Inhibition of compound spice extracts （cinnamon， clove and star anise） and vacuum packaging on biogenic amines accumulation in dry sausage during storage was investigated in this study. Meanwhile， the change of physicochemical properties， microorganism， and sensory quality in dry sausage was also studied. The results showed that the addition of a compound spice extract combined with vacuum packaging effectively inhibited the accumulation of biogenic amines （tyramine， cadaverine， putrescine， histamine， 2-phenylethylamine， and tryptamine） in dry sausage during storage， and reduced the increasing of pH and total volatile base nitrogen value. Compound spice extracts and vacuum packaging also decreased the oxidation of fat， and the growth of total aerobic bacteria， lactic acid bacteria， and enterobacteriaceae. In addition， vacuum packaging significantly reduced （P<0.05） the loss of moisture， and maintain the sensory quality of dry sausage， and the addition of compound spice extract significantly improved （P<0.05） the sensory quality of dry sausage. The principal component analysis showed that the accumulation of biogenic amines in the dry sausage was closely related to the changes of total aerobic bacteria， lactic acid bacteria， Enterobacteriaceae， pH， TVB-N and TBARS value. Thus， compound spice combined with vacuum packaging effectively inhibited the accumulation of biogenic amines and reduced the quality deterioration of dry sausage during storage.