Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank group. Perilla extract could delay the oxidative decomposition of unsaturated fatty acids showing an antioxidant ability. The oxidation inhibitory effect of perilla extract on Schizochytrium oil was slightly lower than that of TBHQ, and the content of unsaturated fatty acids was only reduced by 5.30%. Compared with the tea polyphenols added group, the perilla extract added group increased the content of unsaturated fatty acids by 12.93%, and the antioxidant effect was significantly higher than that of the tea polyphenols. Conclusion: Perilla extract can effectively improve the oxidative stability of Schizochytrium oil showing dose-dependent.