Abstract:The effects of starch on the properties of tea polyphenol-based edible composite films and their inhibitory effects on the oxidation of peanut oil were studied. On the basis of physical indicators， release performance， antioxidant capacity， and oil storage experiments， the regulatory effects of different starches on the film's performance and their inhibitory effects on the oxidation of peanut oil were investigated. The results showed that the starch from all the six sources affected the color and appearance and increased the thickness of the composite film. The release performance results indicated that the starch from all the six sources enhanced the sustained release performance of composite films and the release amount of tea polyphenols， with cassava starch exerting a better effect. Moreover， the antioxidant activity analysis indicated that the starch from all the six sources enhanced the antioxidant effects of composite films， with pea starch and cassava starch having better effects. In addition， the oil storage experiment confirmed that the tea polyphenol-based edible composite films effectively inhibited the oxidation and deterioration of peanut oil during storage， and starch from the six sources enhanced the antioxidant effects of composite films.