This paper studied the storage stability of Docosahexaenoic Acid (DHA) and Arachidonic Acid (AA) in infant formula and the changes of the sensory quality during different storage time. Mainly analysis the content of DHA and AA by Gas Chromatographic Method, and sensory evaluate of samples. The results showed that the contents of DHA and AA were decreased with time, and the contents of AA were decreased obviously. The contents of DHA and AA in infant formula were decreased with the storage time, and the degradation rates of AA and DHA were different. The sensory quality of...