA to EC had the best performance, with a degradation rate of 21.75% after 84 days. Chilled fresh meat wrapped with the composite film showed significantly improved antioxidant, antibacterial, and water-holding properties.更多还原