Objective To investigate the effects of 3 kinds of different thermal processing methods on the quality of Triticum aestivum L. germ. Methods Fresh Triticum aestivum L. germ was used as the test material, and dry heat, microwave and moist heat methods were used to treat Triticum aestivum L. germ to analyze the effects of different thermal processing methods on the nutritional quality and oil quality of Triticum aestivum L. germ. Results There were no significant differences (P>0.05) in fatty acid composition among 3 kinds of thermal processing methods, and ash, fat, protein and mineral contents on a dry basis were essentially unchanged. Compared with fresh Triticum aestivum L. germ, dry heat and microwave methods decreased water content, vitamin E content (dry basis) and amino acid content (dry basis); moist heat method increased in water content, decreased in vitamin E content (dry basis) and no significant difference (P>0.05) in amino acid content (dry basis) content. Acid value and free fatty acid content increased and peroxide content decreased in the dry heat method; the acid value and free fatty acid content of microwave method and moist heat method were significantly reduced (P<0.05), the content of peroxide value significantly increased (P<0.05). Conclusion Moist heat method helps to protect the quality of Triticum aestivum L., can better improve the storage stability of Triticum aestivum L. germ, and provides a basis for further high-value processing and utilization of Triticum aestivum L. germ and the development of functional components.