Extraction of Sedum sarmentosum Bunge by super critical carbon dioxide was operated under 40-50℃and 200-250 atm, thus, yield of extraction was very low as 4 wt%. Rats were administrated with the extract orally once a day for succesive 6 days, followed by treatment with carbon tetrachloride (CCl4) on the sixth day. The activities of aminotransferase, alkaline phosphatase, γ-glutamyl transpeptidase, lactate dehydrogenase and contents of triglyceride, total cholesterol in the extract-pretreated rats were decreased compared to the CCl4controled rats, whereas content of HDL-cholesterol was increased. Especially content of hepatic malondialdehyde (MDA) and atherogenic index (AI) were decreased and HTR was increased in the extract-pretreated rats, and reduced peroxidative liver damage in the CCl4-induced hepatotoxicity rats. In addition, activities of hepatic superoxide dismutase, catalase, glutathione peroxidase in the extract-pretreated rats were significantly decreased compared to the CCl4 controled rats, but the content of glutathione was significantly increased. These results suggest that extract of Sedum sarmentosum Bunge has hepatoprotective effect in the CCl4-intoxicated rats.

Extraction of Natural Artemisia by using super critical carbon dioxide is operated under 40-50℃ and 200-250 atm, thus, conversion rate is very low as 7wt% while high energy is being wasted. When Natural Artemisia Extract is applied in the control of microbe, concentration and reaction time greatly affected to the growth of microbe. Especially, when refined oil concentration from Natural Artemisia added more than 1,000ppm, staphylococcus aureus and fungi are terminated completely. Thus, it is proven that Natural Artemisia Extract has antimicrobial effect.

Garlic extract using super-critical carbon dioxide is influenced by temperature and pressure, and the optimum condition can make under super-critical state. We can know the defects in process of super-critical extration, It can indicate the drop of product rate, energy loss and equipment expense etcs. The minimum inhibition concentration of microbe which garlic extract contains has apperared the concentration more than 800ppm in this experiment. According to the result of this experiment, we can know that the antibiosis effect in the microbe of staphylococcus and fungus has disappeared in the incubation time more than 12 hours.