Abstract: To establish a quick method for identifying of edible oil oxidation, the qualitative discrimination between oxidized and unoxidized oils as categorized according to the limits of acid value and peroxide value stipulated by the Chinese national standards was modeled based on near infrared transmission spectroscopy (NITS) and distance-discrimination analysis. The results indicated that recognition rates of the calibration and external validation models reached up to 99% and 97.8% in the wave number range from 5450 cm-1 to 4650 cm-1 after multiple scattering correction, first derivative and Norris derivative smoothing. Therefore, good prediction results were achieved. In conclusion, it is feasible to apply NITS to qualitatively analyze edible oil oxidation

Key words: edible oil, oxidation, near infrared transmission spectroscopy (NITS), qualitative analysis