Objective: Astragalus， yellow and cassia bark have good antibacterial activity and can be used as safe and efficient natural preservatives after blending. This study aimed to explore the application effect of the compound extract on pork preservative. Methods: The experiment evaluated the effect of antibacterial and antioxidant activity， combining the evaluation of total colonies， TVBN value， pH value and sensory index， and tested the corrosion ability of the compound of spices. At the same time， the 16S rRNA sequencing technology analyzed the microbial composition and diversity changes of the adding group and the control group in the storage process of fresh pork， and comprehensively showed the correlation between the microbial abundance changes of the adding system and the pork preservation (storage time). Results: Compound natural preservative can prolong the shelf storage period of fresh pork by 5-6 days. Based on 16 SrRNA gene sequencing analysis， 21 genera were identified. Pseudomonas， Acinetobacter and Myroides were the main microorganisms causing spoilage. It is found that the changes in the main metabolic pathway of natural storage fresh pork are consistent with the changes of the dominant microorganism Kurthia， Myroides and Pseudomonas. During the 5 days storage period of cold pork with compound natural preservatives， the proportion of the main spoilage genus Acinetobacter.decreased from 20.08% to 1.64%， Pseudomonas from 21.10% to 7.13%， Kurthia increased by 0.7%， and Myroides decreased from 13.02% to 7.94%. Conclusion: The research has proved the superiority of natural compound preservative as pork preservative， and laid a foundation for making full use of traditional spices to develop food preservative.