Abstract: This research made a comparative study on the blending oils oxidative quality by using different extracted methods. The results showed that:From the initial to the final, the acid value, color, peroxide value, and p-anisidine value of enzyme-assisted aqueous processing extracted blending oil were lower than hexane extracted blending oil. The increased in degradation were proportional to the heating time and temperature for all the oils, color, acid value and p-anisidine value increased and peroxide value revealed fluctuating trend, the amount of unsaturated fatty acids decreased, while saturated fatty acid content increased, but it was still stable for heating 1h.