The　effect　of　12-hydroxystearic　acid　(12-HSA)　as　an　organogelator　on　oxidation　indices　of　soybean　oil　organogels　prepared　with　it　was　investigated　together　with　the　role　of　the　functional　groups　of　12-HSA　in　promoting　lipid　oxidation.Further,　the　mechanism　of　the　effect　of　the　thermal　processing　of　12-HSA　on　the　oxidation　of　soybean　oil　organogels　was　studied　based　on　the　difference　between　the　state　of　organogels　at　room　temperature　and　that　during　thermal　processing,　and　the　thermal　oxidation　of　organogels　was　analyzed　by　1H-nuclear　magnetic　resonance　(1H-NMR).The　results　showed　that　12-HSA　reacted　with　the　titrating　alkaline　solution,　increasing　the　measured　acid　value.The　true　acid　value　reflected　by　free　fatty　acids　in　the　oil　should　be　calculated　by　subtracting　the　measured　acid　value　with　the　acid　value　caused　by　12-HSA.12-HSA　had　a　promoting　effect　on　the　oxidation.Under　the　same　condition,　the　headspace　oxygen　consumption　was　in　the　descending　order　of　stearic　acid　＞　stearyl　alcohol　＞　12-HSA　＞　octadecane,　implying　that　the　oxidation-promoting　effect　of　hydroxyl　and　carboxyl　group　alone　was　stronger　than　that　of　12-HSA　containing　both　groups.The　rheological　results　showed　that　at　25,　12-HSA　with　2%　addition　enabled　soybean　oil　to　form　a　stable　gel　structure　and　to　be　less　susceptible　to　oxidation.When　the　temperature　was　greater　than　60,　the　gel　structure　was　gradually　destroyed,　and　the　oxidation-promoting　effect　of　12-HSA　was　gradually　enhanced.Compared　with　the　blank　control　group,　the　headspace　oxygen　consumption　in　the　12-HSA　group　at　90　and　120　increased　by　0.65%　and　1.78%,　respectively.The　results　of　1H-NMR　showed　that　the　integral　peak　area　ratio　of　protons　between　aliphatics　and　olefins　(Rao)　and　that　between　aliphaticsand　diallylmethylenes　(Rad)　increased　with　the　degree　of　oxidation,　both　having　a　good　positive　correlation　with　the　total　oxidation　value　of　oleogels.　©　2021,　China　Food　Publishing　Company.　All　right　reserved.