Abstract: The extraction of garlic oil from garlic juice with supercritical CO₂ was investigated. The results indicate that filling the packing in extractor can improve extractive rate; the original juice contains more allicin and has a higher extractive speed, but the extractive ratio can be improved by squeezing twice and prolonging extracting time. The optimum extracting conditions of supercritical carbon dioxide are extraction pressure 15 MPa, extration temperature 40℃ and CO₂ flow rate 11 kg/h. The garlic oil extracted from garlic juice has the same components to that from the smashed garlic, and contains more than 40 percent allicin.