Abstract: Four extraction technologies were compared for extracting capsaicin from dried capsicums powder. The results showed that the optimal extraction process is extracting the raw material with 70% ethanol,and then extracting with ethyl acetate after vacuum concentration .The colour value of capsaicin extract is 28.65,its yield is 0.163%,and the purity is 6.279%. The residue of 70% ethanol extraction was further extracted by ethyl acetate. Almost no capsaicin is found in vacuum concentrate of the residue. Its colour value is the highest,up to 146.25. So capsaicin is extracted fully.

Key words: capsaicin, processes of extraction, HPLC