14%。In order to obtain the lowest lipase (E.C.3.1.1.3) relative activities of wheat germ, the factors and levels of microwave stabilization for wheat germ were selected to carry out the response surface analysis (RSA) based on the analysis of critical factors, which would influence the efficiency of lipase destroying in wheat germ after treatment. The mathematical model was established by using of the Design-Expert software, and the effect of various factors and their interactions were analyzed as well. The results showed that the interactions between wheat germ quantity (WGQ) and initial moisture content (IMC), WGQ and microwave power (MP), IMC and treatment time (TT), and MP and TT, on the lipase relative activity (LRA) of wheat germ after microwave treatment were significant, and the optimal parameters were MP 675W，IMC 15%，WGQ 180g, TT 3.0min.