Abstract: The effect of antioxidants, storage temperature and time on lipid oxidation of irradiated saltwater-stewed duck were analysed. Tea polyphenol, vitamin C, citric acid and ethanol were mixed at a suitable ratio. The complex was added into saltwater-stewed duck samples as antioxidant. Then samples were irradiated after vacuum packaged. The POV value and TBA value were detected at predetermined time. Test results indicated that optimum proportioning for compounding antioxidant was 0.02% tea polyphenol, 0.02% vitamin C and 0.02% citric acid. Froze the irradiated product at -13℃ for 2d beforehand, then stored it at 24℃, the antioxidant effect was optimal.