The fatty acid, all cis-δ5,11,14-C20:3, in the Gingko nuts oils, was isolated and, purified by urea-adduct method, silver ion silica gel chromatography and HPLC equipped with reversed phase μ-Bondapak C18 column. Its structural elucidation was conducted by IR and 1H-, 13C-NMR technique. The fatty acid composition of seed oils mainly consists of linoleic acid(37.73%), vaccenic acid(18.30%), oleic acid(15.18%), palmitic acid(3.37%), palmitoleic acid(3.37%) and δ5 NMDB fatty acids(8.50%) in which all cis-δ5,11,14-C20:2 predominates.