The properties and oxidative stability of structured lipids (SLs) synthesised by rapeseed oil (RSO) with caprylic acid (CA) was studied. The effects of different antioxidants including α-TOH homologues (25~1 000 mg/kg), tertiary butylhydroquinone (TBHQ, 25~200 mg/kg), butylated hydroxytoluene (BHT, 25~200 mg/kg), butylated hydroxyanisole (BHA, 25~200 mg/kg), ascorbyl palmitate (AP, 25~200 mg/kg) and propyl gallate (PG, 25~200 mg/kg) on the oxidative stability of SLs were investigated. The results showed that the induction time (IT) of RSO and SLs were 7.0 h and 6.0 h at 110 ℃ respectively, meanwhile, the oxidative stability of SLs by adding α-tocopherol was barely improved (r=0.169), however, the addition of TBHQ, PG, BHT, BHA or AP could significantly improve oxidative stability of SLs（r was equal to 0.994, 0.948, 0.975, 0.974 and 0.985 respectively）. There was a considerable increase in peroxide value (PV), conjugated diene (CD) content and p-anisidine value (AV) of SLs and RSO during heating 15 days at 60 ℃, while no obvious difference（P＞0.05）in increase degree of PV or AV of RSO and SLs, but significant（P＜0.05）in CD.Because of the insertion of CA in SLs, the number of saturated fatty acid was increased and the oxidative stability improved; on the other hand, the concentration of antioxidant in raw oil was diluted and the oxidative stability reduced.