The effects of antioxidants including TBHQ, BHA, BHT and PG on the storage stability of radish seed oil were studied according to the change of the acid value, peroxide value, refractive index, contents of conjugated diene and conjugated triene of radish seed oil. The results showed that under the conditions of accelerated oxidation of 60±1 ℃, the storage stability of the radish seed oil could be significantly improved by adding antioxidants, among which TBHQ was the best antioxidant followed by BHT, BHA，and then PG. The sample with 0.015 %TBHQ had a suitable stability degree and its shelf life was prolonged from 14 to 42 months at 20 ℃.