Abstract: Optimization of the technology for extracting allicin from pickled Allium chinense by commercially inexpensive pectinase enzyme was carried out. The approach is based on the quadratic orthogonal rotary composite experimental design with three variables of extracting temperature, time and ratio of pectinase on the content of allicin at natural pH value. The comparison concludes that the effects order of three factors on the content of allicin is as follows: temperature, extracting time, the ratio of pectinase additive and the marginal utility order of three factors is as follow: temperature, extracting time, the ratio of pectinase additive. The canonical analysis and ridge analysis reveals that the optimal conditions for maximizing allicin content(0.274 g/(100 mL)) are treated for 3.3 h at 47℃ and pectinase additive ratios of 0.77%. The results indicate that the empirical model developed by response surface methodology (RSM) is adequate to describe the relationships between the factors and response value.