To optimize technique conditions of ultra high pressure-assisted extraction for Mung bean protein ,in order to improve Mung bean protein. With mung bean protein extraction rate as indicators,single-factor method was used to optimize the technique parameters. On the basis of single-factor experiment, L9(34) Orthogonal exper-iment was used to further optimize the technique parameters.The results showed that the optimum extraction pa-rameters were ultra high pressure 300 MPa, the holding time 6 min, solid-liquid radio 1∶15 (g/mL), extraction temperature 40℃. The extraction rate of protein optimized by orthogonal test was 79.2%. Experiments aslo proved that the mung bean protein inhibitted the growth of Escherichia coli and Staphylococcus aureus. The technique pa-rameters of ultra high pressure-assisted extraction for Mung bean protein are rapid,scientific and effective.%采用超高压技术提取绿豆活性蛋白，采用单因素试验与正交试验法对绿豆中活性蛋白的超高压提取工艺进行优选，绿豆活性蛋白提取率为指标，考察超高压压力、保压时间、固液比、提取温度对绿豆活性蛋白提取率的影响。结果显示，超高压压力300 MPa、保压时间6 min、提取温度40℃、固液比1∶15（g/mL），绿豆活性蛋白的提取率可达79.2%。试验结果表明，绿豆蛋白提取液对大肠杆菌和金黄色葡萄球菌有一定的抑制作用。超高压提取方法得率高、提取时间短，是一种提取绿豆中活性蛋白的适宜方法。
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