[Objective]This research aimed to increase the added value of Chia (Salvia hispanica) seed cake by skimming off with organic solvent extraction and to analyze the general nutrients of chia seed meal.[Methods]Chia seed cake as the research object,n-hexane as de-fatting solution,with the residual oil ratio as the index,the process conditions of chia seed cake de-fatting were optimized by response surface methodology.[Results]The optimal extraction conditions were obtained by regression equation model as follows: leaching times 3,solid-liquid ratio 1∶6 g/mL,leaching temperature 45℃and leaching time 75min.And the average residual oil ratio was 0.56% through five parallel verification experi-ments.Compared to the theoretical value,the relative error was 1.8%.The general nutrient constituents of skimmed chia seed cake were determined.The results show that every 100g of chia seed meal,content for thick protein 38.05g,dietary fiber 45.59g.[Conclusions]Chia seed meal is rich food source of protein and dietary fiber,From an economic point of view of taking full advantage of chia seed meal,it has great potential for development and utilization.