Abstract: Walnut oil is a nutrient-rich health oil. However, oxidative rancidity often occurs in the processes of processing, storage, and sales, resulting in its flavor worse, nutritional value reduced, and harmful substances generated. Therefore, oxidative rancidity causes great economic losses to the related enterprises. To extend the shelf life of walnut oil, the fatty acid composition of walnut oil, and the antioxidant effects of vitamin E, rosemary extract, and tea polyphenols on walnut oil were studied by the Rancimat method. Response surface method was also used to study and optimize the natural antioxidant formula of walnut oil. Then, the relationship between vitamin E, rosemary extract, tea polyphenols and the oxidation induction time was established, and the oxidation kinetics model of walnut oil with the optimized combination of natural antioxidants was investigated in detail. The results showed that the addition of antioxidants performed the best anti-oxidation. The content of unsaturated fatty acids in walnut oil was relatively high, accounting for about 90%, of which polyunsaturated fatty acids exceeded 70%.With the increase amount of the single natural antioxidant vitamin E, rosemary extract, and tea polyphenols, the oxidation induction time of walnut oil was gradually extended. In addition, there was a good linear relationship between the oxidation induction time and the content of single natural antioxidant. The order of antioxidant effects of natural antioxidants was rosemary extract> tea polyphenols> V_E. The best formula of compound natural antioxidants was vitamin E 880 mg/kg, rosemary extract 690 mg/kg and tea polyphenols 340 mg/kg. Under these conditions, the oxidation induction time was 8.82 hours, and the theoretical shelf life of walnut oil at temperature 20℃ was 5.6 times longer than that of the control group. This research also provides a technical reference for extending the shelf life of walnut oil and its products.