Abstract: The text investigates the effects of the use of AOB on Chinese sausage. Result of peroxide value and TBA showedthat 0.01%～0.02% of AOB can increase the antioxidation capability of the products. Chromaticity analysis, texture measurementand sensory evaluation displayed that an increase in AOB of 0.01% had no great influence on the color and flavors. The resultof nitrite mensuration showed increased AOB can lower the remaining nitrous acid in the product thus an obvious relation inquantity and efficacy is noticed.

Key words: AOB) antioxidant of bamboo leaf, natural multifunction food additive, Chinese sausage