An antibacterial paper packaging material with camphor fruit was developed through the method of coating. The antibacterial effects and the properties after coating were studied. The main factors that affected the performance of the antibacterial paper include the mass of material (camphor fruit), organic solvent (the volume fraction of 75%, 95% alcohol), soak time and the coating time. The results showed that the paper prepared with camphor fruit had good antibacterial performance, and the more material soaked in alcohol, the longer soaking time, the longer coating time, the better antibacterial effect of the antibacterial paper. After coating, the mass increased, dynamic and static friction coefficients were increased too, but the smoothness and anti-puncture were decreased.