Abstract: In order to develop a new bio-based food packaging material and improve the bioavailability of natural phenolic compounds, an electrospinning film loaded with Catechin was prepared by electrospinning using catechin (CT), polyvinyl alcohol (PVA) and chitosan (CS) as substrates. The microstructure and diameter distribution of the electrospun films were analyzed by scanning electron microscopy. The interaction between CT and film forming substrate was studied by Fourier infrared spectroscopy, X-ray diffraction and thermal analysis. The effects of CT addition on the physical and chemical properties of the electrospun film were investigated by taking the mechanical properties, gas permeability and antioxidant activity of the film as parameters. Finally, the preservation effect of electrospun film was analyzed by sensory evaluation, water loss rate and titrable acid content. The results showed that the intermolecular hydrogen bond was formed between CT and CS, and the hydrophobic property was improved. When the concentration of CT was 0.8%, the comprehensive performance of the electrospun film was the best. It had good morphology, dense structure and good thermal stability. At this point, the tensile strength and elongation at break reached the maximum, which were 12.89 MPa and 62.45% respectively. The water solubility, water vapor transmittance and CO₂ transmittance were the lowest, which were 29.51%, 0.1532 g·mm·(m²·h·kPa)⁻¹ and 5.9 g·(m²·h)⁻¹, respectively. Besides, the scavenging rate of DPPH free radical also reached the maximum value, which was 71.02%. Moreover, the electrospun membrane had sustained release effect. When the CT concentration was 0.8%, its cumulative release rate was the highest. The preservation research results showed that the electrospun film could effectively delay the deterioration of strawberry, and the electrospun film with 0.8% CT concentration had the best preservation effect. In conclusion, the electrospun film with 0.8% CT concentration had the best comprehensive performance, and it had certain antioxidation and fresh-keeping ability.