Abstract:The polyphenol were extracted from banana （Musa nana Lour.）peels，and the effects of banana peels polyphenol extract on the storage quality （texture，color difference，pH value，water activity，sensory evaluation and smell）of the meat balls were investigated on the basis of the optimization of banana peels polyphenol extraction process.The results showed that the optimal conditions of polyphenol from banana peels extraction were as follows：60%ethanol concentration，liquid ratio of 3.68 ∶1（mL/g），leaching temperature 80℃，the leaching time of 1.5 h.The DPPH free radical scavenging capacity and reducing capacity of banana peels polyphenol extract were markedly enhanced with the increase of concentration，which confirmed that banana peels polyphenol extract had strong antioxidant activity.With the prolonged storage time of meatballs，the initial hardness of the meatballs was improved effectively，but the increase of hardness were not slowly，and there is no significant difference among elastic.The value of a*and pH value in the polyphenol addition group was changed smaller than that in the control group.The water activity of the meatballs with polyphenol was not significantly affected，however，the initial water activity was significantly reduced due to the addition of medium and high concentration.The decrease of sensory index score was decreased significantly slowly because of the addition of banana peels polyphenol.The pungent odour produced during storage was suppressed.To summarize，the storage quality of the meatballs can be improved to some extent due to the addition of the banana skin polyphenol extract.