Abstract:Dandelion flavonoids （DF）and chitosan （CS）were used as materials to prepare a dandelion flavonoids-chitosan （DF-CS）edible composite membrane.Changes in its physical properties，antioxidation，and bacteriostasis were measured after adding DF.The fresh-keeping effect of the composite membrane was studied by measuring the physicochemical indexes and volatile flavor of chicken breast.The results showed that the thickness of 0.2% DF composite membrane increased significantly compared with that of a pure CS membrane（P<0.05）.Moreover，the water vapor transmission coefficient，tensile strength，and tensile fracture decreased significantly.Additionally，the DPPH and ABTS+free radical scavenging ability of the composite membrane increased to 95.68% and 96.37%，respectively.The inhibitory effect of the composite membrane on Escherichia coli and Staphylococcus aureus improved.Chilled chicken breasts treated with different coatings were stored in refrigerator at 4℃ for 12 d.During storage，the composite film group had a significantly smaller increase in pH，thiobarbituric acid reactive substances（TBARS）and total volatile basic nitrogen（TVB-N）values compared with that of chicken breast coated with commercial preservative film and chitosan film.On day 12，the composite film chicken breast was still edible.The results of electronic nose analysis showed that the 6 d，the volatile substances of composite film chicken breast were similar to those of fresh samples.To summarize，DF-CS composite membrane could inhibit microbial reproduction，delay fat oxidation，and maintain the flavor quality of chicken breast.