Abstract:In this study，it aimed to prevent the oxidation of Antarctic krill oil during processing and storage，and reduce the occurrence of oxidation reaction during the process.The effects of adding vitamin E，rosemary extract，and tea polyphenol at different processing stages on the antioxidant properties of krill oil were studied using the Schaal accelerated test method along with assessing the peroxide value（POV）as the evaluation index.Finally，the optimal stage，type，and concentration of antioxidant were determined.The results revealed that the effect of adding antioxidants in the extraction stage was better than that in the product oil stage，and addition of 0.2% natural vitamin E antioxidant in the extraction stage of krill oil exerted the best antioxidant effect.Therefore，these results provide technical reference for improving the quality of krill oil through modulating the process of its production and storage，and have important practical application value.