The antioxidant activities of gingerol and gingerol oxime rom ginger oleoresin were compared. Gingerol was purified by vacuum column chromatography and gingerol oxime was prepared via oximation reaction The antioxidant activities of different concentrations of gingerol, gingerol oxime, butylated hydroxytoluene (BHT), and VE were compared through the analysis of reducing power, the scavenging capacities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, and the oil stability index. In the concentration range of 0.2~0.8 g/L, the reducing power of gingerol oxime (absorbance value: 0.23~0.37) was lower than that of gingerol (0.52~1.11) and higher than that of VE (0.19~0.29). The DPPH and hydroxyl radical scavenging activities of gingerol oxime were 75~89% and 37~62%, respectively, which were lower than those of gingerol and BHT but similar to those of VE. In the concentration range of 50~250 mg/kg, the oxidative induction time of gingerol oxime in peanut and sunflower seed oil were 3.39~3.57 and 1.71~2.07 h, respectively, shorter than those of gingerol (3.57~3.83 and 1.90~2.16 h) but significantly longer than those of VE (3.06~3.49 and 1.53~1.93 h). In conclusion, the antioxidant activities of these four compounds were in the following order: VE ≤ gingerol oxime < gingerol ≤ BHT. Gingerol and gingerol oxime are both excellent antioxidants. However, since gingerol oxime is more chemically stable than gingerol, which has greater potential as an antioxidant for edible oil.