该研究以明胶/聚乙烯醇复配作为成膜基质，蓝莓花色苷和没食子酸分别作为指示剂和辅色剂，制备鲜度指示膜用于基围虾的鲜度指示。通过对紫外-可见光谱、红外光谱、微观观察和机械性能方面的研究，表明没食子酸的加入使花色苷在不同pH值条件下呈现的色调更丰富；加入花色苷和没食子酸之后，没有新的峰产生，说明与成膜基质的相容性很好；复合膜的断裂伸长率在 1 000%~1 200%之间，抗拉强度和厚度适中；相比花色苷膜，复合膜的ΔE值显著增大（P＜0.05）；添加少量的没食子酸能够使膜的横截面相对光滑（花色苷:没食子酸m/m=1:0.3和1:0.5）。将指示膜用于基围虾的鲜度指示，24~48 h内，基围虾腐败变质，总挥发性盐基氮含量逐渐升高，指示膜ΔE的变化呈现显著性差异（P＜0.05），但添加没食子酸的复合膜颜色由灰色变为黄色，更易被肉眼识别。因此，花色苷与没食子酸复合膜可以实现基围虾腐败的智能指示，该研究为开展不同水产品鲜度指示膜的研究提供参考。

To fabricate freshness-indicating films for Metapenaeus ensis, gelatin/polyvinyl alcohol composites were used to form films, and blueberry anthocyanin and gallic acid were used as indicator and co-pigment, respectively. Ultraviolet-visible spectra, infrared spectra, microscopic observation, and mechanical properties revealed that addition of gallic acid enriched the colors exhibited by anthocyanin under different pH conditions. No new peak appeared with the addition of anthocyanin and gallic acid, indicating good compatibility of these compounds with the film-forming matrix. The elongation at break point of the composite films was between 1 000% and 1 200%, and the films exhibited moderate tensile strength and thickness. Compared with that of the anthocyanin film, the ΔE value of the composite film was significantly increased (P<0.05). The cross-section of the composite films was smoother with a small amount of gallic acid (anthocyanin: gallic acid m/m = 1:0.3 and 1:0.5). When used to indicate freshness of M. ensis, spoilage was detected between 24 and 48 h, with total volatile basic nitrogen content of M. ensis gradually increasing, and ΔE of the indicator film showing a significant change (P<0.05). The color of the composite films containing gallic acid changed from gray to yellow, which was easier to recognize with the naked eye. Therefore, the composite film containing anthocyanin and gallic acid can realize improved indication of M. ensis spoilage. This study provides a reference for research into freshness indicator films for different aquatic products.

岭南现代农业科学与技术广东省实验室科研项目（NZ2021033）；广东省重点研发计划项目（2021B0202060001）；广州市农村科技特派员项目（20212100065）；广东省现代农业产业技术体系创新团队建设专项（2022KJ117）；广东省农业科学院水产中心项目（XT202303）；2022年乡村振兴战略专项（第四批）资助（预制菜）项目；2020年青年导师制项目（R2020QD-041）