Abstract: For improving the utilization rate of oil-tea camellia cake, the research analyzed the main chemical component and composition of fatty acid of residual oil by GC of it, and effects of ratio of material to liquid, extracting time and extracting temperature on oil yield were discussed by single factor tests and by orthogonal tests. The results as follow: the fatty acids in residual oil included 81.51% oleic acid, 7.97% linoleic acid and 7.60% palmitic acid. The optimum extraction conditions were temperature of 60℃, extraction time of 5 h, solid-liquid ratio of 1:9, and the extraction rate of residual oil was 5.58%.