The possibility of Xanthoceras sorbifolia Bge. seeds oil (XSSO) for use as food resources of fats was tested by analyzing the composition of oxidative stability. Stability of XSSO stored in air at 50℃ up to 28 days was assessed by chromaticity, browning color intensity, acid value (AV), peroxide value (POV) and tocopherols. During the storage period, POV of XSSO was increased, lightness, yellowness and tocopherols of XSSO were decreased, but there was no change browning color intensity and AV. In details, POV of XSSO was increased from 1.13 meq/kg to 51.66 meq/kg after 28 days. Lightness of XSSO was decreased from 65.81 to 55.35 and yellowness of XSSO was decreased from 55.77 to 44.31 after 28 days. α-Tocopherol of XSSO was decreased from 23.63 mg/kg to 13.43 mg/kg and γ-tocopherol was decreased from 94.62 mg/kg to 70.62 mg/kg after 28 days. This results will be used as basic data for exploring and developing new food and cosmetic resources through the research of the oxidative stability of XSSO.