本研究采用响应面优化法探讨一种有利于冷鲜驴肉保鲜的天然复合防腐剂配方。以生姜醇提物、丁香醇提物和Nisin Z作为抑菌剂，进行单因素实验，通过响应面法，以TVB-N和感官评分2个指标为响应值，考察三种天然抑菌剂对TVB-N和感官评分的影响，优化复合防腐剂配方。结果表明：生姜醇提物、丁香醇提物和Nisin Z对TVB-N和感官评分的影响显著（p<0.05），生姜醇提物、丁香醇提物和Nisin Z两两之间均存在协同增效效应。复合防腐剂配方为：生姜醇提物41.07 mg/mL、丁香醇提物5.39 mg/mL和Nisin Z 56.28 mg/mL，4 ℃真空保藏15 d，TVB-N的值为9.48 mg/100 g，感官评价为87.44。说明复合天然防腐剂对冷鲜驴肉具有较好的保鲜效果，且对冷鲜驴肉的感官品质影响不大。

The response surface methodology was used to obtain a natural composite preservative formulation that could be conducive to the preservation of chilled fresh donkey meat. Ginger ethanol extract, eugenol ethanol extract and Nisin Z were used as antimicrobial agents. The single factor experiments were also conducted. Response surface methodology was used to investigate the effects of three natural antimicrobial agents on TVB-N and sensory score, and to optimize the formula. The results showed that the effects of ginger ethanol extract, eugenol ethanol extract and Nisin Z on TVB-N and sensory score were significant (p<0.05). There was synergistic effect between ginger ethanoll extract, eugenol ethanol extract and Nisin Z. The composite preservative formula is: Ginger ethanol extract 41.07 mg/mL, eugenol ethanol extract 5.39 mg/mL and Nisin Z 56.28 mg/mL, vacuum storage at 4 ℃ for 15 days, the value of TVB-N is 9.48 mg/100 g, sensory evalution 87.44. The results showed that the compound natural preservatives had better preservative effect on cold donkey meat, and had little effect on sensory quality of cold donkey meat.