Optimization of composite preservative on Pickling Pepper products spoilage bacteria was studied through response surface methodology.The minimal inhibition concentration( MIC) of three preservatives for 13 kinds of spoilage bacteria was determined by microdilution method.X2and X9as the test bacteria,the preservatives formula of Pickling Pepper Products was optimized as bacteriostatic diameter of indicators.Multivariate regression model are built through response surface analysis,and optimal proportion of composite preservativ is that sodium acetate 0.1mg/mL,sodium benzoate 0.22mg/mL and potassium sorbate 0.14mg/mL.