To explore the effects of different oil producing processes on the quality and oxidation stability of Paeonia ludlowii seed oil. The physical and chemical characteristics, oxidation stability and fatty acid composition of Paeonia ludlowii seed oil were tested, and the effects of different refining processes on the quality and oxidation stability of Paeonia ludlowii seed oil were analyzed. The results showed that the iodine value after decolorization was 140 g I/100 g, the acid value after deacidification was 0.36 mgKOH/g, the peroxide value was 1.89 mmol/kg and 0.76 mmol/kg after deacidification and decolorization respectively, and the saponification value was 182 mg/g after deodorization, all of them had significant differences (P<0.05), while the refractive index did not change significantly and had no significant influence. The order of oil oxidation stability is: degumming oil > crude oil > deodorization oil > deacidification oil > decolorization oil; Degluing and deodorization had significant effects on the stearic acid and palmytic acid components in Paeonia ludlowii seed oil respectively (P<0.05), while there was no significant difference in other components.