LDPE antioxidant films containing 1% α-tocopherol was prepared, and adjusted the release of α-tocopherol by changing diatomite amount (0%, 1%, 2%, 3%) in the films. Chilled pork was vacuum-packed by these films. Determined the total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARS), redness value (a^*), juice loss, total bacteria counts, pH value of chilled pork, and the release of α-tocopherol from antioxidation films during the storage. The results showed that compared with the control, the antioxidant film of α-tocopherol significantly delayed the increase of TVB-N and TBARS in chilled pork, reduced the loss of juice and enhanced the color of meat, but had no significant effect on the pH value and the total bacteria counts. In addition, compared with the antioxidant films without diatomite, adding diatomite to regulate the release of α-tocopherol in the films could improve the preservation effect of the antioxidant films on chilled pork. When the additional diatomite was 1%, the preservation effect was the optimal.