Abstract: The effects of three kinds of irradiations such as microwave, ultrasound and ultraviolet irradiation on the oxidative stability of Eucommia ulmoides Olive seed oil were investigated. The results showed that all these treatments can accelerate the degree of the oxidation of Eucommia ulmoides Olive seed oil. The peroxide value increases continuously with treatment time extending and strength of irradiation and temperature rising at the initial period. But after a peak, the peroxide value of Eucommia ulmoides Olive seed oil decreases sharply due to the appearance of various secondary by-products. It implied that the use of irradiations should be paid more attentions especially to polyunsaturated fatty acids. At the same time, it is not suitable to only use the result of peroxide value to estimate the extents of oxidative stability of fats and oil.

Key words: Eucommia ulmoides Olive seed oil, microwave irradiation, ultrasound irradiation, ultraviolet irradiation, peroxide value