以质量浓度为50 g/L的苹果果胶溶液和多酚为原料制备出一种复合膜液，并研究了不同多酚添加量对复合膜液流变学特性及抗氧化性的影响。结果表明，果胶溶液和不同多酚质量浓度的复合膜液均呈现剪切变稀效应，为典型的非牛顿流体。随多酚质量浓度增加，复合膜液黏度呈显著增加趋势，当多酚质量浓度增加至10 g/L时，复合膜液黏度约为220 Pa，显著高于对照组(108 Pa)；此外，随多酚浓度增加，复合膜液脂质氧化抑制率、DPPH自由基清除率及总还原力也呈明显增加趋势。当多酚质量浓度增加至10 g/L时，复合膜液的抗氧化能力高于同等浓度的2,6-二叔丁基-4-甲基苯酚(BHT)溶液。然而，随多酚浓度继续增加，复合膜液黏度及抗氧化能力虽有一定增加，但与多酚质量浓度为10 g/L的复合膜液无显著差异(p>0.05)。综合而言，在质量浓度为50 g/L的果胶溶液中添加多酚可制备出一种高黏度的复合膜液，当多酚质量浓度为10 g/L时，该复合膜液具备良好的抗氧化能力，在食品保鲜方面可作为一种优良的液体涂膜应用。

The edible coating was made up of 5% apple pectin solution as the substrate and different concentration of apple polyphenol as the additive. The effects of the amount of apple polyphenol on the rheological properties and antioxidant activities of the edible coating were investigated. The results suggested that the control (pectin solution) and the mixture liquids all exhibited a shear-thinning behavior, indicating that they are typically non-Newtonian fluids. The increase of polyphenol addition amounts caused the significant increase of viscosity of the liquids: when the polyphenol concentration increased to 10 g/L, the viscosity reached to approximately 220 Pa, significantly higher than the control (108 Pa). Moreover, as the polyphenol addition increased, the antioxidant activities of the mixture liquids including the inhibition capacity against lipid oxidation, DPPH scavenging capacity and total reducing capability were significantly enhanced. At 10 g/L of the polyphenol concentration, the prepared mixture liquid had a higher antioxidant activity than that of BHT. However, the continuous increase of the polyphenol concentration did not lead to significant enhancement of the viscosity and antioxidant activity of the mixture liquid. In conclusion, a high viscous mixture liquid can be obtained by adding 10 g/L polyphenol into 5% pectin solution, and it can be used as a potential edible coating material in food preservation due to its good antioxidant activities.