A food additive and quasi-drug using mugwort liquid obtained by heating mugwort in a loess kiln and distilling smoke are provided which have excellent antibacterial properties, contain no or a small amount of harmful material such as methyl alcohol and are effective in removing food odors and tenderizing meat. A food additive and quasi-drug is prepared by the steps of: heating dried mugwort in a loess kiln at more than 1,200deg.C to collect smoke； quickly cooling the collected smoke； distilling at 85 to 95deg.C； leaving for more than 12hr； heating at 90 to 100deg.C； and filtering with a microfilter after cooling. The mugwort is selected from the group consisting of Artemisia argyi, Artemisia mongolica, Artemisia capillaris, Artemisia keiskeana and Leonurus sibiricus. The obtained mugwort liquid contains less than 25 to 40ppm methanol. A quasi-drug contains a mixture of mugwort liquid and/or chitosan. A drug for treatment of facial acne contains 0.05 to 1% by weight of mugwort liquid.본 발명은 쑥류인 황해쑥, 참쑥, 인진쑥, 뜸쑥, 개쑥, 익모초 등을 이용하여 탄화공정을 이용한 쑥초액의 제조방법, 이 쑥초액을 이용한 식품첨가물 및 피부외용 의약품에 관한 것이다.
