Abstract: The antioxidant effect of ethanol extracts from sorghum bran on sunflower oil,soybean oil,peanut oil and corn oil was studied using Schaal oven test. The changes in antioxidant stability of oils with incorporation of SBE or sythetic antioxidants( BHA,BHT) were measured by peroxide value,anisidine value and fatty acid composition.It was found that in comparison with control oils,the SBE group oils showed lower peroxide and anisidine value,and the degradation of polyunsaturate fatty acids was delayed.The antioxidant capacity of 0.08% sorghum bran extract was significantly better than 0.02% BHA.Moreover,when the amount of sorghum bran extract reached 0.16%,its antioxidant capacity was significantly better than 0.02% BHT. This study provided a strong theoretical basis for the application of sorghum bran extracts in the field of lipid preservation.