Abstract: In order to study vitamin E ester derivative’s chemical stability and it’s correct use in food products, the chemical stabilities of vitamin E acetate affected by water content, temperature, pH, and so on, were studied,and the antioxygenations of vitamin E acetate in oils were also compared by that of free vitamin E in this paper. The results showed that vitamin E acetate was stable and not hydrolyzed in water solution at lower temperature; vitamin E acetate became unstable and began to be partly hydrolyzed in acid or base solution at higher temperature; vitamin E acetate was easily hydrolyzed in the solution which contained lipase. Although vitamin E acetate and free vitamin E may have a similar bioactive function, our results also showed that there was a difference in chemical stability and antioxygenation between vitamin E acetate and free vitamin E. It is necessary to choose an appropriate form of vitamin E to improve vitamin E’s efficiency during the food or Healthy Food production.

Key words: vitamin E, vitamin E acetate, food, stability