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研究水酶法制备菜籽浓缩蛋白的工艺优化，在单因素试验的基础上采用L9（34）正交优化试验，探讨加酶量、提取温度、提取时间和固液比为提取因素对菜籽浓缩蛋白提取的影响。单因素试验和正交试验表明，各因素对菜籽浓缩蛋白提取的影响次序为提取温度>固液比>提取时间>加酶量；水酶法的最佳工艺条件为提取温度60℃，加酶量1.0%，提取时间4 h，固液比1∶4。验证试验得出浓缩蛋白产品中蛋白含量为62.8%，蛋白提取率可达72.3%，制备得到的菜籽浓缩蛋白中抗营养因子成分单宁、植酸、硫苷的脱除率分别为90.2%，62.2%，98.7%。“,”In aqueous enzymatic process of rapeseed protein concentrate,on the basis of single factor experiments,using L9(34) orthogonal test,the factors of enzyme dosage,extraction temperature,extraction time and solid-liquid extraction affecting the ratio of rapeseed protein concentrate extracted are explored. The orthogonal test results indicate that the most significant factor which affects the protein yield is extraction temperature,followed by solid-liquid rate,extraction time,and enzymatic concentration in turn. The best extraction condition combination is extraction temperature 60 ℃,enzymatic concentration 1.0%,extraction time 4 h,ratio of solid to liquid 1∶4. Verification test results show that protein concentrate product is 62.8% protein content,protein extraction rate of 72.3%,and the removal rates of anti-nutritional factors ingredients tannin, phytic acid,glucosinolates in rapeseed protein concentrate prepared are 90.2%,62.2%,98.7%,respectively.