Abstract: Partridge tea extract (PTE) extracted by hot-water was blended with Artemisia sphaerocephala Krasch gum (ASKG) to prepare ASKG-PTE composite films for packaging cooked chicken and extending the shelf life. The morphologies, interactions among components and microstructures of the films were determined by scanning electron microscopy, infrared spectroscopy and X-ray diffraction, respectively. Chromaticity, optical, mechanical, barrier performances and antioxidant activity of the films were also measured to explore the effects of PTE amount on the structure and the properties. The results showed that the interactions among ASKG molecules weakened, the flexibility, ultraviolet shielding performance, and antioxidant activity improved after PTE was added. Compared with ASKG film, the tensile strength of the film was 6.65 MPa, the elongation at break was 76.80% and the water vapor permeability was 1.80×10⁻¹⁰ g/(m·s·Pa) when the content of PTE was 2.5%. DPPH free radical scavenging rate of ASKG-2.5%PTE film still increased by 647.99% under 100 times of dilution. The cooked chickens packaged in the films via heat-sealing were stored at 4 ℃ and the TBARS was measured at the 3rd, 6th and 9th day. It was found that the TBARS was effectively inhibited, indicating that lipid oxidation was delayed. Therefore, the composite films are potential in preservation packaging cooked meat.