研究了茶叶中的主要活性成分茶多酚的抗氧化作用及其机理。将不同含量的茶多酚溶液添加到经各种高温处理的食用油中，在实验的各个反应阶段分别取样用顺磁共振波谱仪进行跟踪检测。结果表明：茶多酚具有明显的消除、抑制食用油中自由基的能力，该能力随着茶多酚加入的浓度、反应时间的变化而不同。实验所获得的茶多酚抑制食用油中自由基的反应时间、浓度、温度的变化规律，为今后在食品工业上科学地利用茶多酚提供了科学依据及实验参考数据。 The antioxidant activity and mechanism of tea polyphenols, the major active component in tea, were studied. Different levels of tea polyphenols solution was added to a variety of high-temperature treatment of edible oil, respectively, in each reaction stage sampling with paramagnetic resonance spectroscopy tracking test. The results showed that: tea polyphenols have obvious elimination, inhibition of free radicals in edible oil capacity, with the ability to add tea polyphenols concentration, reaction time and different. The experimental results showed that the tea polyphenols inhibited the reaction time, concentration and temperature of free radicals in edible oils, which provided a scientific basis and experimental reference data for the scientific use of tea polyphenols in the food industry in the future.