Abstract:Subcritical water is a green，environmentally friendly and highly efficient extraction technology with great potential for the efficient separation and extraction of nutritional components from rice bran. In this study，rice bran was used as the raw material and treated with subcritical water technology. The effects of different treatment conditions on the nutritional components of rice bran were investigated. The results showed that the extraction temperature had the most significant impact on the yield of water-soluble solids. At an extraction temperature of 180 ℃，an extraction time of 5 min，and a system pH of 7，the yield of water-soluble solids reached the maximum value of 66.33%. The extraction temperature had a significant effect on the extraction rates of protein，starch，hemicellulose and ferulic acid，as well as the lignin retention rate in rice bran. With the increase in extraction temperature，the extraction rates of protein，starch，hemicellulose，ferulic acid，as well as the lignin retention rate，all increased. The extraction time showed no significant effect on the extraction rates of the nutritional components from rice bran. The extraction pH had a significant effect on the fat extraction rate. The extraction temperature had a significant effect on the active substances in the crude oil of rice bran in the solid phase. With the increase in extraction temperature，the retention rates of oryzanol，squalene，and phytosterols significantly decreased.