Abstract:Abstract：In order to solve the problems of microorganism infection，oil oxidation reaction and short shelf life during the process of processing and transportation of thousand island sauce，the effect of namamycin，tea polyphenols and two butyl hydroxy toluene compound additives on the change law of the quality characteristics of the thousand island sauce in the storage storage at room temperature（25℃）was studied.The results showed that compared with the without additives group，the compound additives could effectively delay the increase of colony number during the storage period，effectively reduce the browning degree，and significantly reduce the oxidation rate of oil，so as to better maintain the quality characteristics of thousand island sauce during storage.Among them，0.022%namycin+0.022%tea polyphenols+0.015%two butylated hydroxytoluene（take 1 000 g thousand island sauce as an example，adding 0.22 g namycin，0.22 g tea polyphenols，0.15 g two butyl hydroxy toluene）treatment group had the best preservation effect.