The wheat germs were pretreated by hot air drying, microwave drying, steam treatment at high pressure and atmospheric pressure to evaluate the passivation effect of different treatment on lipase. The acid value and peroxide value were determined after the wheat germs were stored at 35 ℃ for 30 days. Results showed that high pressure steam treatment was the best technology, followed by atmospheric pressure steam treatment, hot air drying and microwave drying. The optimal condition of the high pressure steam processing was: pressure 0.01 MPa processing time 30 min. With this condition, the storage period of wheat germ was prolonged greatly.