Objective To optimize the processing parameters of naringin-polysaccharide-protein composite preservative film and to explore the slow release ability and preservation effect of the composite film.Methods Polysaccharides and proteins are used as the substrate of the composite film, and the types, additions, and ratios of the substrate materials are optimized by the indicators of light transmittance, opacity, water vapor permeability (WVP), and oxygen permeability (OP). On this basis, naringin (1%, 3%, 5%) is added to the base film to obtain naringin-polysaccharide-protein composite film. A preliminary study is conducted to analyze the slow-release effect and freshness preservation effect of the composite film on Longan.Results When the polysaccharide is sodium carboxymethyl cellulose/pectin/chitosan (mass ratio of 1∶1∶2) with an addition of 1.8% and the protein is zein with an addition of 4%, the prepared composite film has a better barrier to ultraviolet rays, water vapor, and oxygen. The naringin in the film can be released slowly to some extent, which facilitates the antioxidant and antimicrobial effects of the composite film. In addition, naringin-polysaccharide-protein composite film can reduce the weight loss rate of Longan to a certain extent to maintain the freshness of the fruit.Conclusion The prepared composite film has good physical properties, and the naringin provides functional potential (antioxidant, antimicrobial), suggesting its applicability as edible composite preservative film.