快速、安全和无损是新鲜度智能包装技术的关键。目前新鲜度智能包装存在安全隐患、灵敏度低，严重制约其在鱼类新鲜度智能化检测中的应用。因此建立一种基于色敏指示膜的高安全性、高灵敏度且快速响应的鱼新鲜度智能检测方法尤为必要。拟以罗非鱼为研究对象，在前期研究基础上选择3种对鱼肉挥发性物质响应较灵敏的天然色素，采用气质联用仪、扫描电镜、红外光谱仪等技术分析贮藏过程中，天然色素对鱼肉各特征挥发性物质的响应变化，探讨天然色素对特征挥发性物质的变色灵敏度；研究天然色素指示膜与挥发性物质反应后的物质结构、分子结构、机械性能、水分吸附率变化，探索两者间的响应机理；并分析指示膜色差值与品质的相关性，构建鱼新鲜度综合检测方法。本项目对揭示挥发性物质与天然色素指示膜的响应机理意义重大，为建立高灵敏性、低成本、安全的鱼新鲜度智能指示膜检测方法提供重要理论依据并具有较大应用价值。

Timeliness, safety and nondestructive detection are the key elements of intelligent packaging for fish freshness. Currently, the safety hazard of intelligent packaging is existed and the sensitivity of intelligent packaging for freshness detection is not high, which severely restrict its application in freshness intelligent detection of fish. Therefore, the freshness detection method based on natural pigments with high safety, high sensitivity and short response time is particularly necessary. This study uses tilapia fillets as the research object, in addition, three kinds of natural pigments (cyanidin, pelargonidin, delphinidin) which is sensitive to volatile compounds of fish are selected based on the previous study. This research investigates the reaction degree and mechanism of color change of different natural pigments to volatile organic compounds by means of GC-MS, scanning electron microscopy, infrared spectrometer and colorimeter; studies the changes of material structure, molecular structure, mechanical properties, water absorption rate after the reaction between volatile organic compounds, and indicative film composed of natural pigments by means of GC-MS, scanning electron microscopy, infrared spectrometer, physical properties and water vapor permeation meter; explores mechanism of volatile organic compounds of the tilapia fillets with indicative films composed of natural pigments. The relationship between the total color difference (△E) of the indicative film and the quality of tilapia is analyzed, and the comprehensive evaluation method of fish freshness is constructed. The results will be significant to reveal response mechanism of volatile organic compounds of the tilapia fillets with indicative films composed of natural pigments, and provide theoretical basis for the preparation of high sensitivity, low cost and biodegradable intelligent indicative film and the establishment of comprehensive evaluation method of fish freshness.