The effects of gallic acid， coumaric acid， protocatechuic acid， vanillic acid and syringic acid on the clearance of sodium nitrite and the blocking rate of nitrosamine synthesis were studied. The operating conditions of phenolic acid were optimized by single factor (phenolic acid concentration， reaction time， pH) and orthogonal experiment. The results showed that when the phenolic acid concentration was 2.5/3.0 mg/mL， the reaction time was 90 min and the pH was 3.0/3.2， the five phenolic acids had better scavenging effects on sodium nitrite， and the scavenging rates were more than 75%， among which the highest scavenging rate of syringic acid was 97%， followed by gallic acid (94%). When the phenolic acid concentration was 3.0 mg/mL， the reaction time was 60 min and the pH was 2.8/3.0/3.2， the five phenolic acids had a strong ability to block the synthesis of nitrosamine， and the blocking rates were more than 50%. Among them， the blocking effects of syringic acid and gallic acid were still the best， 97% and 93% respectively. This study provides a theoretical basis for the better application of phenolic acid in meat processing.