▎ 摘　　要

Graphene oxide (GO) continues to be interesting material due to their large specific surface area properties. In order to inhibit the aggregation and improve the water solubility of GO, "soft-cutting" technology was used for preparation of beta-cyclodextrin modified graphene oxide materials (beta-CD@GO). The formation of corrugations of beta-CD@GO was evaluated by transmission electron microscope (TEM) observation. The beta-CD@GO sheet exhibited appreciable water dispersion capacity than the pristine GO. According to further evidence from Raman spectroscopy, UV - vis, Fourier transform infrared spectra (FT-IR), X-ray diffraction (XRD), it can be deduced that some oxygen groups of GO were reduced by beta-CD which were chemically absorbed on the GO surface, promoting the peeling of graphene layer. The beta-CD@GO also exhibited thermal stability enhancement. Furthermore, the beta-CD modified GO showed excellent inhibition on the bacterial growth due to the good dispersity of beta-CD@GO. This approach is expected to provide a promising food preservation material in packaged food to counteract bacterial spoilage.