Abstract: The way of comprehensive utilization of polyphenol, phytic acid and protein in the cold squeezed rapeseed cake by extracting polyphenol and phytic acid with selected solvent was studied; the extraction technology was optimized by fractional factorial design, central composite design and response surface analysis; mathematical models for predicting the extraction ratio of polyphenol and phytic acid were set up. The results showed that 65% solvent A, 1.295 g/100 mL assistant substance and 50.77℃ were the optimized conditions for obtaining polyphenol with the extraction ratio of polyphenol about 2.82%, phytic acid 2.34% and protein content of resulting cake 70.23% respectively. The poisonous glucosinolate and anti-nutritious polyphenol and phytic acid in the protein got ten were 0.76 μmol/g, 1.33 mg/g, 3.01% respectively, which declined 96.55%, 95.88%, 38.45% accordingly.