The migration behavior of epoxidized soybean oil (ESBO) from polyvinyl chloride (PVC) gaskets in the lids of glass jars into food simulants such as 3% acetic acid, 50% ethanol, or olive oil was studied at 25 ℃, 40 ℃, and commercial sterilization conditions (121 ℃ and 0.1 MPa). The results showed that the migration level of ESBO increased with increasing temperature and time of contact. At migration equilibrium, ESBO migration rates in 3% acetic acid, 50% ethanol, olive oil, and olive oil after sterilization observed were 0.06%, 0.46%, 30.36%, and 31.35% at 25 ℃, respectively. In contrast, they were 0.14%, 1.40%, 31.57%, and 33.87% at 40 ℃, respectively. The maximum migration rate of ESBO was found in olive oil, followed by 50% ethanol. Since the dissolution rate of ESBO in 3% acetic acid was the lowest, almost no migration occurred. The amount of ESBO in olive oil at migration equilibrium exceeded the overall migration limit in Regulation (EU) No 10/2011. Thus, high-pressure high-temperature sterilization played a certain promoting effect on the migration of ESBO in oil.