通过测定加速贮藏期间红树莓籽油的过氧化值、脂肪酸组成、活性物质含量及抗氧化活性的动态变化，结合主成分分析法，阐明红树莓籽油的贮藏稳定性。在监测的0~35 d内，红树莓籽油过氧化值升高190.89倍，饱和脂肪酸升高0.50%，不饱和脂肪酸降低2.53%，β-谷甾醇、α-生育酚含量以及1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH·）、2,2′-联氮双（3-乙基苯并噻唑啉-6-磺酸二铵盐）（2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonate)，ABTS+·）自由基清除率均呈现降低趋势；基于主成分分析法，提取出4个主成分，总方差贡献率为93.30%，其中多不饱和脂肪酸权重最大，为9.56%，综合载荷图、得分图得出：0~9 d内油脂的组成变化较大，其中0~3 d内不饱和脂肪酸向饱和脂肪酸的转化速度较快。综上所述，随着红树莓籽油贮藏时间延长，红树莓籽油品质变差，为保持红树莓籽油贮藏稳定性，建议20 ℃避光密封保藏条件下在16 d内进行抗氧防腐干预，此条件下货架期为336 d。该结果为红树莓籽油的贮藏与开发利用提供理论参考。

By measuring the dynamic changes of peroxide value, fatty acid composition, active substance content and antioxidant activity of red raspberry seed oil during accelerated storage, combined with principal component analysis, the storage stability of red raspberry seed oil was clarified. Within 0~35 days of monitoring, the peroxide value of red raspberry seed oil increased 190.89 times, the saturated fatty acid increased 0.50%, and the unsaturated fatty acid decreased 2.53%, β-sitosterol α-tocopherol content and free radical scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH·) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonate) (ABTS+·) showed a decreasing trend. Four principal components were extracted from principal component analysis of comprehensive indicators. The total variance contribution rate was 93.30%. The weight analysis, the polyunsaturated fatty acids had the largest weight (9.56%) and had the greatest impact on the storage stability of red raspberry seed oil. The comprehensive load diagram and score diagram showed that the composition of oil changes greatly in 0~9 days, and the conversion rate from unsaturated fatty acid to saturated fatty acid was faster in 0~3 days. Overall, as the storage time of red raspberry seed oil is prolonged, the quality of red raspberry seed oil deteriorates. In order to maintain the storage stability of red raspberry seed oil, it is recommended to carry out anti-oxidation and anti-corrosion intervention within 16 days under the condition of sealed storage at 20 ℃, and the shelf life under this condition is 336 days. The experimental results provide a theoretical reference for the storage and utilization of cranberry seed oil.

中央高校基本科研业务费专项资金项目（2572018BA07）；东北林业大学大学生创新项目（202010225138）；哈尔滨市应用技术研究与开发项目（2017RAYXJ012）