[Objective] To develop a edible antimicrobial film for preservation of strawberry. [Method] Rhubarb, burnet, lilac oleoresin and cinnarrioh oleoresin were distilled firstly by ethanol in 80% concentration. The Chinese traditional herb medicine antibacterial experiment was carried out on strawberry grey fungus. With membrane mechanical properties, water absorption, water vapor permeability and antibacterial properties as the basis, the sodium alginate concentration, cross-linking agent, cross-linking agent solution concentration, cross-linking time, ratio of lilac and sodium alginate were obtained. After the treatment of edible antimicrobial film, the variation of strawberry rotting rate, loss weight rate, respiration rate and vitamin were determined for exploring the preservation effect. [ Result ] The results showed that: lilac and cinnamon have broad-spectrum antibacterial activity, in which the lilac bacteriostatic best, especially for strawberry grey fungus. Under the conditions of sodium alginate 2% , cross-linking agent 4% CaCl2, cross-linking time 20 min, ratio of lilac and sodium alginate 7:43, the antimicrobial film has the optimum physical and antibacterial properties. The variation rate of indicators were less than blank control group, strawberry could be preserved for 3 d, which is 2 days longer than in non-coating film group. [Conclusion] The preparation technique of edible fruits preservation film is simple with low cost, good effect, easy to degrade and no pollution to environment, which has great development potential.%[目的]研制出可用于草莓的抑茵保鲜的可食性果蔬保鲜抗菌膜.[方法]先用浓度为80％的乙醇溶液分别提取大黄、地榆、丁香和肉桂,然后进行中草药抑茵试验探索其对草莓灰霉菌的抑菌效果；再以膜的力学性能、吸水率、水蒸气透过率以及抑菌性能为依据,分别确定海藻酸钠的浓度、交联剂的种类、交联剂溶液的浓度、交联时间和丁香与海藻酸钠的比例；最后,将可食性抗菌膜处理草莓后,分别测定草莓腐烂率、失重率、呼吸强度和维生素等指标的变化,来探索抗茵膜的保鲜效果.[结果]试验表明,丁香和肉桂具有广普抑菌性,其中丁香的抑菌性最佳,尤其对草莓灰霉菌的抑菌效果最好；海藻酸钠的浓度为2％,交联剂为4％的CaCl2、交联20 min以及丁香与海藻酸钠比例为7:43时抗菌膜具有最佳的物理和抑菌性能；保鲜组草莓烂果率、失重率、呼吸强度和维生素等指标的变化速度均低于空白对照组,保鲜效果较好,草莓在室温下能保存3d,比空白对照组能延长保存2d.[结论]可食性果蔬保鲜膜制作工艺简单、成本低、保鲜效果好、易降解、可食用、对环境无污染,是一种极具开发潜力的果蔬保鲜膜.
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