Abstract: The antioxidant effects of tea polyphenols, antioxidants from licorice, resveratrol, soybean lecithin on Prinsepia utilis Royle oil were studied by Schaal oven-storage method with peroxide value as index, and the formula of the compound antioxidants was optimized by L9（34） orthogonal design. The results showed that tea polyphenols, resveratrol and soybean lecithin had certain antioxidant effect on Prinsepia utilis Royle oil, and the antioxidant activity of tea polyphenols was the strongest, followed by resveratrol, soybean lecithin, while licorice antioxidants could accelerate oxidation of Prinsepia utilis Royle oil. The optimal formula of the compound antioxidants was as follows: tea polyphenols 0.3 g/kg, resveratrol 0.3 g/kg and critic acid 0.2 g/kg.