Abstract:The anti oxidative effect of Allium mongolicum extract of mutton sausage was studied when the sen－ sory quality， peroxide value（POV）， TBA value， acid value（AV） were taken as the evaluating indicators. The experimental results showed that： Allium mongolicum alcohol extract had antioxidant properties higher than wa－ ter extract and Allium pulp. The alcohol extracts can slow down the oxidation rate of the mutton sausage， and with the increased of the amount of the increased， the antioxidant effect was also increased. The concentration of ethanol extract had a great influence on the sensory of mutton sausage. The sensory quality of sausage had better when 1 %-1.5 % of the alcohol extracts was added. The storage experiment of mutton sausage with the addition of 1 % ethanol extracts in 3 ℃-5 ℃ temperature demonstrated that it had a significant antioxidant activity， which was beneficial to the storage of mutton sausage.