In order to improve the paper's poor mechanical properties， poor hydrophobicity and weak bacteriostasis in food packaging， food packaging paper was prepared by compounding polylactic acid and nano-zinc oxide using a coating process. The performance of packaging paper for food was evaluated by indicators such as tensile strength， water contact angle and antibacterial， and the paper was applied to fresh pork preservation. The results showed that the samples of the blank group and the control group had deteriorated in the 6th day of refrigeration time， while the test group still maintained good quality， and the samples of this group were not completely deteriorated until the 10th day. It showed that the food packaging paper could effectively inhibit the activity of bacteria， maintain a better color of fresh meat， and could significantly reduce the juice loss rate of fresh meat， and better maintain the sensory quality of fresh meat， thereby extending the shelf life of fresh meat. Compared with the untreated food wrapping paper， the hydrophobic antibacterial food wrapping paper had better fresh-keeping effect.