Abstract: To optimize the extraction process of egg yolk oil via low-temperature continuous phase transition technology and evaluate the physicochemical quality, fatty acid composition, and volatile flavor characteristics of the obtained oil, egg yolk powder was used as the raw material and extracted with a self-developed apparatus. Single-factor experiments were conducted to investigate the effects of extraction temperature and time on the extraction yield. Related indices were determined using national standard methods and HS-SPME-GC-MS. The results showed that the optimal extraction conditions were 50 ℃ and 150 min, under which the extraction yield reached 98.21%. The obtained egg yolk oil exhibited an acid value of 2.264 mg/g and a peroxide value of 1.080 mmol/kg, both far below the standard limits. The total unsaturated fatty acids accounted for 71.10%, among which oleic acid（33.64%), linoleic acid（24.30%), and α-linolenic acid（4.44%）were predominant. The volatile flavor was dominated by alcohols and aldehydes, presenting a mild, pure, and off-odor-free profile. This technology enables efficient extraction of egg yolk oil with good oxidative stability, high retention of unsaturated fatty acids, and pure flavor, demonstrating promising application prospects in the green industrial production of high-quality egg yolk oil.