Oxidation of LDL has been regarded as the key factor which leads to AS, the fluorescent characteristic of LDL developed a series of changes during LDL oxidation. The traditional and three-dimensional flourescence contour spectroscopy were used to evaluate the inhibition effects of clove against the changes of fluorescent characteristic of LDL in the process of oxidation in this paper. The results indicated as follows: the optimal measurement time point of LDL incubation for fluorescence was 48 h; fluorescence of Trp quenching, fluorescent chromophore redshift, Lys residues contained in apoB-100 being modified by reactive aldehydes generated during oxidation, the generation of fluorescent materials and lipofuscins and the variation of three-dimensional fluorescence were significantly inhibited, respectively, and the inhibition effects were positively related with concentrations of clove crude extracts. Moreover, in this experiment it was found that the different polarity components of clove (n-hexane fraction (clove essential oil), ethyl acetate fraction, n-butyl alcohol fraction and water fraction) possessed different activities on influencing the changes of fluorescent characteristic of LDL during LDL oxidation. Among these fractions, n-hexane fraction possessed the strongest activities against Trp fluorescence quenching, fluorescent chromophore redshift and the variation of three-dimensional fluorescence. However, the inhibition efficiencies of ethyl acetate fraction were the highest against the generation of fluorescent materials and lipofuscins, Lys residues being modified by reactive aldehydes. The results suggest that clove has the preferable inhibitory action on the variation of fluorescence characteristic during LDL oxidation, and the main components of inhibition focus on the essential oil and ethyl acetate fraction. This research provides a reference on further components analysis, research and development of functional foods of clove.