以葡萄籽毛油作为研究对象，分析了葡萄籽毛油依次经过精炼的各个环节后，油脂的氧化稳定性变化。并采 Rancimat 标准法，以诱导期作为油脂稳定性的评价指标，考察叔丁基对苯二酚（TBHQ）、丁基羟基茴香醚（BHA）、抗坏血酸棕榈酸钠、dl-a-生育酚、迷迭香提取物等抗氧化剂单独使用及复合抗氧化剂对葡萄籽油氧化稳定性的影响。结果显示，对葡萄籽油酸值影响最大的工艺流程为脱酸工艺；对过氧化值影响最大的工艺为脱臭工艺；而诱导期在整个精炼过程中整体呈下降趋势。在葡萄籽精炼油中添加抗氧化剂时，TBHQ、BHA、抗坏血酸棕榈酸钠及迷迭香提取物这四种抗氧化剂单独使用效果较好，能明显提高葡萄籽油氧化稳定性。对四种抗氧化剂进行复配，除TBHQ外，复合抗氧化剂比抗氧化剂单独使用时效果更好，其中以TBHQ：BHA为3:1时效果最佳。

Grape seed oil was used as the research object, and the oxidative stability of grape seed oil was analyzed after every steps of refining. And adopt the Rancimat method use the induction period as oil stability evaluation index, study effects of antioxidant when they use individually, such as tert butyl hydroquinone (TBHQ) and butylated hydroxyanisole (BHA), ascorbic acid palmitic acid sodium, dl-a- tocopherol, rosemary extract, and antioxidation effect of single composite agent on the oxidative stability of grape seed oil. The results showed that the process of the greatest influence on the acid value of grape seed was the acid removal process, and the most influential technology for the peroxide value was the deodorization process, while the induction period showed a downward trend in the whole refining process.when adding grape antioxidant to the grape seed oil refining, using TBHQ, BHA, ascorbic acid, sodium palmitate and rosemary extract the four antioxidants individually has a better effect, can improve the oxidative stability of grape seed oil significantly, compound four kinds of antioxidants, except TBHQ, the effect is better than composite antioxidants antioxidants when used alone; when the TBHQ:BHA is 3:1 ,the effect is the best.