Abstract:The high-oil peanut cultivars Yuhua 9 and Yuhua 14 were compared with the traditional peanut cultivar Haihua 1 and the parent cultivar Huayu 20 in terms of oil quality.Peanut oil was extracted with solvent，and then the sensory quality，physicochemical properties，and fatty acid composition and relative content of peanut oil were studied.The relationship between the fatty acids was explored through correlation analysis and principal component analysis.The results showed that the peanut oil samples prepared in this study were yellow and transparent liquids and had the inherent taste and flavor of peanut oil.Theacid value and iodine value of the oil extracted from the two high-oil peanut cultivars were significantly lower than those of Huayu 20.Specifically，Yuhua 9 and Yuhua 14 had the acid values of 0.08 mg/g and 0.27 mg/g and the iodine values of 94.20 g/100 g and 93.08 g/100 g，respectively.Further，Yuhua 9 and Yuhua 14 had high oleic acid content，which was 42.510% and 41.976%，respectively.The comparison ofoleate to linoleate（O/L）ratios revealed that Yuhua 9 and Yuhua 14 had better storage endurance.The principal component analysis and correlation analysis demonstrated that the main fatty acids in peanut oil were palmitic acid（C16：0），stearic acid（C18：0），linolenic acid（C18：3n3），arachidic acid （C20：0）and eicosenoic acid （C20：1）.The content of monounsaturated fatty acids had a significantly negative correlation with the content of polyunsaturated fatty acids and asignificantly positive correlation with the content of saturated fatty acids.The content of polyunsaturated fatty acids had a significantly negative correlation with that of saturated fatty acids.According to the results，Yuhua 9 and Yuhua 14 are more storable than Haihua 1 and Huayu 20.