In order to study the relationship between Maillard reaction products and antioxidant activity of Camellia oleifera seed oil, determined the Camellia seed oil treated with different heating time and temperature before and after heating was used to determine its oxidation stability time, moisture, browning degree and color value, and the content and oxidation resistance of Maillard reaction products. The results showed that the oxidation stability time of pressed Camellia seed oil after heating first increased and then stabilized. In the early stage of heating (20 min), the oxidation stability time increased most significantly. It increased by 2.10, 4.46, 4.93, 5.20 and 6.17 times, respectively, when heating at 20 min, the oxidation stability time at 30, 60, 90, 120 and 150 degrees. As the heating time was extended, the moisture in the Camellia oleifera seed oil tended to decrease. The Maillard reaction product in Camellia oleifera L. was determined by high performance liquid chromatography. It was found that no hydroxymethylfurfural was detected in the Camellia oleifera seed oil before and after heating. With the prolongation of heating time, the content of pyruvic aldehyde increased first and then decreased. The content at 150 ℃ is up to 0.76 μg/g when heated to 20 min, which is 3.35 times before heating. 3-Deoxyosesuose and glyoxal were detected in Camellia oleifera seed oil at 150 ℃ for 60 min, and the contents were 1.114 and 7.030 μg/g, respectively. Camellia seed oil heated at 150 ℃ for 60 min produced the most Maillard reaction products and has significant antioxidant capacity, DPPH. Free radical scavenging rate was 95.27%; antioxidant activity coefficient was 64.17%. It is preliminarily understood that the antioxidant capacity of Camellia seed oil increases after Maillard reaction. It is concluded that the anti-oxidation product of Camellia seed oil in Maillard reaction may be glyoxal, 3-deoxy sucrose and acetone aldehyde.