Changes in acid value， peroxide value， p-anisidine value， total oxidation value， tocopherol content and fatty acid composition under different baking conditions of butter were compared with those of lard and palm oil to determine the oxidative stability of butter. The results showed that butter has good oxidative stability under different baking conditions than lard and palm oil. With increasing temperature and time of baking， the acid value of lard and palm oil increased significantly （P<0.05）， and the acid value of butter also increased， and stabilized at 250 ℃ （1.69 mg/g）； Compared with lard and palm oil， the baking temperature and time had no significant effect on the peroxide value of butter （P<0.05）， which remained at 0.8-0.92 meq/kg； The maximum p-animide values of lard and palm oil （23.5 and 24.7） were higher than that of butter（22.8）. The total oxidation values of three baking oils were lard > palm oil > butter. When the temperature was 250 ℃， the tocopherol content of lard and palm oil was more loss （77%， 79%）， and the tocopherol content of butter was relatively less（72%）. The contents of polyunsaturated fatty acids in all three baking oils decreased， that of butter was the lowest at 180 ℃ （0.8%）， and no trans fatty acids was found. As the ratio of saturated fatty acids to unsaturated fatty acids increased， the oxidation stability of oils decreased.