Abstract: In this study, the antioxidant activity of α-tocopherol in soybean oil, palm oil, tea seed oil (Camellia oleifera Abel.) and lard was investigated under Rancimat test (110–130 ℃) and oven heating (120–180 ℃) conditions. α-Tocopherol loss and its effect on the total oxidation value of oils and fats were determined as well. The Rancimat test results showed that the addition of α-tocopherol (200–1 000 mg/kg) could concentration dependently significantly prolong the induction period (IP) of lard, and tea seed oil at 110 ℃ (P < 0.05), while the IP of soybean oil was negatively correlated with the concentration of α-tocopherol added. The oven test results showed that α-tocopherol loss was positively correlated with the heating temperature but negatively correlated with α-tocopherol addition. α-Tocopherol (1 000 mg/kg) could inhibit the increase of total oxidation values (TV) of soybean oil, tea seed oil, and lard at 180 ℃. On the other hand, the addition of α-tocopherol (500–1 000 mg/kg) showed a pro-oxidant effect in palm oil.

Key words: α-tocopherol, loss, antioxidant activity, oils and fats, heating