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研究在不同温度、光照等贮存条件下猪油、色拉油中过氧化脂质（ｌｉｐｉｄｐｅｒｏｘｉｄｅｓ，ＬＰＯ）的变化规律，并初步探讨了不同贮存条件的食用油灌小鼠胃，对其机体产生的影响。结果表明：（１）食用油的ＬＰＯ：两种食用油的ＬＰＯ均随时间、温度及光照的增加而升高，其中猪油主要受温度影响，而色拉油受温度和光照共同影响。（２）小鼠肝、脑的ＬＰＯ：除猪油避光组外，实验组与对照组均有显著性差异，且各实验组之间也有不同程度的差异。
The changes of lipidperoxides (LPO) in lard and salad oil under different storage conditions, such as temperature and light, were studied. The effects of different storage conditions on edible oil were also investigated. . The results showed as follows: (1) LPO of edible oil: The LPO of two edible oils increased with the increase of time, temperature and light. The lard was mainly affected by temperature, while the salad oil was affected by both temperature and light. (2) LPO in liver and brain of mice: There was significant difference between the experimental group and the control group except the lard-darkening group, and there were also some differences between the experimental groups.