考察了花椒叶提取物、迷迭香提取物及抗坏血酸(Vc)对中式香肠贮藏期TBARS值的影响，采用响应面法优化了复合抗氧化剂配方，并且对复合抗氧化剂对中式香肠贮藏期TBARS值和感观品质(色泽、气味、滋味、质地及总体可接受性)的影响进行研究。结果表明，花椒叶提取物、迷迭香提取物及Vc对中式香肠的脂质过氧化有较强的抑制作用；花椒叶提取物与Vc、迷迭香提取物与Vc复配对香肠TBARS值均存在协同增效作用(p≤0.05)，且前者的增效作用强于后者，而花椒叶提取物与迷迭香提取物无显著增效作用(p>0.05)；花椒叶提取物、迷迭香提取物及Vc复合抗氧化剂在中式香肠中的最优配比为0.079 2、0.045 9及0.484 g/kg；按此配比处理的中式香肠在贮藏60 d 的TBARS值为0.40 mgMDA/kg，较对照组降低了83.61%；感观分析结果表明，复合抗氧化剂处理香肠组总体可接受性感观值极显著高于对照组(p≤0.01)；复合抗氧化剂可延长中式香肠的货架期45 d以上。

 The effect of the amount of Zanthoxylum bungeanum Maxim leaves extract, Rosemary (Rosemarinus officinalis L.) leaves extract, and ascorbic acid (Vc) individually on thiobarbituric acid reactive substances (TBARS) of Chinese sausage were investigated.Then the combined those antioxidant was optimized by response surface methodology, and the effects of mixed antioxidant on TBARS and sensory quality (color, flavor, taste, texture, and overall acceptability) of Chinese sausage during storage were studied.The results showed that Zanthoxylum bungeanum Maxim leaves extract, Rosemary extract and ascorbic acid all have a strong inhibitory effect on lipid oxidation of sausage.Zanthoxylum bungeanum Maxim leaves extract and Vc, Rosemary extract and Vc (p≤0.05) all showed synergic effects.The former group had stronger synergic effect than the latter group and no significant synergic effect between Zanthoxylum bungeanum Maxim leaves extract and Rosomary extract (p>0.05).The optimized combination of antioxidants in Chinese sausage was 0.079 2 g/kg Zanthoxylum bungeanum Maxim leaves extract, 0.045 9 g/kg Rosemary extract, and 0.484 g/kg Vc.TBARS in the sausages with 0.40 mg MDA/kg mixed antioxidant and stored at 60 day was 83.61% lower than the control sausage.The sensory evaluation shows that the sausage with mixed antioxidant has much higher acceptance rate than the control group (p≤0.01).Shelf life of Chinese sausage was more than 45 d by mixed antioxidant.