Abstract: Microwave extraction of capsaicin from dried red capsicum was studied .The result of quantitative analysis of capsaicin in the extract with HPLC indicates that cpmpared to the common methods of maceration extraction using ethanol at room temperature and acetone at 45℃ microwave extraction not only provides higher production but also has the advantages of being fast and efficient.

Key words: Microwave extraction, Capsicum, Capsaicin