Abstract: Tea seed oil is with high economic value and is widely used in food, medicine, cosmetics and other industries. Therefore, the adulteration identification of tea seed oil is closely related to food quality and safety. The relative contents of fatty acids in tea seed oil and other 10 edible oils were comparatively analyzed by GC-FID. The results showed that tea seed oil mainly contained oleic acid, linoleic acid, linolenic acid, stearic acid and palmitic acid. The content of oleic acid, 79.97%, was the largest, significantly different from that of other cheap vegetable oils, indicating that the oleic acid can be used as an indicator for adulteration identification of tea seed oil.