Abstract: Effect of sesame main components on sesame paste storage stability was researched and the suitability evaluation model of sesame paste processing was established. Ten varieties of sesame were used as the research objects which collected from Henan, Anhui, Hubei province. Correlation analysis was used to investigate of the interrelation among the various components and the storage stability indexes. Results showed that the ash content and crude fat content were positively correlated with the centrifugal oil rate and sedimentation rate, which had a negative effect on the stability of sesame paste.The content of soluble sugar and crude protein had a negative correlation with the centrifugal oil rate and sedimentation oil rate, which had a positive effect on the stability of sesame paste. According to the degree of correlation between the components content and the sesame paste storage stability, there was established the sesame processing suitability evaluation model of sesame main components content.Furthermore, proper processing of sesame top three sesame varieties was calculated as follows:Ezhi No.4, Zheng Taizhi No.13, Wanzhi No.3.