In this study, the effect of various concentrations of antioxidants on thermo-oxidative degradation of polyamide 6 was investigated. Unstabilized and stabilized polyamides 6 were subjected to long-term oven aging in ambient atmosphere at 70~$160^{circ}C$. All of specimens were discolored within 100 hr at temperature range of 70~$160^{circ}C$. Optimum antioxidant concentration was determined from the data of mechanical properties, yellowness index and relative viscosity. The synergistic effect of each primary and secondary antioxidant concentrations was not observed. Yellowing phenomenon was explained by using NMR, IR and EA. Different carbonyl groups were detected by $^{13}C$/NMR. During thermooxidative degradation, oxygen consumptions were determined by EA. The lifetime after long-term aging was predicted using Arrhenius equation.