Abstract: Pectinase was used for enzymatic extraction of allicin from wastes from the processing of pickled Allium chinense G. Don bulbs. On the basis of one-factor-at-a-time experiments, response surface methodology was employed to optimize the conditions for enzymatic extraction of allicin. The optimal extraction conditions were extraction temperature of 37 ℃, extraction time of 3 h and enzyme amount of 0.8%. Under the optimal extraction conditions, the yield of allicin was up to 0.1763 g/g, which was close to the predicted value of 0.1761 g/g.

Key words: allicin, extraction process, response surface methodology, optimization