食品活性包装可以保护食品免受微生物污染，而食品智能包装可以实时监测食品的新鲜度或质量变化。姜黄素作为姜黄的主要活性物质，具有抗菌、抗氧化和屏蔽紫外线等保鲜效果，并且自身可以作为光敏剂在特定波长的照射下产生活性氧破坏细菌细胞膜，起到抗菌的目的；此外，姜黄素还可以作为酸碱指示剂实时监测和指示食品的腐败变质情况，其在食品活性和智能包装中得到了广泛应用。本文介绍了姜黄素的结构和理化性能，深入探讨了姜黄素作为抗菌剂、抗氧化剂、紫外屏蔽剂、光敏剂和酸碱指示剂应用于食品活性和智能包装中的作用机理和研究进展，并对未来姜黄素在食品包装中的进一步研究与开发提出建议，以期为姜黄素在未来食品包装中的研究提供理论参考。

Food active packaging can protect food from microbial contamination, while food smart packaging can monitor food freshness or quality changes in real time. Curcumin, as the main active substance of turmeric, has the preservation effect of antibacterial, antioxidant and UV shielding, and can act as a photosensitizer to produce reactive oxygen species under specific wavelength irradiation to destroy bacterial cell membranes and play the purpose of antibacterial. In addition, curcumin can also be used as an acid-base indicator to monitor and indicate the deterioration of food in real time, and it has been widely used in food activity and intelligent packaging. In this paper, the structure and physicochemical properties of curcumin were introduced, and the mechanism and research progress of curcumin as antibacterial agent, antioxidant, UV shielding agent, photosensitizer and acid-base indicator used in food active and intelligent packaging were discussed. Suggestions for further research and development of curcumin in food packaging were also put forward. In order to provide theoretical reference for the research of curcumin in food packaging in the future.