The oil including available fatty acids was extracted from the domestic brown rice using supercritical carbon dioxide(SCC), and analyzed with GC-MS. The extraction rate of brown rice oil depended upon the operating pressure and temperature, and the oil composition was varied with the reduced density (ρ_γ) of the SCC. For constant temperature, it takes a short time to extract total amount of oil at high pressure. Extraction rate was increased linearly within the time, and decreased after time with flow rate, temperaure and pressure. As reduced density was increased, partition coefficient was incrcased for large numbers of carbon atoms and double bonds, but it was in contrast with this for small numbers of carbon atoms and double bonds. So it was able to fractionate and concentrate available fatty acids from brown rice oil.