With peroxide value (POV) as the evaluation index of oil stability,antioxidants,temperature, illumination factors were studied on the effects of oxidation stability of Pinus armandi franch seed oil (PAFO). The results showed that 0.10%fraction of VE was added in the seed oil,the antioxidant effect was prominent. The peroxide value increased while the adding amount was greater than 0.10%fraction;The oxidation stability of Pinus armandi franch seed oil reduced significantly with the storage temperature rose; Light had a great influence on the stability of PAFO; It could be inhibited the oxidation after it was microencapsulated. The peroxide value of samples was still no obvious rise after a month when the moderate antioxidant was added in the seed oil;Antioxidant effect of TBHQ was obviously better than that of natural vitamin E. The peroxide value of PAFO was increased when synergistic agent citric acid was added in it. The peroxide value was lower when citric acid and TBHQ was added in the seed oil; The metal ions could promote the oxidation of PAFO ,and the influence of Cu2+was more than Fe3+.% 以过氧化值（POV）为油脂稳定性评价指标，考察了抗氧化剂、温度、光照等因素对华山松籽油氧化稳定性的影响。结果表明，在华山松籽油中添加质量分数为0.10%的VE时，所起的抗氧化效果较好，添加量大于0.10%时，其过氧化值反而升高；华山松籽油的氧化稳定性随贮藏温度的升高明显降低；光照条件对华山松籽油稳定性有很大影响；华山松籽油在被微胶囊化后可抑制其氧化，加入适量的抗氧化剂，保藏一个月后，样品过氧化值仍无明显升高；添加抗氧化剂TBHQ的抗氧化效果明显优于天然VE。添加增效剂柠檬酸时，华山松籽油的过氧化值反而较单独添加VE时有所升高。同时添加柠檬酸和TBHQ的华山松籽油，其过氧化值则更低；金属离子能够促进华山松籽油的氧化，且Cu2+比Fe3+的影响更大.
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