Abstract: Seed Kernel essential oil from Litchi chinests was extracted with pulse high pressureelectric field-supper critical CO2. The extraction was mainly influenced by the water content in litchiseeds. There existed relationShip of a "S" -type attenuate function between the extraction rate of the essential oil and the water content. The extracting rate of the essential oil was logarithmically increasedwith extracting pressure and time. Under suppercritical pressure, over-increasing temprature decreased the extracting rate.

Key words: Litchi chinesis, Essential oil, Pulse high pressure electric field, Supper critical, CO₂, extraction