Based on the minimum inhibitory concentration（MIC） of phillyrin and the synergistic antibacterial effect with Nisin， potassium sorbate and sodium nitrite， this study explored the antibacterial effects on Staphylococcus aureus， Escherichia coli， Salmonella and Bacillus subtilis. Besides， the best compounding antibacterial scheme were verified in the preservation of minced meat. The test results showed that the combined use of phillyrin and sodium nitrite had the lowest compound inhibitory index（FICI） for the four tested bacteria， and the FICI values for Staphylococcus aureus， E. coli， Salmonella and Bacillus subtilis were 0.19， 0.38， 0.57 and 0.63， respectively， the antibacterial effects on the four test bacteria are all synergistic effects or additive effects. The pH of the minced meat of the experimental group added with the compound antibacterial agent increased by 0.49%， the control group increased by 1.80%； the total number of colonies in the minced meat of the experimental group increased by 88.09%， the control group increased by 214.29%； the TBARS value of the minced meat of the experimental group increased by 90.63%， and the control group increased 200%， so the compound antibacterial agent can inhibit the bacterial growth in minced meat， slow down the oxidation of minced meat， and have a certain protective effect on the color of minced meat.