Abstract: Experiment of oleic acid oxidation-restraining in camellia oil by various groups of natural antioxidants and L₉(3⁴) orthogonal experiment on enhancing oleic acid content by different organic membranes were carried out. Results indicated that the oleic acid content increase to 82.3% by compound antioxidant of 0.02% vitamin E, 0.015% vitamin C, 0.02% lemon acid added in camellia oil; 99.6% lecithin can be degummed by organic membrane—polypropylene membrane, and oleic acid content of the product can be increased to 82.6%.