Abstract: In order to develop a new type of edible food antibacterial packaging material,this research used gelatin and chitosan as raw materials,and edible nano antibacterial membranes was prepared with gelatin/chitosan=6:1,8:1,10:1 respectively through electrostatic spinning technology. Rheological analysis of the viscosity of the electrospinning blend solution showed that it was the highest when the ratio of gelatin to chitosan was 6:1. Besides,the preparation,characterization and antibacterial properties of the antibacterial membrane were studied. The results of Fourier transform infrared spectroscopy and X-ray diffraction showed that the structure of the gelatin chitosan antibacterial membranes with different proportions didn’t change chemically. The results of differential scanning calorimetry and thermogravimetric analysis showed that the ratio of gelatin to chitosan was at 6:1 when the thermodynamic performance was significantly better than the other two types of antibacterial membranes. Three antibacterial films with plate antibacterial,scanning electron microscopy,and laser confocal antibacterial effect observation tests were performed. The results showed that the three antibacterial films had antibacterial activity. The ratio of gelatin to chitosan was 6:1 that treatment group had the most significant antibacterial effect. The above experiments showed that when the ratio of gelatin:chitosan was 6:1,the stability and antibacterial activity of the antibacterial film was optimal,and it could be used as an excellent antibacterial packaging material.