The oxidative stability of cholesterol in tallow heated at different frying temperatures (130$^{C}$, 150$^{C}$, and 180$^{C}$) was studied by identifying cholesterol oxides by thin layer chromatography(TLC). And fatty acid compositions in tallow heated were also measured and compared with cholesterol oxides. Unsaturated fatty acid contents slightly decreased as the heating time increased, whereas saturated fatty acid contents increased This phenomenon became excessive especially by heating to higher temperature. It was found that RF value and spot color of the nonsaponifiable lipids from tallow heated on TLC analysis accorded with the synthetic cholesterol oxides in this experiment. Four kinds of cholesterol oxides were detected in tallow heated for 24 hours at three different temperatures. The oxides were identified as 7-$alpha$-hydroxycholesterol, 7-$eta$-hydroxycholesterol, 7-ketocholesterol and cholesterol epoxide. It was found that there was a little difference in oxidative pattern of cholesterol between several heating temperatures.