The amaranth contains various fatty acid, and squalene etc. And these days it is studying to envelope to food because comparing with other cereals, amaranth has larger contents of minerals, and peculiar taste. In this study, the oil including unsaturated fatty acid was extracted from amaranth using SFE, cosolvent induced SFE and microwave assistant solvent extraction, and extract was analysed with GC-MSD. Extraction pressure was from 2000 to 4000psi with gap of 500psi, temperature was40, 50, 70℃ , respectively. Total extration time was 5hr, extract amount was measured each 1hr. Amounts and compositions of extracted fatty acid were different with those of each conditions, and the amount of condition at 70℃ and 4000psi was the most ectracted, 1.016g. Cosolvent induced SFE made the process faster and amount larger. And a rapid and effective extraction, microwave-extraction, was preformed at the temperature of 40℃ and 50℃, respectively.