Using extra virgin olive oil, mix olive oil, soybean oil and sunflower seed oil as frying oil, and French fries and chicken wings as raw materials, the quality changes of the four kinds of edible oil were observed after repeated frying.MethodsAcid value, carbonyl value, polar components and sensory evaluation were used to detect the quality changes of the edible oil. ResultsThe acid values and carbonyl values in all kinds of edible oil were positively correlated with the times of frying. The quality changes of all kinds of edible oil were different. The quality change after chicken wings frying was great than that of potato frying.ConclusionFour kinds of edible oil had a trend of deterioration after repeated frying, but the overall quality change of extra virgin olive oil was at the lowest level among these four kinds of edible oil indicating that it was the best choice for frying oil.