Abstract: Heating extraction was adopted to study the effects of some factors such as extractive time, temperature, stirring, canesugar, pH and sodium chloride on the lixiviation of grass carp crude protein. According to the result of anova examination, theoptimum parameters by carrying through orthogonal test were obtained. They were: pH 7, stirring speed 300r/min, adding dosageof sodium chloride 0.75%, temperature 90℃, and extraction time 2h. So the optimum lixiviation of grass carp’s crude protein is5.561%.

Key words: heat extraction, grass carp’s crude protein, influence factors