目的:确立从大蒜中提取大蒜油的最佳工艺。方法:采用正交设计实验方法对影响出油率的主要因素发酵温度、发酵时间、加水量、提取时间进行优化设计。结果:影响出油量的主要因素是A(发酵温度),其次为D(提取时间),C(加水量),B(发酵时间)对出油量影响较小,提取条件以A3B2C1D3为最佳,即将大蒜于55℃发酵2 h,加2倍量水提取6 h。结论:采用此法提取大蒜油出油率高,方法简单可行。 Objective: To establish the best process for extracting garlic oil from garlic. Methods: Orthogonal design was used to optimize the design of fermentation temperature, fermentation time, water addition and extraction time. Results: The main factors affecting the oil yield were A (fermentation temperature), followed by D (extraction time), C (water addition) and B (fermentation time) had little effect on the oil yield, and A3B2C1D3 was the best extraction condition The garlic was fermented at 55 ℃ for 2 h, and twice the amount of water extracted 6 h. Conclusion: The method of extraction of garlic oil out of high oil, the method is simple and feasible.