Abstract: In order to study the influence on oxidative stability of edible oils with different fatty acids pattern during heating process, the Palm oil rich in saturated fatty acids, Peanut oil rich in polyunsaturated fatty acids and Camellia oil rich in monounsaturated fatty acids were used to heat at the temperature of 170℃ for three consecutive days, respectively.Acid value (AV) , iodine value (IV) , peroxide value (POV) , p-anisidine value (p-AV) , total oxidation value (TOTOX) , the content of vitamin E and the fatty acids composition were determined.The results showed that there were significant differences (p<0.05) between the heated oil and the unheated oil in these seven detective parameters.During heating process, the increment of POV in Camellia oil was largest, and there were maximum AV, IV, p-AV and TOTOX in peanut oil among three edible oils;α-VE decreased dramatically;there were significant differences among the changes of fatty acids composition, the increment of trans-fatty acids was dramatical and it reached 1.53%.The oxidative stability sequence of three edible oils was Camellia oil >Palm oil >Peanut oil.The oxidative stability of edible oils might be determined by the fatty acids composition (COX value) ;when the COX values were similar, the VE contents would affect the oxidative stability.