为开发出一种具有抑菌活性的明胶-碳酸钙可食膜，测定添加0%、1%、3%姜精油的明胶-碳酸钙可食膜的厚度、机械性能、水溶性、水蒸气透过系数、色泽、透明度和透光率、抑菌活性、表面形态微观结构及可食膜在冷藏温度为4 ℃时对冷鲜肉的保鲜效果等特性。结果表明：加入姜精油后，姜精油与明胶相互作用导致可食膜的外观颜色变暗，抗拉强度、水溶性和水蒸气透过系数均有所降低，而可食膜的厚度、断裂伸长率、抑菌活性均有所提高；原子力显微镜表征可食膜的微观结构及粗糙度结果表明随着姜精油浓度的增加，可食膜表面更粗糙。此外，对冷鲜肉的保鲜实验表明随着姜精油添加量的增加，可食膜对冷鲜肉的保鲜效果越好。综上所述，姜精油添加到明胶-碳酸钙可食膜中开发出的姜精油可食膜在食品包装方面具有潜在的开发价值。

In order to develop gelatin-calcium carbonate edible films with antibacterial activity, gelatin-calcium carbonate edible films were incorporated with 0%, 1%, and 3% ginger essential oils. The thickness, mechanical properties, water solubility (WS), water vapor permeability (WVP), color, light transmission and transparency, antibacterial activity, surface morphology, and microstructure of the prepared edible films were measured. Additionally, the freshness-preserving effect of edible films on chilled pork stored at 4 ℃ was also investigated. The results showed that after the addition of ginger essential oil, the appearance of the films became darker due to interactions between gelatin and ginger essential oil; also, the tensile strength, WS, and WVP were all decreased to some extent, while the thickness, elongation at break, and antibacterial activity of the edible films were all increased to some extent. Atomic force microscopy (AFM) was used to characterize the microstructure and roughness of the edible films and the results showed that the surface roughness of the ginger essential oil-treated films increased with increasing ginger essential oil concentration. In addition, the preservation experiment on chilled fresh pork showed that the preservative effect of the modified films was improved upon increasing the amount of added ginger essential oil. In summary, the ginger essential oil-edible film, which was developed by the addition of ginger essential oil to gelatin-calcium carbonate edible films, has potential applications in food packaging.

国家高技术研究发展计划（863计划）(2013AA102204)；农业部项目（201303082-3）；天津市科技支撑计划项目（14ZCZDNC00015）；天津市科技型中小企业专项资金（周转资金）项目（11kqzznc280）