Abstract: After extracted oil,Camella oleifera seed cake is rich in protein,which has proportional equilibrium of amino acids and is a high-quality protein resource.In this experiment,Camella oleifera seed cake was used as the raw material,and the extraction conditions (material-to-water ratio,temperature,time and pH of the solution) were optimized.The amino acid composition,functional groups and molecular weight of the protein extracted from Camella oleifera seed cake were analyzed by the determination of amino acid composition,Infrared spectrum analysis and SDS-PAGE experiment.The results showed that the optimal extraction conditions of protein from Camella oleifera seed cake were:pH 10,the ratio of material to water 1:40 g/mL,the temperature 50℃ and 60 min.Under the optimized conditions,the protein yield was 6.56%,and the protein content (N×6.25) of the product was up to 86.7%.The characteristic absorption peaks of peptide bond and aromatic amino acid residues were found in the protein extracted from Camella oleifera seed cake,which has a complete range of amino acids with a molecular weight of about 15 kDa.