Abstract: The oxidative properties and stability of α-tocopherol were investigated. The different levels of α-tocopherol were added into rapeseed oil,peanut oil and sesame oil at 60℃ to determine the peroxide values,p-anisidne values and TOTOX values at different time periods. The analysis of fatty acid composition shows the relative double bonds value were decreased in the order of sesame oil > rapeseed oil > peanut oil. We predicted that the stability of sesame oil is the lowest. However,oxidation experiments showed rapeseed oil was the most sensitive one,followed by peanut oil,while sesame oil was most stable. These data indicate that beside the fatty acid composition,unsaponification compounds such as the vitamins,polyphenol compounds may also influence the oil oxidation. The antioxidation ability of α-tocopherol showed different in different oils. For example,the best concentration of α-tocopherol for rapeseed oil,peanut oil and sesame oil was 200,100 and 25 mg / kg,respectively. This shows that more α-tocopherol should be added in more sensitive oils,and vice versa. However,if the amount of α-tocopherol was added higher than the best antioxidative concentration,it can increase the oxidation.