The effects of infrared radiation combined with heat preservation on the pasteurization of grape seed were studied by catalytic infrared radiation technique. The results showed that the total number of bacteria in the grape seed decreased rapidly with the increase of the infrared radiation time and the holding time. After 98 s of infrared radiation and then holding at 75 ℃ for 60 min， the total number of bacteria in the grape seed decreased to 1.66 lg （CFU/g， which was 43.14% lower than that of grape seeds treated by infrared radiation only and 65.99% lower than that of the untreated grape seeds. The a* values and b* values of grape seeds were 12.31-13.48 and 13.22-14.47， respectively. The color difference （E） was 2.14-5.26， which indicated that the color change of grape seeds was small after infrared radiation treatment. The extraction rate of grape seed oil increased with the increase of temperature and the holding time， and the oil yield of grape seeds could rise to 10.39% （d.b.）， which was 46.96% higher than that of untreated grape seeds. In the present study， the oil acid values， peroxide values and iodine values of grape seeds were all in accordance with FAO's standard. Consequently， the highest rate of bacteria reduction and the highest oil yield of grape seeds were obtained， and the color of the grape seeds was kept well when the grape seeds were treated with 75 s of infrared radiation and holding at 75 ℃ for 60 min.