Abstract: Allicin-β-cyclodextrin inclusion complex was prepared by grinding method and the conditions of preparation were optimized by orthogonal design. The optimal conditions for the preparation were as follows: ratio between β-cyclodextrin and allicin, 12∶1(g∶mL); temperature, 25 ℃;pH=6;grinding time, (2 h.) Allicin in the inclusion complex was determined by gas chromatography.