Oat bran is easy to rancidity， in order to prolong the storage time of oat bran and ensure its freshness， it is necessary to pretreat oat bran. In this paper， the effect of different pretreatment methods on the fatty acid composition and content of oat bran was studied. The storage end point of oat bran was determined by fuzzy comprehensive evaluation. The prediction model of fatty acid value of oat bran with different pretreatment methods was established by first-order kinetic model combined with Arrhenius equation， and the prediction accuracy of the model was verified and evaluated. The results showed that the content of saturated fatty acids and unsaturated fatty acids in oat bran were 18.01% - 23.13% and 75.26%-81.05%， respectively， before and after pretreatment， and the content of linoleic acid(46.39%) in oat bran was significantly increased after steaming treatment (P < 0.05). Among the three pretreatment methods， the storage stability of oat bran treated by steaming method was higher. The relative error between the measured value and the predicted value was less than 10%. The established model can quickly and reliably predict the storage period of oat bran， which can provide a theoretical basis for controlling storage conditions and extending storage period.