Abstract: Lipid oxidation has been the main factor affecting the oxidative stability of emulsions. The addition of antioxidants is the main method employed for preventing lipid oxidation in emulsions. However,due to the fact that the mechanism and influence factors of lipid oxidation are significantly different for emulsified lipids from that for bulk lipids,the effects trends and mechanisms of the antioxidants are also quite different. In this paper,parameters affecting the lipid oxidative stability,antioxidant and pro-oxidant-mechanisms of single antioxidant and synergetic antioxidant mechanisms of mixed antioxidants were summarized. It will be helpful for systematically understanding the mechanism of lipid oxidation in food emulsions,and also provide a scientific foundation for the wildly applications of antioxidants.