The physical and chemical indexes of the squeezing white sesame oil from different areas were determined, including the refraction index, saponification number and unsaponifiable matter content, etc. The fatty acid compositions of white sesame oil were analyzed by using gas chromatography. The relatively content of unsaturated fatty acids was more than 84%. The method of pancreatic enzyme selective hydrolysis was used to analyze the triacylglycerols molecular structures in the squeezing white sesame oils. The LOL (sn-2-oleic acid-1,3-two linoleic acid glyceride) relatively content was the highest (22.98%～25.62%). The vitamin E and sesamin contents of the sesame oil were 13.73～54.43mg/(100g) and 60.14～69.10mg/(100g) respectively which were analyzed by using HPLC. The oxidative stability of the squeezing white sesame oil of different areas were measured. The results showed that the oxidative stability of white sesame oil (No.4) was relatively good.