从我国四十多种中草药的抗氧化筛选试验中，首次发现荔枝草在油脂中具有较强的抗氧化作用，其最佳溶剂提取物在猪油中添加０．０６％的量有大于人工合成抗氧化剂ＢＨＴ最大允许使用量的抗氧化作用，并且与０．０２％量的增效剂柠檬酸一起在大豆烹调油中添加后抗氧化效果比ＢＨＡ和ＢＨＴ都强。采用化学显色法等初步推断，其主要有效抗氧化成分为黄酮类化合物。 From the antioxidant screening test of more than forty kinds of Chinese herbal medicines in our country, it was found for the first time that litchi grass had a strong antioxidative effect in oils and fats, and the best solvent extracts in lard was 0.06% more than artificially synthesized. Antioxidant BHT is the most tolerant of the antioxidants used, and it is stronger than BHA and BHT when added together with 0.02% of the synergist citric acid in soybean cooking oil. The chemical chromogenic method was used to infer that the main effective antioxidants were flavonoids.