作者以测定过氧化物价和酸价来评定杏仁油与玉蜀黍油在不同貯藏温度下的稳定性,和研究抗氧剂对该油的稳定性的影响。方法是取杏仁油和玉蜀黍油,(1)各不加抗氧剂,(2)各加入0.02％DBPC(2,6-di-tert-butyl-para-cresol),和(3)各加入0.02％没食子酸丙酯; The authors evaluated the stability of almond oil and maize oil at different storage temperatures by measuring the peroxide value and the acid value, and studied the effect of antioxidants on the stability of the oil. (2) each adding 0.02% DBPC (2,6-di-tert-butyl-para-cresol), and % Propyl gallate;