It is important to establish comprehensive indexes for evaluating oil quality and ensure the safety of edible oils.The physicochemical indicators(e.g.peroxide value,conjugated diene,conjugated triene,anisidine value,acid value,iodine value,total polar compound) of sunflower oil oxidized at 105 ℃ and 180 ℃ were investigated firstly,then the oil quality evaluation model were developed by the principal component analysis(PCA),and the contributive degree of physicochemical indicators to sunflower oil quality was compared.The comprehensive indexes for sunflower oil quality monitoring and evaluation at 105 ℃ and 180 ℃ were implemented by the PCA model.The results indicated that conjugated diene(K232),conjugated triene(K270),β-anisidine value(PAV),acid value(AV) and total polar compound(TPC) increased significantly(P≤0.05) during the oxidation process,while the iodine value(IV) decreased and the peroxide value(POV) fluctuated.After taking over the overall rate of change(ORC) of all physical and chemical indicators and correlations between the physicochemical indexes and UFA/SFA(UFA-unsaturated fatty acid,SFA-saturated fatty acid),peroxide value(105 ℃) or total polar compound(180 ℃),indicators(105 ℃/peroxide value,conjugated diene,anisidine value;180 ℃:conjugated diene,anisidine value,total polar compound) were chosen to judge the sunflower oil quality accurately.Comprehensive indexes were achieved by PCA based on information fusion,and the critical value is -0.189(105 ℃) and 0.727(180 ℃),respectively.On the other hand,conjugated diene and anisidine value could be used to distinguish well the sunflower oils oxidized under different temperatures(105 ℃ and 180 ℃) based on PCA.