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.