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.